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By Chef floWer on March 26, 2011
"A Chinese type of Chicken with Cashews recipe. I added less peanut oil when I was stir-frying as I thought six tablespoons was a bit to much. I used chicken liquid stock instead of water to give the recipe more flavour. I use bean sprout instead bamboo shoots (personal taste) however I think you could add any vegetables you wish without dramatically..."
Ingredients: corn oil, cornflour...
Prep Time: 5 mins
Total Time: 20 mins
By Peter J on June 30, 2012
"I fancied some sweet & sour chicken with a good quantity of nice thick sauce but couldn't seem to find a recipe so came up with this. I used Bill Hilbrich's Sweet Sour Sauce Secrets as a starting point for the sauce. It makes a generous size dish for two with lots of sauce for the rice / couscous or you could use say 500g of chicken and divide it four..."
Prep Time: 30 mins
Total Time: 40 mins
By Pets'R'us on August 5, 2011
By Noo on October 25, 2008
"I saw this on The People's Cookbook and just had to try it. It was submitted by Lily's grand-daughter Helen, who told the story of how Lily left Hong Kong, bound for England on a three month sea voyage. At every port Lily would collect spices and experiment with them. When she arrived in England, she perfected this curry and made it for..."
Prep Time: 20 mins
Total Time: 1 hrs 20 mins
By English_Rose on May 31, 2010
By Snowbunny Andorra on October 9, 2008
"From BBC's Chinese Food Made Easy, the best recent TV cookery show. Very simple to make, and tasty! I added a little more five-spice than the original recipe. Omit the chilli sauce if you wish, or add a little more to give it extra zing.
If you don't have groundnut oil (peanut oil), use vegetable oil, NOT olive oil, which is too strong..."
Prep Time: 5 mins
Total Time: 10 mins
By CharlieNZ on September 20, 2013
By JoyfulCook on February 13, 2007