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Pea shoots (Chinese: 豆苗; pinyin: dòu miáo) are the stems and leaves of the immature plant, used as a vegetable in Chinese cooking. [14] They are commonly stir-fried with garlic and sometimes combined with crab or other shellfish.
The Chinese-American version is a simple stir-fried dish with thinly sliced chicken, ... snow peas, bamboo shoots, shiitake mushrooms, water chestnuts, carrots, ...
It is not known when Dou Miao was born. Her father Dou Wu was a low-level official during Emperor Huan's administration and a well-known Confucian scholar; he also came from a background of nobility, as a descendant of Dou Rong (竇融), [3] who had contributed much to the restoration of the Han dynasty under Emperor Guangwu.
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. History Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento Chinese immigrants arrived in ...
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1 serving Creamy Pesto Shrimp with Gnocchi & Peas. Evening Snack (62 calories) 1 cup blackberries. Daily Totals: 1,499 calories, 53g fat, 89g protein, 175g carbohydrate, 34g fiber, 1,690mg sodium.
Pod peas (snow peas and snap peas) are used in stir-fried dishes, particularly those in American Chinese cuisine. [47] Pea pods do not keep well once picked, and if not used quickly, are best preserved by drying, canning or freezing within a few hours of harvest. [48]
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