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Stir fry watercress: A typical Chinese dish, stir-fried watercress (called sai yeung choi in Cantonese) cooks in minutes and makes an excellent side or meal on its own over rice. Simply heat a ...
Pour oil into a heavy-bottomed saucepan to a depth of 1 in/2.5 cm and heat over medium-high heat until hot but not smoking. Fry in batches of 2 or 3 sprigs as you go, and do not overcrowd the pan. Using tongs, pick up a watercress stem and dip the leaf end into the batter, sweeping it to coat.
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Using tongs, pick up a watercress stem and dip the leaf end into the batter, sweeping it to coat. Let the excess batter fall back into the bowl and then lower the coated stem into the hot oil. Fry ...
1. In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch. 2. In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until just white throughout, about 1 minute per side.
It is also known as water spinach, river spinach, water morning glory, water convolvulus, or by the more ambiguous names Chinese spinach, Chinese watercress, Chinese convolvulus or swamp cabbage. It is known as kōngxīncài (空心菜) in Mandarin, ong choy (蕹菜) in Cantonese and in Hawaii, and tung choi (通菜) in modern Cantonese.
To prepare oranges, cut off both ends, and cut between the peel and the orange to remove peel and pith completely. Cut oranges crosswise into 1⁄4-inch slices, place in bowl and set aside.
Watercress or yellowcress (Nasturtium officinale) is a species of aquatic flowering plant in the cabbage family, Brassicaceae. Watercress is a rapidly growing perennial plant native to Eurasia. It is one of the oldest known leaf vegetables consumed by humans.