Cantonese Beef!
I first tasted this recipe at an Art Seminar in Tulsa, Oklahoma. I reworked it somewhat to suit our taste. It was a big hit at a recent dinner.
Vegetable Stir-Fry With Chinese Noodles
This is something that I do mainly for my father because he really loves Chinese food. If you can’t find Chinese noodles you can substitute Thai noodles. Please don’t use rice noodles because they are too thin and white and will hardly be noticed. Also, the amount of soya sauce is a bit high in this recipe, so feel free to reduce as much as possible. The amount given here will only be a suggestion and really reflects my family’s tastes and no one else’s.
Ma Po Tofu
Looks abit like mush by the end of it, but tasstes pretty good. Substitute equal amounts of pork, if wanted.
Cantonese Sweet Scorched Lamb Chops
This recipe makes a nice looking little meal, from a book titled “Take Three”, but the Chinese broccoli and sesame oil can be omitted to have just the chops! Rather than the broccoli, I’d probably have boy choy instead. Cooking time includes marinading time.
Cantonese Spareribs
Make and share this Cantonese Spareribs recipe from Food.com.
