Type what you have

Ingredients

• ✓ white sugar
• canola oil
• egg
• green onion
• tomato
• salt

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add eggs and green onions. Cook and stir until eggs are nearly set, about 10 seconds. Immediately scrape eggs into a bowl.
2. 2 Add tomatoes to the skillet. Saute, stirring occasionally, until juices are released and tomatoes are slightly wilted, about 5 minutes. Add salt and sugar; stir to mix well. Return eggs to skillet and cook, stirring occasionally, until eggs are set, 2 to 3 minutes.

By Healthykitchen4workingmom

Ingredients

• ✓ white sugar
• chicken wing
• soy sauce
• rice wine
• chili garlic sauce
• sesame oil
• garlic
• water

Instructions

1. 1 Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
2. 2 Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.

By lin_honeybear

Ingredients

• ✓ white sugar
• water
• walnut
• egg white
• mochiko
• vegetable oil
• shrimp
• mayonnaise
• honey
• sweetened condensed milk

Instructions

1. 1 Gather all ingredients.
2. 2 Stir water and sugar together in a small saucepan over high heat. Bring to a boil and add walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
3. 3 Whip egg whites in a medium bowl until foamy. Stir in mochiko until it has a pasty consistency.
4. 4 Heat oil in a heavy deep skillet over medium-high heat. Dip shrimp in mochiko batter, then fry in batches in hot oil until golden brown, about 5 minutes.
5. 5 Remove with a slotted spoon and drain on paper towels.
6. 6 Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl.
7. 7 Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.

By Celia

Ingredients

• ✓ white sugar
• pork cutlet
• cornstarch
• sesame oil
• cooking spray
• rice vinegar
• ketchup
• soy sauce

Instructions

1. 1 Place pork, cornstarch, and sesame oil in a bowl and toss to coat. Let sit for 5 minutes.
2. 2 Meanwhile, preheat the air fryer to 350 degrees F (175 degrees C).
3. 3 Spray the basket of the air fryer with cooking spray. Place pork in the basket of the air fryer and spray top of pork with cooking spray.
4. 4 Cook for 10 minutes. Shake the basket and cook pork until desired crispness, about 10 minutes more.
5. 5 While the pork is cooking, combine sugar, vinegar, ketchup, and soy sauce in a saucepan over medium-high heat. Whisk constantly until sugar is dissolved and mixture comes to a boil. Reduce heat to low and keep sauce warm until ready to use.
6. 6 Transfer pork to a bowl. Pour sauce on top of the pork and toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ white sugar
• vegetable oil
• tomato
• water
• egg
• green onion
• sesame oil
• salt

Instructions

1. 1 Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.

By EdwardHan

Ingredients

• ✓ white sugar
• beef top sirloin steak
• soy sauce
• cornstarch
• ginger
• vegetable oil
• red onion
• green bell pepper
• tomato

Instructions

1. 1 Slice steak into 1/2-inch thick slices across the grain.
2. 2 Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place steak slices into the marinade, and stir until well-coated.
3. 3 Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat, and cook steak strips in batches in hot oil so as not to crowd the pan. Cook and stir until well-browned, about 3 minutes, and remove steak from the wok to a bowl. Repeat with remaining steak, adding more oil as needed, and set the cooked meat aside.
4. 4 Return cooked steak strips to the hot wok, and stir in onion. Toss steak and onion together until onion begins to soften, about 2 minutes, then stir in green pepper.
5. 5 Cook and stir the mixture until peppers have turned bright green and started to become tender, about 2 minutes more, then add tomatoes.
6. 6 Stir everything together to mix and blend flavors, and serve.

By Kim

Ingredients

• ✓ white sugar
• duck egg
• ground pork
• egg
• soy sauce
• salt
• black pepper
• milk
• broccoli

Instructions

1. 1 Separate the white of the salted egg from the yolk. Mash the white with a spoon in a small bowl or blend in a food processor. Divide the yolk into four pieces and set aside.
2. 2 In a medium heat-proof bowl, mix together the ground pork, salty egg white, regular egg, soy sauce, sugar, salt, pepper and milk using your hands. The milk will make the texture smoother. Let stand for 15 minutes to marinate. In Chinese cooking, this is the best time to prepare the rest of the dishes for the meal and begin cooking rice.
3. 3 Take the pieces of salted egg yolk and push them into the pork. Smooth the top of the pork until it is flat and even. Arrange broccoli florets around the outer edge of the meat.
4. 4 Place the bowl in a steamer or in a large pot with a couple inches of water in it. Set over medium-low heat. Steam until the meat is browned throughout, about 30 minutes. Serve with rice. The yolk is the most coveted part of the dish. Ration it carefully! It is very salty, so it is best to eat the yolk a tid bit at a time with a larger bite of meat, mixed with a mouthful of rice.

By Melody Yeung

Ingredients

• ✓ white sugar
• gai lan
• hoisin sauce
• soy sauce
• cornstarch
• rice vinegar
• sesame oil
• garlic
• ginger root

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook Chinese broccoli in boiling water, uncovered, until just tender, about 4 minutes.
3. 3 Drain and place in a shallow bowl.
4. 4 Whisk together hoisin sauce, sugar, soy sauce, cornstarch, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat until sauce is thickened and no longer cloudy, 5 to 7 minutes.
5. 5 Pour sauce over broccoli; toss to coat and serve.

By Somer

Ingredients

• ✓ white sugar
• water
• yeast
• vegetable oil
• self-rising flour
• barbecued pork
• green onion
• cayenne pepper
• sesame oil
• hoisin sauce

Instructions

1. 1 Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
2. 2 Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
3. 3 Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
4. 4 Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
5. 5 Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
6. 6 Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
7. 7 Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.
8. 8 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ white sugar
• green bean
• water
• ginger
• garlic
• sesame oil
• soy sauce
• rice vinegar
• red pepper flakes

Instructions

1. 1 Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender-crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is fragrant and golden brown, 1 to 2 minutes.
2. 2 Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.

By Tasha

Ingredients

• ✓ white sugar
• chicken
• ginger
• sichuan peppercorn
• soy sauce
• chile oil
• monosodium glutamate
• sichuan peppercorn oil
• spring onion
• sesame seed

Instructions

1. 1 Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
2. 2 Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
3. 3 Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
4. 4 Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.

By Jin

Ingredients

• ✓ white sugar
• egg
• cornstarch
• garlic
• sweet rice flour
• salt
• green onion
• oyster sauce
• chicken thigh
• vegetable oil

Instructions

1. 1 Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.

By CookWilliam

Ingredients

• ✓ white sugar
• butter
• ramen noodle soup
• seasoning packet
• almond
• sesame seed
• broccoli coleslaw mix
• green onion
• salad oil
• apple cider vinegar
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a microwave-safe bowl in the microwave. Crush ramen noodles into small pieces; stir crushed noodles, almonds, and sesame seeds into melted butter. Spread mixture onto a baking sheet.
3. 3 Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
4. 4 Toss together coleslaw mix and green onion in a large serving bowl.
5. 5 Make dressing: Whisk together oil, sugar, vinegar, soy sauce, and reserved seasoning packets in a separate bowl until well combined.
6. 6 Stir cooled noodle mixture into dressing. Pour dressing over coleslaw-onion mixture; toss to coat.

By marinza

Ingredients

• ✓ white sugar
• vegetable oil
• prawn
• spring onion
• ginger
• chicken stock
• rice wine
• soy sauce
• chicken bouillon granules
• salt

Instructions

1. 1 Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
2. 2 Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.
3. 3 Arrange prawns on a serving plate; pour sauce on top.

By Chelsea

Ingredients

• ✓ white sugar
• cloud ear mushroom
• water
• pork fillet
• bamboo shoot
• sake
• soy sauce
• black rice vinegar
• chile paste
• egg
• sesame oil

Instructions

1. 1 Place mushrooms in a small bowl and cover with water. Let soak until softened, about 15 minutes. Drain and cut into bite-size pieces.
2. 2 Bring 1 1/2 cup water to a boil in a pot. Add pork and bamboo shots. Cook, skimming off any fat that rises to the top, until pork is tender, 5 to 10 minutes.
3. 3 Mix sugar, sake, soy sauce, black rice vinegar, and chile paste together in a small bowl. Stir into the pot. Reduce heat to low and simmer soup, covered, about 10 minutes.
4. 4 Stir mushroom pieces into the soup. Crack in eggs and cook, covered, until whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Drizzle sesame oil over soup before serving.

By ZAYO

Ingredients

• ✓ white sugar
• egg
• cornstarch
• garlic salt
• chicken tender
• vegetable oil
• cider vinegar
• chicken broth
• ketchup
• soy sauce
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place beaten egg in a shallow bowl. Place cornstarch and garlic salt into a large resealable plastic bag.
3. 3 Dip chicken in beaten egg, allowing excess to drip off. Drop chicken into cornstarch mixture, seal the bag, and shake until well coated.
4. 4 Heat oil in a large skillet over medium heat. Cook chicken in hot oil, turning occasionally, until browned, about 5 minutes. Transfer chicken to a baking dish.
5. 5 Stir together vinegar, sugar, broth, ketchup, soy sauce, and salt in a medium bowl. Pour over chicken in the baking dish.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Dawn Schultz

Ingredients

• ✓ white sugar
• pork belly
• vegetable oil
• cinnamon stick
• star anise
• soy sauce
• rice wine
• soy sauce
• garlic
• water

Instructions

1. 1 Bring a pot of water to a boil; add pork belly. Cook until pork belly softens, about 5 minutes. Drain and cool pork until easily handled, 5 to 10 minutes. Cut into 2-inch chunks.
2. 2 Heat vegetable oil in a large pot over medium-low heat. Add cinnamon stick and star anise; fry until fragrant, about 30 seconds. Stir in pork belly, light soy sauce, Shaoxing wine, dark soy sauce, sugar, and garlic. Reduce heat to very low and simmer, stirring occasionally and adding water if sauce reduces too quickly, until pork is tender, about 50 minutes.
3. 3 Increase heat slightly and continue simmering until sauce reduces to a sticky consistency, about 10 minutes. Remove cinnamon stick and star anise; discard.

By ChinaWallace

Ingredients

• ✓ white sugar
• egg white
• salt
• shrimp
• water
• walnut
• mayonnaise
• honey
• sweetened condensed milk
• lemon juice
• cornstarch
• vegetable oil

Instructions

1. 1 Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
2. 2 Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
3. 3 Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
4. 4 Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
5. 5 Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
6. 6 Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
7. 7 Serve shrimp with the walnuts and honey dressing.

By SweetNsalty

Ingredients

• ✓ white sugar
• soy sauce
• cooking sherry
• ginger
• cornstarch
• red pepper
• garlic powder
• chicken breast
• vegetable oil
• green bell pepper
• onion
• cashew

Instructions

1. 1 Whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 to 2 hours.
2. 2 Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and bell pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same skillet. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and bell pepper, cooking until heated through.

By Laura

Ingredients

• ✓ white sugar
• beef top sirloin
• water
• long grain rice
• rice wine vinegar
• orange juice concentrate
• soy sauce
• salt
• oil
• cornstarch
• ginger
• garlic
• orange zest
• broccoli

Instructions

1. 1 Gather all ingredients.
2. 2 Lay beef in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes.
3. 3 Meanwhile, bring water and rice to a boil in a medium saucepan.
4. 4 Reduce heat to medium-low, cover, and simmer until rice is tender, about 20 minutes.
5. 5 Mix together sugar, rice vinegar, orange juice concentrate, soy sauce, and salt in a small bowl. Set aside.
6. 6 Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat.
7. 7 Fry coated beef in hot oil in small batches until crispy and golden brown; set aside. Drain oil from the wok, leaving about 1 tablespoon.
8. 8 Add ginger, garlic, and orange zest to remaining oil in wok.
9. 9 Cook and stir briefly until fragrant. Pour in soy sauce mixture; bring to a boil and cook until thick and syrupy, about 5 minutes.
10. 10 Stir in fried beef and cook until heated through.
11. 11 Serve hot over steamed rice and garnish with broccoli.

By BEC

Ingredients

• ✓ white sugar
• ground pork
• cornstarch
• cilantro
• soy sauce
• garlic
• ginger
• egg
• water
• winter melon
• ginger
• salt
• sugar

Instructions

1. 1 Sprinkle pork with cornstarch, cilantro, soy sauce, sugar, garlic, and ginger. Mix eggs into pork until completely incorporated and the mixture becomes sticky.
2. 2 Combine water, winter melon, ginger, salt, and sugar in a large saucepan. Bring to a boil over high heat, then reduce heat to medium, and simmer for 5 minutes. Meanwhile, form 1 teaspoon-sized meatballs out of the pork mixture. Gently drop meatballs into simmering soup; simmer 8 to 10 minutes more until meatballs have cooked.

By mal

Ingredients

• ✓ white sugar
• chicken stock
• agar-agar
• ginger root
• spring onion
• water
• ground chicken
• soy sauce
• cooking wine
• sesame oil
• black pepper
• all-purpose flour
• water
• vegetable oil

Instructions

1. 1 Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
2. 2 Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
3. 3 Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
4. 4 Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
5. 5 Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
6. 6 Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
7. 7 Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.

By xiao wei

Ingredients

• ✓ white sugar
• water
• pineapple chunk
• white vinegar
• orange food color
• cornstarch
• self-rising flour
• vegetable oil
• cornstarch
• egg
• salt
• white pepper
• chicken breast
• vegetable oil
• green bell pepper

Instructions

1. 1 Combine 1 ½ cups water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan over medium heat; bring to a boil. Set aside.
2. 2 Whisk ¼ cup cornstarch and ¼ cup water together in a small bowl until smooth; stir into sauce, stirring continuously, until slightly thickened.
3. 3 Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper in a large bowl; gradually whisk in remaining 1 ½ cups water to make a thick batter.
4. 4 Add chicken pieces; stir until well coated.
5. 5 Heat 1 quart oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden, about 10 minutes; transfer to paper towels to drain.
6. 6 Layer bell peppers, pineapple chunks, and chicken pieces on a platter; pour hot sweet and sour sauce over top.
7. 7 Serve hot and enjoy!

By LINDAHU

Ingredients

• ✓ white sugar
• sesame seed
• soy sauce
• cornstarch
• garlic
• beef round steak
• water
• soy sauce
• cornstarch
• red pepper flake
• vegetable oil
• carrot
• green onion

Instructions

1. 1 In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
2. 2 In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
3. 3 In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
4. 4 Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.

By ONEMINA

Ingredients

• ✓ white sugar
• pork loin
• rice wine
• salt
• monosodium glutamate
• chicken stock
• cornstarch
• vinegar
• soy sauce
• egg
• vegetable oil
• garlic
• ginger
• spring onion

Instructions

1. 1 Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
2. 2 Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
3. 3 Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
4. 4 Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
5. 5 Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
6. 6 Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
7. 7 Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

By Chelsea

Ingredients

• ✓ white sugar
• vegetable oil
• egg
• cornstarch
• cornstarch
• chicken thigh
• white vinegar
• rice vinegar
• sherry
• soy sauce
• garlic
• vegetable oil
• red chile pepper
• ginger

Instructions

1. 1 Cook chicken: Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat eggs in a large bowl until smooth. Mix in 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Stir in chicken pieces until evenly coated.
3. 3 Drop battered chicken pieces into hot oil, one by one. Cook until chicken is golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
4. 4 Make sauce: Combine sugar, vinegars, sherry, soy sauce, and garlic in a small saucepan; bring to a boil. Cook and stir over medium-high heat until sugar is dissolved and sauce has thickened to the consistency of light pancake syrup, about 3 minutes. Remove from heat and keep sauce warm.
5. 5 Heat oil in a wok or large skillet over medium-high heat. Cook and stir chiles and ginger in hot oil until ginger begins to brown, about 30 seconds. Use a slotted spoon to remove chiles and ginger to warm sauce; stir until combined.
6. 6 Cook and stir-fry chicken in the same wok until very crispy and dark golden brown. Serve with sauce.

By Deb K

Ingredients

• ✓ white sugar
• ✓ white sugar
• white pepper
• sesame oil
• shortening
• water
• cornstarch
• water
• oyster sauce
• soy sauce
• soy sauce
• hoisin sauce
• soy sauce
• pork
• shortening
• baking powder
• active dry yeast
• water
• all-purpose flour

Instructions

1. 1 Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
2. 2 Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
3. 3 Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
4. 4 Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
5. 5 Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
6. 6 Steam buns for 12 minutes. Serve.

By Michelle Chen

Ingredients

• ✓ white sugar
• egg
• spring onion
• ginger
• rice wine
• soy sauce
• garlic
• salt
• white pepper
• chicken breast
• sweet potato starch
• sweet potato starch
• vegetable oil
• lettuce
• salt
• white pepper

Instructions

1. 1 Whisk egg, spring onions, ginger, Shaoxing wine, soy sauce, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper together in a bowl. Mix in chicken. Let marinate for 20 minutes.
2. 2 Pour 1 cup plus 2 tablespoons sweet potato starch into a shallow bowl.
3. 3 Heat oil to 340 degrees F (170 degrees C) in a large saucepan. Dredge chicken pieces in sweet potato starch; drop gently into the hot oil in batches. Cook until golden on the outside and no longer pink in the center, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
4. 4 Arrange lettuce leaves on a large serving plate. Place fried chicken on the lettuce leaves. Mix 1 tablespoon salt and 1 tablespoon white pepper together in a small bowl; sprinkle over chicken.

By Bing

Ingredients

• ✓ white sugar
• prawn
• water chestnut
• green onion
• ginger root
• garlic
• salt
• egg white
• cornstarch
• soy sauce
• rice vinegar
• sesame oil
• vegetable oil
• white sandwich bread
• black sesame seed
• sweet chili sauce

Instructions

1. 1 Add prawns, water chestnuts, green onions, ginger root, garlic, salt, and sugar to a food processor.
2. 2 Whisk egg white, cornstarch, soy sauce, rice vinegar, and sesame oil together in a small bowl and drizzle over the top of the shrimp mixture. Pulse until smooth, but not pureed, into a prawn mousse.
3. 3 Trim crusts off the bread and equally spread the prawn mousse all the way to the edge of each bread slice. Cut diagonally into 12 halves, and lightly sprinkle with sesame seeds
4. 4 Add oil to a 10-inch skillet so that it's about 1/2 inch deep, and heat to 375 degrees F (190 degrees C) over medium-high heat. Add 4 of the toasts, prawn-side down, not crowding the pan.
5. 5 Fry until toast is golden brown, 30 to 45 seconds; flip and cook bread side for another 15 seconds. The toasts cook very quickly, so keep your eye on them. Repeat for next batch.
6. 6 Transfer to a paper towel-lined rack and serve warm with sweet chili sauce.

By lutzflcat

Ingredients

• ✓ white sugar
• vegetable oil
• mushroom
• snow pea
• water chestnut
• bok choy
• salt
• black pepper
• vegetable oil
• garlic
• ginger root
• chicken breast
• white wine
• chicken broth
• cornstarch
• water

Instructions

1. 1 Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
2. 2 Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

By Bao Le