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Combine chicken, ginger, 1 tsp rice wine, cornstarch, 1 tsp soy sauce, ¼ tsp salt, and white pepper in a shallow bowl. Combine remaining 1 Tbsp rice wine and 1 Tbsp soy sauce in a small bowl.
Serves: 4 / Prep time: 20 minutes / Total time: 45 minutes 8 ounces dry whole-wheat spaghetti. 1 pound boneless, skinless chicken breast, cut into 1-inch pieces. 1 tablespoon canola oil, divided ...
Slow Cooker Beef and Broccoli. Skip the takeout and throw together this simple stir-fry instead! It's full of all the flavors you crave in the dish, including fresh ginger, garlic, sesame oil ...
Lomi is best eaten while steaming hot. It is a challenge to finish eating before the bowl gets cold. To spice up the taste, depending on one's preference, a mixture of soy sauce, fish sauce, kalamansi juice and crushed fresh red chili peppers can be added to the dish as a condiment.
Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou 1 min 6; pinyin: lāo miàn) is a Chinese dish with noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. It may also be served with wontons and it can also be eaten with just vegetables.
The most common varieties are beef, pork, duck and chicken. A vegan meat analogue zaai lou mei , made with wheat gluten, is commonly found in Hong Kong. Lou mei originates in Southern China, is a core part of Hokkien and Teochew cuisine , and is widely available in China and Taiwan with many regional varieties.
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Lor mee (Hokkien Chinese: 滷麵; Pe̍h-ōe-jī: ló͘-mī, Mandarin simplified Chinese: 卤面; traditional Chinese: 滷麵; pinyin: lǔmiàn; literally: "thick soya sauce gravy noodles") is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy.