Mixed Chinese Vegetables
Shrimp in Rice Wine Sauce
Stuffed Eggplants in Oyster Sauce
1/2 tsp salt
3. In a large skillet, heat oil over medium heat. Arrange dumplings in pan, avoid overlapping. Cook for 2 mins until light golden.
Marinade Time: 30 mins
1/2 lb beef tenderloin, thinly sliced
1 tsp cornstarch
1 tsp rice wine
2 tsp ginger, cut into matchsticks size
1 garlic clove, minced
1/2 cup beef stock
2 tsp oyster sauce
1/2 tsp cornstarch + 1 tbsp water
1. In a bowl, combine marinade with beef. Cover and let it marinate for 30 mins.
4. Meanwhile, make slurry by mixing cornstarch and water.
5. Return beef to wok. Add in slurry to thicken. Mix well and serve.
Hong Kong Egg Tarts - Dan Tat