By Time-Life Books
Chinese language Menus: nice nutrients in mins strong recipes effortless to stick with
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In a medium−size skillet set over moderately low heat, stir−fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving. More FREE Cookbooks! net Bean Sprout Salad 27 Almond Biscuits 2 1/2 cups all−purpose flour 2 tsp baking powder 1/2 cup margarine or butter 1 cup granulated sugar 1 egg 1 tsp almond essence blanched almonds for decoration beaten egg for glazing 1.
Roast for 12−to−16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container. Place the bean sprouts in a large heatproof bowl and set it aside. In a medium−size skillet set over moderately low heat, stir−fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid.
Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg. 3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits. More FREE Cookbooks!