Cooking with Colors - Menu 4
Menu 4
Pan-fried Chinese Sausages
Braised Cabbage
Sautéed Mile Long Beans
Stir-fried Beef, Bean sprouts and Onions
Pan-fried Chinese Sausages
6 links of Taiwanese style sweet sausages
1 tblsp cooking oil
Heat oil. Use medium heat and pan-fry sausage links for about 3 minutes
on one side, turn 3 or 4 times till links are brown all over. Serve warm.
Make 6 servings.
Braised Cabbage
4 cups cabbage, cut into bite size
2 garlic cloves, crushed
Salt and pepper to taste
1/4-cup water
Save the juice from pan-frying sausages, add garlic to juice, heat for
15 seconds. Add water and cabbage, cover and braise at medium heat for
5 minutes. Cabbage should be tender but still crunchy to bite. Add salt
and pepper. Serve warm. Make 4 3/4 cup servings.
Sautéed Mile Long Beans
4 cups mile long beans cut into bite size
1/4-cup water
2 garlic cloves
1 tblsp cooking oil
Salt and pepper to taste
Heat oil, add garlic, stir till fragrant. Add water and mile long beans,
use medium heat and cover for about 3 minutes, beans should be bright in
color and tender to bite. Add salt and pepper to taste. Serve warm. Make
4 3/4 cup servings.
Stir-fried Beef, Bean sprouts and Onions
6 oz beef, cut into strips
1 medium onion, cut into strips
2 cups bean spouts
2-tblsp cooking oil
1 tblsp soy sauce
2-tblsp cooking wine
1 tblsp cornstarch
Salt and pepper to taste
Marinate beef strips with 1 tblsp of cooking wine and cornstarch for 15 minutes. Heat 1 tblsp of oil; braise onion till tender to bite, set aside. Heat remaining oil, stir-fry beef when meat starts to change color, add soy sauce and blend well, set aside. Add about 2 tblsp of water to pan, add bean sprout and cover pan for 2 minutes or till bean sprouts start to wilt. Mix in beef and onion; add salt and pepper to taste. Serve warm. Make 4 1/2 cup servings.