8 mai japanese Recipes

roots , lotus leaves cut in half, glutinous rice (sticky rice), chinese dried black mushrooms, boneless , skinless chicken breast, 6 oz, salt, rice wine, cornstarch, links of chinese sausages (lop cheong), garlic, peeled and chopped, japanese rice wine, soy light, dark soy sauce, cornstarch (dissolved in 1 tbsp of water), vegetable oil (for stir-frying, or as needed), sesame oil, freshly ground black pepper to taste

ground pork, peeled deveined shrimp, chopped, green onions, finely chopped, in. piece ginger, peeled and finely shredded (about 2 tbsp.), rice wine , sake, or fino sherry, soy sauce, gyoza (round japanese potsticker) wrappers, egg, beaten

chicken broth, chinese rice stick noodles (mai fun), rinsed, vegetable oil, egg, beaten to blend, boned , skinned chicken breast (4 oz.), cut into very thin matchsticks (2 in. long), japanese noodle soup base , such as kikkoman memmi (see notes), chinese rice cooking wine , such as shaohsing, carrot matchsticks (2 in . long), sliced fresh shiitake mushroom caps, shredded green cabbage (10 oz.), salt

dried mai fun noodles (thin rice stick noodles), cooked shrimp or smoked turkey, chopped, chopped green cabbage, chopped peeled carrot, chopped green onions, chopped bean sprouts, chopped red bell pepper, fish sauce (nam pla), egg roll wrappers, egg, beaten to blend, vegetable oil (for frying ), soy sauce, mirin (sweet japanese rice wine), rice vinegar, green onions, finely chopped, minced fresh ginger, hon-dashi

head lettuce, chicken, boiled and cut, mai fun rice noodles , 30 seconds in hot oil, radish, sliced, green onions, sliced, almonds, toasted, sesame seeds, toasted, sesame oil, seasoned rice vinegar, canola oil, sugar, salt, tomato, pepper

wonton skins, lean ground beef, grated fresh ginger, chopped green onions, soy sauce, sugar, sesame oil, cornstarch, frozen green peas, thawed (about 24), mirin, soy sauce, dashi