Almond Ding Recipes

Steps:

• In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside., In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.,

Steps:

• slice chicken into long thin slivers - i did chunks.
• Heat oil in wok or skillet.
• Add chicken, soy sauce and salt.
• Cook stir often, until chicken is no longer pink.
• In small dish combine cornstarch and 1/3 cup water, making a paste. **** key to sauce.
• add all ingredients to chicken (except nuts).
• cook and stir until sauce is slightly thickened and transulecent.
• Dish almond chicken ding on a platter.
• Sprinkle with almonds.
• Serve with steamed rice.
• Description:.
• "Omaha restaurant".

Steps:

• 1. Prepare all ingredients before starting to cook.
• 2. Heat wok (or large frying pan) on high heat - add oil. Add garlic and ginger. When the wok starts to smoke put in meat. Stir until white and remove from pan.
• 3. Stir-fry in order: onion, celery, peas, mushrooms, seasonings and soy.
• 4. Add cornstarch to a bit of water. Add chicken back to stir-fried vegetables and mix. Add chicken stock, cornstarch mixture and stir until thick.
• 5. Add nuts and a squirt of oil. Serve. I like to serve over rice.

Steps:

• Blanch almonds, then peel the skins off.
• Roast in oven at 375 for about 10-15 min (or until you are finished cooking) Add oil to wok and heat until smoking.
• Add onion and chicken, cook about 4 minute stirring occasionally.
• Add the remainder of the ingredients (except the corn starch/water mixture and the almonds).
• Cover wok and stir every two min for about 4-6 min.
• Then add Corn starch mixture and allow to thicken in the wok.
• Add almonds and serve.

Steps:

• Peel shrimp. Cut shrimp lengthwise into halves wash out vein. Toss shrimp, 1 teaspoon cornstarch, 1/2 teaspoon salt, the soy sauce and sesame oil in medium bowl. Cover and refrigerate 20 minutes.Cut celery, bamboo shoots and water chestnuts into 1/2-inch pieces. Cut onion into 18 pieces. Mix 2 tablespoons cornstarch and the water.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add almonds stir-fry 1 minute or until light brown. Remove almonds from wok drain on paper towel. Sprinkle with 1/8 teaspoon salt.Heat wok until very hot. Add onion pieces and garlic stir-fry until onion is tender. Add shrimp stir-fry until shrimp are pink. Remove onion and shrimp from wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add celery and 1 teaspoon salt stir-fry 1 minute. Add bamboo shoots, water chestnuts and mushrooms stir-fry 1 minute. Stir in broth and wine heat to boiling. Stir in cornstarch mixture cook and stir 10 seconds or until thickened. Stir in shrimp, onion pieces, peas and oyster sauce heat to boiling. Garnish with almonds and green onions.5 servings**In China, almonds are considered to be god for your health and so they are added to many and various dishes. Here blanched almonds are briefly stir-fried until light brown (they will darken as the cool). Almonds add texture and flavor to recipes with lots of vegetables.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.