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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 KitchenManiac on March 8, 2007
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 Terese on June 6, 2010
By Jen T on June 17, 2009
By Peter J on September 30, 2007
By bluemoon downunder on May 29, 2006
"An entrée dish with which to celebrate the beginning of the Chinese Year of the Dog. The won tons can be prepared ahead, to the end of step three. This recipe is from the February 2006 issue of the Australian 'Family Circle'. The dog is the eleventh sign in the Chinese zodiac and is symbolic of loyalty and protection against evil."
Prep Time: 15 mins
Total Time: 17 mins
By Peter J on October 8, 2007
"Every time I get Chinese takeaway the black bean sauce is thick, tasty and plentiful, but every time I see a recipe for a black bean dish it has a thin sauce. This is my attempt at fixing it, the way I've done a few things is fairly unconventional, but makes it super easy to put together once the sauce has been made and you don't need to worry..."
Ingredients: black bean paste, cornflour...
Prep Time: 15 mins
Total Time: 25 mins