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12 large dried black mushrooms (3 oz), 5 cups boiling-hot water plus additional for soaking bean curd skins, 2 dried bean curd skins (2 oz total), 1/2 lb fresh or thawed frozen large bamboo shoots, 2 to 3 oz very thin bean thread noodles (2 small skeins; also known as cellophane, glass, or mung bean noodles)
1 1/2 ounces medium-size dried shiitake mushrooms (dried forest mushrooms), 1 cup cold water, 6 cups low-salt chicken broth, 2 (1-inch-diameter 1/8-inch-thick slices) peeled fresh ginger, 1 pound fresh Shanghai noodles
2 (500 g) pork tenderloins, 3 tablespoons light soy sauce, 2 tablespoons sherry wine, 60 ml hoisin sauce (I use blue dragon brand I find this great others can be thick and overpowering.), 4 garlic cloves, crushed
3 tablespoons sesame seeds, 1/4 cup Asian sesame oil, 1/4 cup mirin (sweet Japanese rice wine)*, 3 tablespoons soy sauce, 3 tablespoons (packed) golden brown sugar
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1 (1-pound) pork tenderloin, trimmed, 1/4 cup honey, 1/4 cup lower-sodium soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon dry sherry
3 tablespoons soy sauce, 1 tablespoon unseasoned rice vinegar, 1 tablespoon honey, 1 teaspoon oriental sesame oil, 1/4 teaspoon dried crushed red pepper
8 large dried shiitake mushrooms (3/4 ounces), 2 cups boiling-hot water, 1 pound ground pork butt (not lean), 1 large bunch scallions (white and pale green parts only), finely chopped, 6 large fresh water chestnuts, peeled and finely chopped, or 10 canned whole water chestnuts, rinsed, drained, and finely chopped
1 tablespoon medium-dry Sherry, 2 teaspoons cornstarch, 3 tablespoons soy sauce, 2 teaspoons Asian sesame oil, 3/4 lb boneless pork loin, thinly sliced, then cut into 2- by 1/4-inch strips
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