There are two different types of guoba in Chinese cooking. The first kind of guoba means scorched rice. Traditionally Chinese people boil rice in a giant metal wok over a flame and the result of this kind of cooking method causes the bottom of the wok to form a layer of crusty or scorched rice.
Ingredients Sizzling steak. Method Sizzling steak. Flatten each piece of beef with meat mallet, put into a bowl.
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Take a hot and spicy twist on the classic surf 'n' turf with this Chinese-inspired interpretation. The oysters only need to be warmed through so that they can soak up a soupcon of the flavour and not become tough bullets. Beware Chinese chilli sauce - it's fire-hot and for those who don't care for its tongue blistering heat, replace it with sweet chilli sauce or mix of half and half.
I reviewed this restaurant several years back and recently had the opportunity to stop by again. Nothing has changed. The food is still the best chinese I have had - hands down.
By Annie Bell. Step 1 Heat a large nonstick frying pan over a medium heat and fry the salmon, with a little oil if wished, top side down, for about 5 minutes or until the outside is golden and crispy and the flesh is cooked through by about one-third. Carefully flip the fillets over and cook for about 3 minutes on the other side or until the fish has just lost its translucency in the centre.
Thank you Carapelli Olive Oil for sponsoring this post. For more information and a store locator, please visit CarapelliUSA. Chinese Five-Spice Sizzling Steak Stir-fry Rice Bowl is made with thinly sliced steak infused with aromatic Chinese five-spice powder and stir-fried with a savory sauce.
When I think of fried rice, images of browned rice with a smattering of peas and scrambled egg flash in my head. But this vegetable fried rice is produce heavy, for a healthier dish that has the appealing look of confetti rice. Feel free to mix up the vegetables with whatever you have on hand.