I love these cakes. I serve them with wonton soup or use them as an appetizer or a snack with tea. These can be frozen after frying and reheated in a moderate oven for 10 minutes before serving. Another great recipe from my tattered copy of "Madame Wong's Long-Life Chinese Cookbook".
My favorite way to use okra, and besides...it is good. I usually make this in the summer when okra is plentiful, but I have also used frozen okra successfully.
NOTE: I should have put this notice here before, but just didn't think! Okra should be chopped by hand. The food processor makes it way to slimey to work with.
I found this recipe in a Betty Crocker computer cookbook. So good ol' Betty gets kudos for this DELICIOUS side dish. The boyfriend loves it so much he asked me to cook it when his father and step-mother were in town. (I think he was trying to impress them with my cooking abilities because he had me make my Stuffed Summer Squash also, which I have yet to post here on 'Zaar, but its coming). Anyway, the water chestnuts add an awesome crunch and they go very well with the lemon. we like it spicy, so watch the pepper sauce. Enjoy!
This is an easy stir-fried vegetable dish that can be prepared ahead. My DH and I love its flavor and the cayenne pepper gives it a nice "kick"! Originally from the Time-Life Foods of the World Series, The Cooking of China.
Sweet potatoes are sweet on their own but just add the pineapple preserves and you are in Tropical Heaven. You can top with some toasted coconut. White sweet potatoes are a variety of regular orange sweet potatoes. Both orange and white sweet potatoes are in the Morning glory family, Convolvulaceae. White sweet potatoes are also called camote, boniato, or batata. You can also use yams!