Type what you have

Ingredients

• ✓ vegetable oil
• coffee
• non-dairy creamer
• white sugar
• cocoa powder
• vanilla extract
• ice
• cooking spray

Instructions

1. 1 Pour coffee into a blender and add creamer, sugar, cocoa, vanilla extract, and ice. Pour vegetable oil over ice cubes and spray cooking spray into blender. Blend until smooth, about 1 1/2 minutes.

By BEGOSOFT

Ingredients

• ✓ vegetable oil
• cooking spray
• yellow cake mix
• soft drink
• egg
• almond extract
• soft drink
• butter
• cocoa powder
• powdered sugar
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Combine cake mix, cherry soft drink, eggs, oil, and almond extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28minutes. Remove from the oven and let cool completely, at least 30 minutes.
4. 4 Combine cherry soft drink, butter, and cocoa powder in a saucepan over medium heat and bring to a boil. Stir and remove from heat.
5. 5 Place powdered sugar into a bowl and pour hot cherry mixture on top. Mix until smooth. Stir in almond extract and allow to cool frosting lightly. Spread over the cake.

By Debi

Ingredients

• ✓ vegetable oil
• water
• molasses
• bread flour
• rye flour
• whole wheat flour
• vital wheat gluten
• salt
• milk powder
• instant coffee
• cocoa powder
• caraway seed
• yeast

Instructions

1. 1 Place ingredients into the pan of a bread machine in the order suggested by the manufacturer. Select the Whole Wheat cycle, and Start.
2. 2 After the first rise, remove dough from the machine. Shape and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
3. 3 Preheat the oven at 350 degrees C (175 degrees C).
4. 4 Bake for 45 minutes. Remove from oven, remove from pan, and let cool completely on a wire rack before slicing.

By Rodney

Ingredients

• ✓ vegetable oil
• all-purpose flour
• water
• active dry yeast
• egg white
• sugar
• salt
• honey
• egg white
• water
• caraway seed
• sea salt

Instructions

1. 1 Make the dough: Whisk 1/2 cup flour with warm water and yeast in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.
2. 2 Stir in 2 tablespoons oil, egg white, sugar, salt, and honey; whisk until smooth.
3. 3 Change the mixer attachment to the dough hook. Gradually add remaining flour to yeast mixture with the mixer running; knead until a soft, sticky dough forms, 3 to 4 minutes.
4. 4 Drizzle remaining vegetable oil into the mixer bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.
5. 5 Line a baking sheet with a silicone baking mat.
6. 6 Turn dough out onto a lightly floured work surface; flatten and press into a rectangle. Cut into 12 pieces and form each piece into a roll. Place rolls 2 inches apart onto the prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.
7. 7 Preheat the oven to 425 degrees F (220 degrees C).
8. 8 Make the topping: Whisk egg white and water together in a small bowl. Use kitchen shears to cut an "X" at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt.
9. 9 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• garlic
• baby bok choy
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet or wok over medium heat; cook garlic in hot oil until fragrant, 1 to 2 minutes.
3. 3 Mix in bok choy; cook and stir until the leafy green parts turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt and serve.

By Frantic Cook

Ingredients

• ✓ vegetable oil
• all-purpose flour
• water

Instructions

1. 1 Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
2. 2 Knead dough again for 2 minutes; cover and let rest for 15 minutes.
3. 3 Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheet together; cover with plastic wrap and let rest for 10 to 15 minutes.
4. 4 Fill a large saucepan with water and bring to boil.
5. 5 Place one sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35-inches long. Fold it in thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into boiling water. Add 2 to 3 more strips of noodles to boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
6. 6 Repeat with remaining sheets of dough.

By Ping Lo

Ingredients

• ✓ vegetable oil
• walnut
• sugar
• salt

Instructions

1. 1 Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl and toss with sugar while still hot until well coated.
2. 2 Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately.
3. 3 Fry 1/3 of the batch of nuts at a time uncovered, 4 to 5 minutes. Toss nuts before each batch and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt and break apart when cool.

By Valerie

Ingredients

• ✓ vegetable oil
• ginger
• pork loin rib tip
• water
• rock sugar
• white vinegar
• soy sauce

Instructions

1. 1 Heat a cast iron pan over medium-high heat. Add oil, ginger, and rib tips, in that order, to the hot pan. Stir-fry until the surface of the ribs turns golden on all sides, about 5 minutes.
2. 2 Pour enough boiling water on top of the ribs to just cover. Cover with a lid and cook for 10 minutes. Uncover and continue cooking until water is almost absorbed, 5 to 20 minutes more. Be careful not to burn ribs.
3. 3 Add rock sugar, vinegar, and soy sauce. Stir until well combined and cook until sauce thickens, 1 to 2 minutes.

By mengqi

Ingredients

• ✓ vegetable oil
• garlic
• cabbage
• soy sauce
• shaoxing wine

Instructions

1. 1 Heat vegetable oil in a wok or large skillet over medium heat. Stir in garlic and cook until it begins to brown, 3 to 5 seconds.
2. 2 Stir in cabbage until coated in oil; cover the wok and cook for 1 minute.
3. 3 Pour in soy sauce; cook and stir for another minute. Increase heat to high and stir in Chinese cooking wine. Cook and stir until cabbage is tender, about 2 minutes more.
4. 4 Serve hot and enjoy!

By iken

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• bread flour
• water
• salt
• pepper
• green onion

Instructions

1. 1 Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
2. 2 Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style; coil each pancake and pinch open ends together to form a disc. Roll each circle flat to about 1/4 inch thickness.
3. 3 Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side. Add more oil between batches, if necessary.

By spicyme

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• ✓ vegetable oil
• salt
• water
• all-purpose flour
• all-purpose flour
• sesame oil
• green onion

Instructions

1. 1 Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
2. 2 In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
3. 3 On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
4. 4 Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
5. 5 Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.

By Jade

Ingredients

• ✓ vegetable oil
• green bean
• garlic
• ginger root
• salt
• black pepper
• black bean sauce

Instructions

1. 1 In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

By Jackie O.

Ingredients

• ✓ vegetable oil
• short-grain white rice
• water
• pork bouillon
• char siu
• pork
• green onion
• water
• preserved duck egg

Instructions

1. 1 Rinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes.
2. 2 Stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom.
3. 3 Stir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup.

By Lea Eats

Ingredients

• ✓ vegetable oil
• peanut
• all-purpose flour
• corn flour
• confectioners sugar
• egg yolk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Stir together the peanuts, flour, corn flour, and confectioners' sugar in a large bowl until well-combined. Make a well in the center of the peanut mixture. Slowly pour in the vegetable oil and mix with the peanut mixture to make a wet, slightly sticky dough. Pinch off about 2 teaspoons of dough per cookie, and roll into balls about 1/2-inch in diameter. Place the balls on the prepared baking sheets, and brush each with egg yolk, if desired.
3. 3 Bake in the preheated oven until the cookies are golden brown, 6 to 8 minutes. Let cool on racks.

By shin

Ingredients

• ✓ vegetable oil
• garlic
• ginger
• pork tenderloin
• green chile pepper
• salt
• soy sauce

Instructions

1. 1 Heat 1 tablespoon oil in a wok or large skillet over medium-high heat until smoking; saute garlic and ginger until fragrant, 30 seconds to 1 minute. Add pork to wok; cook and stir until cooked through, 5 to 7 minutes. Transfer pork to a plate.
2. 2 Pour remaining 2 tablespoons oil into the same wok over medium-high heat; saute chile peppers until well-coated with oil and fragrant, about 2 minutes. Add pork to chile peppers and generously season with salt. Cook and stir mixture until peppers are tender, 5 to 7 minutes more. Mix enough soy sauce into pork mixture to add color and taste for desired saltiness.

By Nancy

Ingredients

• ✓ vegetable oil
• all-purpose flour
• salt
• water
• water
• green onion

Instructions

1. 1 Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
2. 2 Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
3. 3 Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
4. 4 Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

By Mei

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• bread flour
• salt
• water
• sesame oil
• flour
• flour
• green onion

Instructions

1. 1 Combine bread flour and salt in a large bowl. Make a well in the middle and pour in hot water. Mix together with a wooden spoon to form a shaggy dough.
2. 2 Transfer dough onto a lightly floured work surface. Knead dough until sticky but relatively smooth and elastic, dusting with a minimal amount of flour if needed. Wrap in plastic wrap and let dough rest for 2 hours.
3. 3 Mix vegetable oil, sesame oil, and flour together in a skillet over medium heat until starting to bubble, about 3 minutes. Cook for 1 minute more. Remove from heat and cool to room temperature.
4. 4 Unwrap dough and cut in half. Roll out into a tube and press down with your fingers. Use a rolling pin to flatten dough into a rectangular shape about 1/8-inch thick, flipping over and dusting lightly with flour halfway through.
5. 5 Paint surface of the dough with the oil mixture until just covered, leaving 1 inch of space on the edges. Sprinkle scallions on top. Roll dough up tightly to seal in the scallions, starting with the long side. Pull the opposite edge over the top once you have reached it.
6. 6 Coil 1 end of the dough inward toward the middle; wrap the opposite end around the coil to finish, tucking the tip under the bottom. Dust the coil with flour and roll dough out into a pancake about 1/4-inch thick. Repeat with remaining dough, oil, and green onions to make the second pancake.
7. 7 Heat vegetable oil in a cast iron skillet over high heat. Add 1 pancake; lower heat to medium. Cook until crispy and browned, about 4 minutes per side. Repeat with the other pancake. Cut into wedges.

By John Mitzewich

Ingredients

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

• ✓ vegetable oil
• mung bean vermicelli
• ground pork
• soy sauce
• sichuan peppercorn
• water
• green onion

Instructions

1. 1 Place vermicelli in a bowl and cover with water; soak for at least 15 minutes. Drain and set aside.
2. 2 Heat vegetable oil in a large frying pan over medium heat until you can feel the heat above the pan. Put in ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 2 tablespoons soy sauce. Stir in peppercorn powder until evenly distributed. Add water and bring to a boil.
3. 3 Add drained vermicelli and mix evenly with the pork. Cook until all water has evaporated, about 5 more minutes. Taste and add more soy sauce if not salty enough for you.
4. 4 Transfer to a serving plate and top with green onions.

By Tao,RN

Ingredients

• ✓ vegetable oil
• pork chop
• soy sauce
• brown sugar
• lemon juice
• ginger
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce pork chops on both sides with a fork.
3. 3 Whisk soy sauce, brown sugar, lemon juice, oil, ginger, and garlic powder together in a bowl.
4. 4 Reserve about 1/4 cup marinade for basting; pour remaining marinage into a resealable plastic bag. Add pork chops to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours.
5. 5 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Remove pork chops from marinade and shake off excess. Discard remaining marinade.
6. 6 Cook pork chops on the preheated grill, basting often with the reserved marinade, until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Ben

Ingredients

• ✓ vegetable oil
• all-purpose flour
• salt
• water
• water
• chicken fat
• scallion

Instructions

1. 1 Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.
2. 2 Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.
3. 3 Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.
4. 4 Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.

By Kim's Cooking Now

Ingredients

• ✓ vegetable oil
• broccoli floret
• mushroom
• straw mushroom
• bamboo shoot
• water chestnut
• garlic
• chicken breast
• chicken broth
• cornstarch
• sugar
• soy sauce
• oyster sauce
• rice wine

Instructions

1. 1 Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Stir in broccoli and fresh mushrooms, then add straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. Transfer to a bowl and wipe out the wok.
2. 2 Heat remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until it turns golden, a few seconds. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
3. 3 Stir broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine together in a small bowl; pour over chicken in the wok and bring to a boil, stirring constantly. Boil until sauce thickens and is no longer cloudy, about 30 seconds. Return vegetables to the wok; toss with sauce and cook until heated through, about 1 minute.

By deven

Ingredients

• ✓ vegetable oil
• milk
• cake flour
• egg yolk
• vanilla extract
• salt
• egg white
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a 9-inch square cake pan with enough parchment paper so that it overhangs all four sides of the pan; this will make removal of the cake easier.
2. 2 Heat oil and milk in a small pan until warm. Pour sifted cake flour into the pan and whisk until combined; batter will be pretty sticky. Whisk in egg yolks, one at a time. Add vanilla and salt and whisk until well combined. Make sure there are no air bubbles.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
4. 4 Pour egg yolk mixture on top of the stiff egg whites. Gently fold everything together using a spatula until batter is light and foamy. Slowly pour batter into the prepared cake pan. Knock cake pan against the kitchen counter twice to remove all air bubbles and smooth out the top with a spatula.
5. 5 Set the baking dish into a deep baking pan. Add enough hot water to the baking pan so that the baking dish sits 1/2-inch deep in water.
6. 6 Bake in the preheated oven in the hot water bath until the cake is set, 45 to 50 minutes. Remove from oven and lift cake from the pan using the parchment paper. Serve warm or allow to cool before serving.

By Tina

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• garlic
• ginger
• brown sugar
• soy sauce
• water
• beef flank steak
• cornstarch
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
3. 3 Stir in brown sugar, soy sauce, and water.
4. 4 Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.
5. 5 Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated.
6. 6 Set aside until most of the cornstarch has been absorbed, about 10 minutes.
7. 7 Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C). Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes.
8. 8 Remove beef with a large slotted spoon; drain on paper towels.
9. 9 Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes.
10. 10 Serve and enjoy!

By vkarlson

Ingredients

• ✓ vegetable oil
• cabbage
• pork tenderloin
• ginger root
• chicken broth
• soy sauce
• green onion
• egg noodle

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, about 5 minutes. Stir in ginger.
2. 2 Add chicken broth and soy sauce to the skillet; bring to a boil. Reduce heat to low; simmer for 10 minutes, stirring occasionally.
3. 3 Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

By CORWYNN DARKHOLME

Ingredients

• ✓ vegetable oil
• rice flour
• water
• shrimp
• bacon
• daikon radish
• rock sugar
• salt

Instructions

1. 1 Combine rice flour and 2 cups cold water in a large, heatproof mixing bowl. Mix until smooth and velvety; set aside.
2. 2 Soak dried shrimp in 1 cup cold water in a small bowl until softened, about 15 minutes. Drain and dry shrimp, then finely chop and set aside.
3. 3 Boil enough water to immerse bacon in a small pot, and cook to soften, 3 to 4 minutes. Remove from heat and pat dry. Finely chop and set aside.
4. 4 Heat 2 tablespoons oil in a wok over medium heat. Add shrimp and cook until fragrant, about 3 minutes. Add bacon. Cook for another 3 minutes. Remove from heat and set aside.
5. 5 Clean the wok and heat remaining oil over medium-high heat. Stir-fry daikon and rock sugar for 3 minutes. Add 1 cup water, cover the wok, and steam daikon until just cooked, about 10 minutes. Remove from heat.
6. 6 Add hot daikon mixture to the reserved rice flour mixture, mixing until daikon is well incorporated. Add bacon, shrimp, and salt; stir until evenly distributed. Pour into a 10-inch round cake pan and smooth out the top.
7. 7 Bring some water to a boil in a wok. Place the cake pan on the wok rack, making sure the bottom half of the pan is immersed. Cover and reduce heat to medium. Steam until a toothpick goes cleanly through the center, about 1 hour. Check the water level regularly and replenish, if necessary, with boiling water. Remove pan and allow to cool on a rack for about 1 hour.

By rubiness

Ingredients

• ✓ vegetable oil
• rice noodle
• garlic
• soy sauce
• chili sauce
• salt
• pepper
• green onion

Instructions

1. 1 Fill a large pot with water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook until al dente, 2 to 3 minutes; try not to overcook as they will become mushy. Drain.
2. 2 Heat oil in a large skillet over medium heat. Add garlic and sauté until tender. Stir in noodles; season with soy sauce, chili sauce, salt, and pepper. Sprinkle with chopped green onion.

By Serena Liew

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• oyster sauce
• cornstarch
• beef tenderloin
• water
• cornstarch
• oyster sauce
• sugar
• black pepper
• onion

Instructions

1. 1 Stir together 1 teaspoon vegetable oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the refrigerator 30 to 45 minutes. Remove from the refrigerator 10 minutes before cooking.
2. 2 Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Stir in onion, and cook until it beings to brown on the edges, about 1 minute. Add the beef, and continue cooking and stirring until the beef is just slightly pink, about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened and turned translucent, about 1 minute more.

By IrvineHousewife

Ingredients

• ✓ vegetable oil
• beef sirloin
• broccoli floret
• red bell pepper
• carrot
• green onion
• garlic
• soy sauce
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Heat vegetable oil in a large wok or skillet over medium-high heat; add beef and stir-fry until browned, 3 to 4 minutes.
3. 3 Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok; stir-fry vegetables for 2 minutes.
4. 4 Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
5. 5 Serve hot and enjoy!

By inesgosner

Ingredients

• ✓ vegetable oil
• white sugar
• shortening
• glutinous rice flour
• baking powder
• water
• sesame seed
• lotus paste

Instructions

1. 1 Combine sugar and shortening in a bowl to make a paste. Add rice flour, baking powder, and ice water and mix everything into a dough ball. Wrap in plastic film and refrigerate for 30 minutes.
2. 2 Remove dough from fridge and separate into 6 equal portions. Roll into balls and flatten the balls into thin disks. Portion lotus paste into 6 equal parts and roll into small balls. Set a lotus paste ball in the center of the flattened dough disks and wrap dough around the lotus paste. Roll between the palms of your hands until all the seams are gone and no lotus paste is showing.
3. 3 Pour sesame seeds onto a saucer and roll finished balls in the sesame seeds. Roll balls between your palms one more time to make sure sesame seeds stick.
4. 4 Pour oil into a pot and heat to 350 degrees F (175 degrees C). Drop balls into the hot oil and fry until golden brown, 5 to 6 minutes. Remove from the hot oil with a slotted spoon and drain on a paper towel-lined plate to absorb the excess oil
5. 5 Serve - be careful! The lotus paste inside the balls will be very hot.

By imperiallamianchi