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Tuesday, May 4, 2010. Stuffed Cabbage wraps with Duck. 1 duck breast, skin on, scored. 1 garlic clove, minced. Thumb-size of ginger, peeled and minced. 2 tablespoons oyster sauce. 4 Chinese cabbage leaves. 4 Chinese long beans. 3 tablespoons Shou Xing wine. 2 tablespoons soy sauce. Bean sprouts, to serve. 2 Heat same wok over high heat, sauté the garlic and ginger for a minute in the duck fat, add the duck and oyster sauce and toss quickly to coat. Take off heat and set aside. 6 To serve, arrange the cab...

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Tuesday, May 4, 2010. Stuffed Cabbage wraps with Duck. 1 duck breast, skin on, scored. 1 garlic clove, minced. Thumb-size of ginger, peeled and minced. 2 tablespoons oyster sauce. 4 Chinese cabbage leaves. 4 Chinese long beans. 3 tablespoons Shou Xing wine. 2 tablespoons soy sauce. Bean sprouts, to serve. 2 Heat same wok over high heat, sauté the garlic and ginger for a minute in the duck fat, add the duck and oyster sauce and toss quickly to coat. Take off heat and set aside. 6 To serve, arrange the cab...

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WoksForDinner | woksfordinner.blogspot.com Reviews

https://woksfordinner.blogspot.com

Tuesday, May 4, 2010. Stuffed Cabbage wraps with Duck. 1 duck breast, skin on, scored. 1 garlic clove, minced. Thumb-size of ginger, peeled and minced. 2 tablespoons oyster sauce. 4 Chinese cabbage leaves. 4 Chinese long beans. 3 tablespoons Shou Xing wine. 2 tablespoons soy sauce. Bean sprouts, to serve. 2 Heat same wok over high heat, sauté the garlic and ginger for a minute in the duck fat, add the duck and oyster sauce and toss quickly to coat. Take off heat and set aside. 6 To serve, arrange the cab...

INTERNAL PAGES

woksfordinner.blogspot.com

1

WoksForDinner: September 2009

http://woksfordinner.blogspot.com/2009_09_01_archive.html

Wednesday, September 23, 2009. With cooking shows rivaling sports broadcasts celebrities like Emerald Lagasse and Rachael Ray are as popular now as Dale Jr. and Tiger Woods. What used to be boring, best nutrition for least effort, meals has been reinvigorated with creative dishes from many different cultures. Asian cuisine is at the forefront of this movement. . The second major cooking style is the northeast, which includes Korea, China and Japan. This style uses oils and sauces in much of its cook...

2

WoksForDinner: May 2010

http://woksfordinner.blogspot.com/2010_05_01_archive.html

Tuesday, May 4, 2010. Stuffed Cabbage wraps with Duck. 1 duck breast, skin on, scored. 1 garlic clove, minced. Thumb-size of ginger, peeled and minced. 2 tablespoons oyster sauce. 4 Chinese cabbage leaves. 4 Chinese long beans. 3 tablespoons Shou Xing wine. 2 tablespoons soy sauce. Bean sprouts, to serve. 2 Heat same wok over high heat, sauté the garlic and ginger for a minute in the duck fat, add the duck and oyster sauce and toss quickly to coat. Take off heat and set aside. 6 To serve, arrange the cab...

3

WoksForDinner: October 2009

http://woksfordinner.blogspot.com/2009_10_01_archive.html

Saturday, October 3, 2009. The most popular Japanese knife is the deba bocho (cleaver used for fish). There is also the nakiri bocho (standard vegetable knife) and usuba bocho (high end professional vegetable knife) the santoku knife (all. Purpose knife) and the tako hiki and yanagi ba (sashimi slicers). There are other less popular, more specific knives such as the Unagisaki hocho (eel knife) and the Hancho hocho (long knife used to fillet tuna). Subscribe to: Posts (Atom). View my complete profile.

4

WoksForDinner: July 2009

http://woksfordinner.blogspot.com/2009_07_01_archive.html

Tuesday, July 21, 2009. How to Season your Wok. Don’t keep any flammable materials near the stove. Be careful when shopping for woks. Many come covered with a coating of machine oil to keep the metal from rusting, so be careful when handling not to get the oil on your hands, arms and clothing. Make sure you have proper ventilation prior to seasoning. Flat bottomed woks are better for electric ranges, while round bottomed woks can damage this type of stove by reflecting heat back at the element.

5

WoksForDinner: The history of the Chinese tea

http://woksfordinner.blogspot.com/2010/03/history-of-chinese-tea.html

Wednesday, March 24, 2010. The history of the Chinese tea. Another legend credits ruler Yan Di, who tasted many herbs looking for medicinal cures. An herb he ingested poisoned him, but a drop of water from a tea tree dripped into his mouth and saved him. Tea has long been used as an herbal medicine. The varieties of Chinese tea are extensive with many different types grown during each Chinese dynasties in China. July 19, 2010 at 8:41 PM. Tea has proven to aid in the advancement of healthy bodies due main...

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woksfordinner.blogspot.com

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Tuesday, May 4, 2010. Stuffed Cabbage wraps with Duck. 1 duck breast, skin on, scored. 1 garlic clove, minced. Thumb-size of ginger, peeled and minced. 2 tablespoons oyster sauce. 4 Chinese cabbage leaves. 4 Chinese long beans. 3 tablespoons Shou Xing wine. 2 tablespoons soy sauce. Bean sprouts, to serve. 2 Heat same wok over high heat, sauté the garlic and ginger for a minute in the duck fat, add the duck and oyster sauce and toss quickly to coat. Take off heat and set aside. 6 To serve, arrange the cab...

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