The Master Chefs
By Chinese Restaurant Awards
On 18, Feb 2013 | In Canola Oil Amoy Sauces Alberta Beef | By Chinese Restaurant Awards
Stir-fried Alberta Rib Eye Stripes in Spicy and Black Vinegar Sauce by Chef Timmy Tsui
This recipe stimulates your taste bugs with a spicy sweet-and-sour sauce made from wasabi, honey, and mayonnaise. Using thinly sliced pork tenderloins and okras as the main ingredients, the dish is a both healthy and delicious.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Amoy Sauces Alberta Beef Canola Oil | By Chinese Restaurant Awards
Stir-fried Alberta Beef Tenderloin Cubes with Teriyaki Sauce by Tony Wu
High quality beef tenderloin from Alberta is known for its tenderness and bold flavour. It only takes a few easy steps to make this ingredient shine. In this recipe, Amoy Japanese Teriyaki Sauce is used to accentuate the richness of the cut.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Pork Canola Oil Amoy Sauces | By Chinese Restaurant Awards
Pan-fried Alberta Pork Loin Chops in Red Wine Sauce by Chef Tony Wu
This easy-to-make fusion recipe brings out the boldness of pork loin chops with red wine and onions. Enjoy the dish with French mustard and experience a true east-meet-west twist on your taste buds.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Pork Canola Oil Amoy Sauces | By Chinese Restaurant Awards
Stir Fried Alberta Pork Toro with Chinese Celery and Snow Peas by Chef Ming Yeung
Alberta pork toro has the right amount of chewy texture, making it a popular item for grilling on charcoal and cooking in hotpot. In this recipe, Chef Ming Yeung create a bright refreshing dish with stir-fries the pork toro with Chinese celery and snow peas.
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