Pre-heat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole with butter. Heat oil in a skillet over medium heat and cook and stir onion until translucent for about 5 mins. Stir ground beef into onion, season with salt and black pepper, and cook ground beef mixture until browned and crumbly, about 10 more mins.
Slice the steak into 1/2-inch thick slices across the grain. Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth.
Heat half the oil in wok and stir-fry garlic mixture until fragrant. Blend or process garlic and chili peppers until chopped finely.
In a large skillet brown chicken in oil, stirring constantly until juices run clear. Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.
Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
Whisk eggs, Maggi seasoning, green onions, carrots and bean sprouts in a medium bowl. Season with a little salt and white pepper and set aside.
First marinate the chicken: In a medium bowl, whisk together the soy sauce, white vinegar, and cornstarch until the cornstarch dissolves.
Ingredients 1kg boneless chicken breast, cut into bite-sized cubes Oil for deep-frying 1 tablespoon cooking oil 2
Mix 2, 1/2 tbsp corn flour with salt, white pepper, soaked ground Kashmir chili and egg in a bowl.Marinate chicken in this mixture for 30 minutes.
Ingredients 3 tablespoons groundnut oil ( peanut) 4 large King prawns ( prawns or colossal
Ingredients 2 pounds skinless, boneless chicken breast halves – cut into bite-size pieces 1/4 cup
Brush edges with cold water and press edges together to seal, then fold. Place on a baking paper-lined baking tray.
Ingredients Chicken 250g (thinly sliced) Vegetable oil 2 tbsp Soya sauce 2 tsp Salt to
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