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By Sharon123 on February 5, 2008
"Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!"
Ingredients: vermicelli, cornstarch...
Prep Time: 10 mins
Total Time: 30 mins
By Sue Lau on October 24, 2004
By Izzy Knight on April 26, 2009
"If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way..."
Prep Time: 30 mins
Total Time: 1 hrs 30 mins
By katie4998 on October 24, 2005
"This is a fabulous stirfry - a little sweet, a little (or a lot!) hot, and loaded with veggies and chicken! Yum! This is my adaptation of a recipe from the Best of Bridge cookbook series - A GREAT set of cookbooks!"
Prep Time: 20 mins
Total Time: 25 mins
By Gandalf The White on February 11, 2007
"This is the recipe as taught in the Main Line School Night [winter, 2005] class on Regional Chinese Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore, PA. Betty and her husband are from Hunan and have returned to visit, so the recipe is authentic to the region, both by family history, by recent comparison, and by my own review..."
Prep Time: 25 mins
Total Time: 35 mins
By Bill Gary on October 15, 2007
By Jewelies on October 11, 2007
"I have tried and tried for years to get this recipe from my favourite Chinese Szechuan Restaurant and there it is in today's newspaper!!! We have even had a Recipezaar get togethers to try and pick the ingredients!
From Double Eight Chinese Restaurant in Broadbeach. Thanks to Joan and John Mei.
Can also be called Kung Pao Chicken or Gong..."
Ingredients: chili oil, dried red chilies...
Prep Time: 10 mins
Total Time: 20 mins