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  2. Malaysian Chinese cuisine - Wikipedia

    en.wikipedia.org/wiki/Malaysian_Chinese_cuisine

    The final step involves stir frying the noodles to a dry finish with eggs, vegetables, and meat or seafood. [1] Wonton Mee. Wonton Mee (Chinese: 雲吞麵) - thin egg noodles with wonton dumplings (Chinese: 雲吞), choy sum and char siu. The dumplings are usually made of pork or prawns and typically boiled or deep fried.

  3. Mongolian Beef and Baby Bok Choy Stir-Fry with Crispy Chow ...

    www.aol.com/food/recipes/mongolian-beef-and-baby...

    Add the bok choy and 1/2 cup of water to a large frying pan over high heat. Steam for 3 minutes then remove from the heat. Toss the beef with 1/2 cup of the sauce.

  4. Bok Choy with Garlic Recipe - AOL

    homepage.aol.com/food/recipes/bok-choy-garlic

    In a large skillet, heat the oil. Add the garlic and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt and pepper and serve.

  5. List of Sino-Mauritian dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Sino-Mauritian_dishes

    Rice-based dish served with a stir-fry sauce, similar to chop suey. Can contain meat, poultry, vegetables such as bok choy, and mushrooms. Usually topped with a fried egg. Briyani porc [5] Pork biryani: Localization of Indian biryani; contains pork instead of beef or chicken Diri blanc: 米饭 (mifan) White rice

  6. Bok Choy with Garlic Recipe - AOL

    www.aol.com/food/recipes/bok-choy-garlic

    Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt ...

  7. Sorrowful Rice - Wikipedia

    en.wikipedia.org/wiki/Sorrowful_Rice

    Sorrowful Rice (Chinese: 黯然销魂饭; pinyin: ànránxiāohún fàn; Cantonese Yale: gam yin siu wan fan), or simply char siu egg rice, is a Hong Kong rice dish popularised by Stephen Chow's 1996 comedy film The God of Cookery. [1]

  8. Choy sum - Wikipedia

    en.wikipedia.org/wiki/Choy_sum

    Choy sum is a green leafy vegetable similar to gai lan, and can be characterized by the distinct yellow flowers which it bears.Each flower has four yellow, oval to round petals with six stamens on fleshy, erect stems which are 0.5 to 1 centimetre (1 ⁄ 4 to 1 ⁄ 2 inch) in diameter and 15 to 20 cm (6 to 8 in) tall with light to dark green, and are oval (becomes acuminate shaped, or basal ...

  9. Char kway teow - Wikipedia

    en.wikipedia.org/wiki/Char_kway_teow

    Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. [3] [1] In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. [4]

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