Beef and Peppers (Stir Fry)
Beef was a scarce commodity in Taipei dishes when I was there. Therefore, it was used sparingly, and the flavor was intensified when served. This recipe comes close to capturing the remembered taste…
Steamed Chicken (Zheng Ji) With Ginger-Scallion Dipping Sauce
Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Serve with steamed rice. Serves 4 as a main course or 8 as part of a multi-dish Chinese style dinner.
Wok-Seared Sesame Green Beans
Entered for safe-keeping. By Victoria Abbott Riccardi in March 2003 Bon Appetit. Found while exploring Cook Here and Now website.
Roasted Cornish Game Hens With Sesame-Ginger Sauce
This is a recipe I found in a magazine a few years back and it never disappoints! I usually use this for dinner parties because it can be prepared ahead of time and takes very little effort. This calls for Cornish Game Hens but I always use mixed pieces of chicken with the skin on! Just watch because the chicken breasts cook faster than the dark meat. I never alter the ingredients but I do marinate it for at least 4 hours or longer. I serve this with garlic-mashed potatoes and broccoli!! Oh- don’t forget the last step with the reserve marinade! Enjoy!!
Cornish Game Hens – Oriental/Curried
Cornish hens, like baby chickens are small enough to serve one per person. Serve with your favourite roasted veggies, or bok choy and Maple Squash. A delicious recipe developed and shared by “chatelaine” Magazine.
