Type what you have

Ingredients

• ✓ onion
• pork neck bone
• water
• potato
• tomato
• carrot
• sugar
• salt

Instructions

1. 1 Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
2. 2 Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.

By Angela

Ingredients

• ✓ onion
• oil
• corned beef
• cabbage
• potato
• carrot
• salt
• pepper
• egg roll wrapper

Instructions

1. 1 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. 2 Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
3. 3 Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.

By Nicolle Morrison

Ingredients

• ✓ onion
• egg
• water
• butter
• vegetable oil
• white rice
• chicken
• soy sauce
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg and water together in small bowl. Melt butter in a large skillet or wok over medium-low heat; add egg and cook without stirring, 1 to 2 minutes. Remove egg from skillet and cut into shreds; set aside.
3. 3 Heat oil in the same skillet. Add onion; cook and stir until soft, about 3 minutes. Stir in rice, chicken, soy sauce, and pepper. Cook and stir for about 5 minutes; stir in shredded egg. Serve hot.

By LISA TOURVILLE

Ingredients

• ✓ onion
• sesame oil
• green onion
• celery
• bean sprout
• cornstarch
• shrimp
• soy sauce
• salt
• egg

Instructions

1. 1 In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
2. 2 Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

By Sara

Ingredients

• ✓ onion
• ground beef
• chinese cabbage
• carrot
• egg
• soy sauce
• vegetable oil
• sugar
• salt
• wonton wrapper

Instructions

1. 1 Mix together beef, cabbage, carrot, and onion in a large bowl. Stir in egg, soy sauce, oil, sugar, and salt.
2. 2 Place 1 heaping teaspoon filling in the center of a wonton wrapper. Moisten wonton edges with a few drops water. Fold dumpling in half and pinch the edges together to seal. Create a ripple pattern along the sealed edge by pinching and gently pushing together small segments. Repeat to make remaining dumplings.
3. 3 Bring a large pot of water to a boil. Add dumplings and cook until they float to the surface, about 5 minutes. Drain.

By SCGOATS

Ingredients

• ✓ onion
• egg noodle
• olive oil
• garlic
• broccoli floret
• red bell pepper
• shrimp
• water chestnut
• baby corn
• bamboo shoot
• oyster sauce
• red pepper flake

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in noodles and return to a boil. Cook until pasta floats to the top, about 1 to 2 minutes; drain.
2. 2 Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
3. 3 Serve shrimp and vegetables over noodles.

By juana

Ingredients

• ✓ onion
• sesame oil
• chicken
• soy sauce
• carrot
• celery
• red bell pepper
• pea pod
• green bell pepper
• white rice
• egg
• soy sauce

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat. Add onion and sauté until soft. Add cooked chicken and 2 tablespoons soy sauce; stir-fry for 5 to 6 minutes.
2. 2 Stir in carrots, celery, red bell pepper, pea pods, and green bell pepper; stir-fry for 5 minutes. Mix in cooked rice until thoroughly combined.
3. 3 Stir in scrambled eggs and 1/3 cup soy sauce; cook until heated through and serve hot.

By Sara

Ingredients

• ✓ onion
• flank steak
• cornstarch
• olive oil
• garlic
• green onion
• soy sauce
• water
• brown sugar
• ginger root
• hoisin sauce

Instructions

1. 1 Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

By leith123

Ingredients

• ✓ onion
• soy sauce
• cornstarch
• garlic
• red pepper
• sirloin steak
• vegetable oil
• broccoli floret
• water chestnut
• chicken broth
• peanut

Instructions

1. 1 Stir together soy sauce, cornstarch, garlic, and crushed red pepper in a non-metal bowl. Add steak and toss to coat. Cover the bowl and refrigerate for 20 minutes.
2. 2 Heat oil in a wok or large skillet over high heat. Stir-fry beef in hot oil until no longer pink, about 5 minutes. Add broccoli, onions, and water chestnuts; cook and stir for 2 minutes. Pour in broth and bring to a boil. Stir in peanuts; cook for 1 minute and serve hot.

By Allrecipes Member

Ingredients

• ✓ onion
• shortening
• pork loin
• celery
• water
• salt
• black pepper
• bean sprout
• water
• cornstarch
• soy sauce
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat shortening in a large, deep skillet over medium-high meat. Add pork and sear until it turns white.
3. 3 Add onion and sauté for 5 minutes. Stir in celery, hot water, salt, and pepper. Cover skillet and simmer for 5 minutes.
4. 4 Add sprouts and bring mixture to a boil.
5. 5 Combine cold water, cornstarch, soy sauce, and sugar in a small bowl.
6. 6 Add to skillet mixture and cook until thickened to desired consistency, about 5 minutes.

By D Kosko

Ingredients

• ✓ onion
• beef steak
• cornstarch
• soy sauce
• garlic
• sugar
• broccoli
• cornstarch
• red pepper
• vegetable oil
• seasoned rice vinegar

Instructions

1. 1 Cut beef across grain into thin slices. Combine 1 Tbsp. each cornstarch and soy sauce with garlic and sugar in medium bowl; stir in beef. Let stand 10 minutes.
2. 2 Meanwhile, remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices.
3. 3 Combine 1 cup water, remaining 2 Tbsp. soy sauce, 4 teaspoons cornstarch and crushed red pepper in small bowl. Set aside.
4. 4 Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove.
5. 5 Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir-fry 2 minutes. Sprinkle 1 Tbsp. water over vegetables; cover and cook 2 minutes, stirring occasionally.
6. 6 Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Remove from heat; stir in vinegar.

By Kikkoman

Ingredients

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

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

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

• ✓ onion
• olive oil
• celery
• chicken broth
• garlic
• soy sauce
• rice vinegar
• ginger
• black pepper
• chicken
• sesame oil
• water
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and celery and cook until soft and translucent, about 5 minutes. Turn off Saute function. Add chicken broth, garlic, soy sauce, rice vinegar, ginger, and pepper; stir to combine. Set frozen chicken on top and do not stir.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir to mix, then stir in sesame oil.
4. 4 Select Saute function. Mix water and cornstarch together in a small bowl. Add to the bubbling liquid and stir until sauce has somewhat thickened, 3 to 4 minutes.

By Jane Cooks It Up

Ingredients

• ✓ onion
• yellow curry paste
• chicken broth
• sugar
• curry powder
• salt
• soy sauce
• coconut milk
• canola oil
• chicken breast
• garlic
• ginger
• potato

Instructions

1. 1 In a bowl, mash yellow curry paste with about 2 tablespoons of chicken broth to help dissolve paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
2. 2 Heat a wok or large skillet over high heat for about 30 seconds; add oil and heat until shimmering, about 30 more seconds. Stir chicken, garlic, and ginger into hot oil; cook and stir until chicken has begun to brown and garlic and ginger are fragrant, about 2 minutes. Stir in onion and potatoes; toss well and pour in sauce mixture. Bring to a boil, reduce heat, and cover the wok. Simmer until chicken is cooked through and potatoes are tender, 20 to 25 minutes.

By BlondeCook

Ingredients

• ✓ onion
• ground beef
• garlic
• ginger
• soy sauce
• dry sherry
• salt
• black pepper
• vegetable oil
• cabbage
• water
• sugar
• vegetable oil
• egg roll wrapper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, garlic, ginger, and 1/2 of each of the following ingredients: soy sauce, sherry, salt, and pepper. Sauté just until onion is tender, 4 to 5 minutes. Transfer to a bowl.
2. 2 Heat 1 tablespoon oil in the same skillet over medium heat. Add cabbage, water, and sugar, plus remaining soy sauce, sherry, salt, and pepper. Cook and stir until cabbage is crisp-tender, about 5 minutes. Return beef mixture to the pan; cook and stir until well combined and heated through, 2 to 3 minutes. Remove from the heat.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 While the oil is heating, lay one egg roll wrapper out like a diamond. Place approximately 1/4 cup filling across the center going from left to right. Moisten the top two edges with water. Fold the bottom corner up and over the filling, fold both sides in toward the center, and roll upwards to seal. Repeat to make remaining egg rolls.
5. 5 Fry a few egg rolls at a time in the preheated oil until golden brown, 2 to 3 minutes per batch. Drain on paper towels and serve hot.

By HERCATE

Ingredients

• ✓ onion
• beef filet
• vegetable oil
• garlic
• ginger root
• green bell pepper
• carrot
• beef broth
• cornstarch
• sugar
• soy sauce
• oyster sauce
• salt
• pepper

Instructions

1. 1 In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
2. 2 Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

By Marla

Ingredients

• ✓ onion
• chicken breast
• oyster sauce
• soy sauce
• vegetable oil
• garlic
• water
• black pepper
• sugar
• water chestnut
• snow pea
• broccoli
• cornstarch
• water

Instructions

1. 1 Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
2. 2 Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
3. 3 Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

By Laura

Ingredients

• ✓ onion
• soy sauce
• sugar
• cornstarch
• rice wine
• green onion
• chicken breast
• garlic
• green bell pepper
• firm tofu
• water
• oyster sauce
• chili paste
• garlic

Instructions

1. 1 In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
2. 2 In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
3. 3 Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.

By CYNTHEALIU

Ingredients

• ✓ onion
• sesame oil
• garlic
• black bean sauce
• salt
• chicken breast
• chicken bouillon
• water
• green onion
• green bell pepper
• soy sauce
• black pepper
• cornstarch
• water
• cilantro

Instructions

1. 1 Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
2. 2 Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.

By Stephen

Ingredients

• ✓ onion
• vegetable oil
• pork
• cabbage
• carrot
• green bell pepper
• garlic
• ginger root
• cornstarch
• soy sauce
• molasses
• vegetable oil
• oil
• egg roll wrapper
• water
• sweet and sour sauce

Instructions

1. 1 Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
2. 2 In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
3. 3 Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
4. 4 Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
5. 5 Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
6. 6 Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
7. 7 Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

By Domestic Goddess

Ingredients

• ✓ onion
• curry powder
• cayenne pepper
• ginger
• soy sauce
• honey
• hoisin sauce
• cornstarch
• chicken broth
• green onion
• bean sprout
• garlic
• red bell pepper
• carrot
• mushroom
• vegetable oil
• spaghetti

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large wok or sauté pan. Stir-fry mushrooms, onion, carrots, peppers, and garlic until tender. Stir in bean sprouts and green onions; cook for 1 minute.
3. 3 Mix chicken broth and cornstarch in a small bowl and add to stir-fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper, and curry powder. Cook and stir until thickened and bubbly.
4. 4 Add cooked spaghetti; toss to coat.

By ANGCHICK

Ingredients

• ✓ onion
• salt
• water
• water
• white sugar
• oyster sauce
• black bean sauce
• ginger
• garlic
• oil
• oil
• beef
• baking soda
• cornstarch
• soy sauce
• bitter melon
• ice cube

Instructions

1. 1 Fill a large bowl with ice; add enough salted water to make an ice bath. Bring a large pot of lightly salted water to a boil. Add bitter melon and cook uncovered until tender yet firm, about 2 minutes. Drain in a colander and immediately immerse in ice bath; allow to sit until bitterness is extracted, about 1 hour. Drain.
2. 2 Whisk 1 teaspoon soy sauce, 1 teaspoon cornstarch, and baking soda together in a large glass or ceramic bowl. Add beef and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. 3 Heat wok or a large skillet on high until smoking. Add 1 tablespoon oil. Add beef to wok in a single layer; cook until browned, about 2 minutes per side. Transfer beef to a plate. Heat 1 teaspoon oil in wok. Add onion, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Stir in bitter melon; cook until combined, about 1 minute.
4. 4 Stir black bean sauce into melon mixture, then stir in oyster sauce, remaining 1 teaspoon soy sauce, and sugar. Pour in 3/4 cup water; cover and let simmer until flavors combine, 2 to 3 minutes. Meanwhile, whisk remaining 1 teaspoon cornstarch and 1 teaspoon water together; stir in until sauce thickened.

By Doug Wah

Ingredients

• ✓ onion
• sesame seed
• cornstarch
• green bell pepper
• red bell pepper
• pineapple
• aluminum foil
• garlic
• ginger
• soy sauce
• brown sugar
• pineapple juice
• rice vinegar
• ketchup
• water
• pork loin
• vegetable oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Saute function. Add oil and heat until hot. Add pork cubes, working in batches if necessary, and cook until browned on all sides, about 5 minutes. Return all the pork back to the pot and cancel Saute mode.
2. 2 Whisk together 3/4 cup water, ketchup, rice vinegar, pineapple juice, brown sugar, soy sauce, ginger, and garlic in a small bowl. Pour over pork and stir to combine.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure using the quick-release method. Unlock the lid and remove. Transfer pork to a plate using a slotted spoon. Cover with foil to keep warm.
5. 5 Select Saute mode and stir in onion, pineapple, and red and green bell peppers. Simmer until vegetables start to soften, 6 to 7 minutes.
6. 6 Whisk together cornstarch and remaining 1/2 cup water in a small bowl until smooth. Pour slurry into the pot. Cook, stirring constantly, until sauce has thickened to your preferred consistency, about 2 minutes. Return cooked pork back to the pot and heat until just warmed through. Garnish with sesame seeds.

By lutzflcat

Ingredients

• ✓ onion
• vegetable oil
• bok choy
• chinese cabbage
• water chestnut
• pea pod
• carrot
• broccoli
• vegetable oil
• beef round steak
• ginger
• white wine
• soy sauce
• sugar
• cornstarch
• water
• brown rice

Instructions

1. 1 Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
2. 2 Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
3. 3 Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
4. 4 In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

By Kitchenista Jane

Ingredients

• ✓ onion
• green onion
• water
• cornstarch
• firm tofu
• soy sauce
• fermented bean paste
• shaoxing wine
• chicken stock
• ginger
• garlic
• red chile pepper
• ground pork
• sichuan peppercorn
• salt
• vegetable oil
• potato nugget

Instructions

1. 1 Preheat oven to 450 degrees F (260 degrees C). Arrange tots on a baking sheet. Drizzle with 1 tablespoon oil and sprinkle with salt.
2. 2 Bake in the preheated oven for 15 minutes. Turn tots over, then continue baking until crispy and hot, 5 to 10 minutes.
3. 3 Meanwhile, grind 1/2 of the peppercorns into a powder. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Stir in remaining whole peppercorns; cook, stirring occasionally, until oil is infused, about 5 minutes. Remove and discard whole peppercorns.
4. 4 Increase heat to medium-high. Stir pork, onion, and 1 tablespoon chiles into the skillet. Cook, stirring to break up lumps, until pork is lightly browned and cooked through, about 5 minutes.
5. 5 Stir in garlic and ginger; cook for 1 minute. Stir in chicken stock, wine, bean paste, soy sauce, and ground peppercorns. Add tofu and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes.
6. 6 Stir cornstarch and water together in a small bowl. Stir slowly into the tofu and simmer until thickened, about 2 minutes.
7. 7 Transfer tots to a serving platter and top with tofu mixture. Garnish with green onion and remaining red chile peppers.

By Dan Whalen

Ingredients

• ✓ onion
• red bell pepper
• garlic
• vegetable oil
• ginger root
• water
• chile paste
• granulated sugar
• honey
• rice wine
• rice vinegar
• soy sauce
• oil
• flank steak
• black pepper
• salt
• cornstarch

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
3. 3 Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
4. 4 In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
5. 5 Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

By Brent

Ingredients

• ✓ onion
• cilantro
• salt
• napa cabbage
• bean sprout
• carrot
• shrimp
• garlic
• egg
• vegetable oil
• rice vermicelli
• black mushroom
• cornstarch
• five-spice powder
• white pepper
• rice wine
• soy sauce
• pork loin

Instructions

1. 1 Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate. Soak the mushrooms in a bowl of cold water for 20 minutes, then pour off the water, cut off and discard the stems of the mushrooms. Slice the mushrooms thinly and reserve. Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.
2. 2 Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Pour in the eggs, and cook until firm, flipping once, to make a pancake. Remove the egg pancake, and allow to cool, then thinly slice and place into a large bowl. Heat 2 more tablespoons of the vegetable oil in the wok over high heat. Stir in the garlic and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and onion, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Scrape the pork mixture into the bowl along with the eggs, then wipe out the wok and return it to the stove over medium-high heat.
3. 3 Heat the remaining vegetable oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork mixture. Scrape the mixture in to a serving bowl and garnish with cilantro to serve.

By MSTINAWU

Ingredients

• ✓ onion
• green onion
• oyster sauce
• water
• cornstarch
• sugar snap pea
• broccoli
• soy sauce
• red pepper flakes
• green bell pepper
• green onion
• mushroom
• bamboo shoot
• vegetable oil
• water
• white rice
• soy sauce
• garlic
• new york strip steak

Instructions

1. 1 Place steak in a bowl; top with minced onion, garlic, and 1 tablespoon soy sauce. Stir to coat.
2. 2 Bring rice and 4 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
3. 3 Heat vegetable oil in a skillet over medium heat; cook and stir bamboo shoots, mushrooms, 1/4 cup green onion, green bell pepper, red pepper flakes, and 3 tablespoons soy sauce in the hot oil until green bell pepper is slightly tender, 4 to 5 minutes. Add steak, broccoli, and sugar snap peas; cook until beef is browned and no longer pink in the center, about 10 minutes.
4. 4 Whisk cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved. Heat oyster sauce in a saucepan over medium-low heat; slowly stir in cornstarch mixture until sauce is thickened, 3 to 5 minutes. Stir oyster sauce mixture into steak mixture; sprinkle with 1/4 cup green onions. Cook steak mixture until sauce is thickened, 7 to 8 minutes. Serve over rice.

By jeanny07

Ingredients

• ✓ onion
• water
• cornstarch
• red bell pepper
• carrot
• celery
• napa cabbage
• sweet chili sauce
• red pepper flakes
• cooking oil
• pork loin
• garlic powder
• soy sauce
• sesame oil
• ginger
• garlic powder
• sweet chili sauce
• soy sauce
• chinese noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Whisk together 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, ground ginger, and sesame oil in a large bowl; add drained noodles and toss to coat; set aside.
3. 3 Whisk together 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add pork and stir to coat. Allow to marinate 5 minutes.
4. 4 Heat cooking oil in a wok or a large, deep skillet over medium-high heat. Add pork, onions, and red pepper flakes; cook until pork is browned completely. Stir in 3 tablespoons sweet chili sauce, napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are heated through, about 5 minutes.
5. 5 Whisk together cornstarch and water in a bowl; add to stir-fry, stirring until mixture thickens. Serve stir-fry over noodles.

By thriftybob