Paradox Blog

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. 

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. 

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. 

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.