Prepare vegetables by cutting them or Julianne them, heat wok and pour oil and heat until hot them add garlic and ginger paste then gradually add vegetables do not overcook. Add Molasses and water. Serve with Rice
Preheat oven to 350º F (175º C). Grease and flour a 9x13 inch pan (Optional 2 round cake pans).
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Fold in carrots. In a separate bowl, mix flour, baking soda, baking powder, salt and cinnamon. Combine with carrots mixture. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Cream Cheese Frosting
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Decorate with chopped pecans
In a skillet, brown the pork part of the salt and pepper. Next saute the meat and vegetables with remain seasonings. Take off heat and add two beaten eggs. Set aside to cool.
Separate the wrappers brush edges with remaining beaten egg. Place 1-2 tablespoonfuls of the pork mixture in the middle. Roll them all up. At this point you can freeze for later or deep fry immediately till light brown.
Serve with sweet and sour sauce.
Prepare rice noodles according to package directions. Drain and rinse with cold water. Drain and set aside.
Heat oil in a large skillet over medium-high heat. Add green onions, (garlic optional), and ginger; sauté 1 minute. Stir in curry paste; sauté 30 seconds. Add carrots, chicken stock, and coconut milk, stirring well to combine; bring to a simmer, and cook 6 minutes.
Fold in kale; sprinkle with salt. Cook 3 minutes or until kale is wilted and tender. Add shrimp; cook 3 minutes or until shrimp are done. (See note below if using chicken)
Remove from heat; top with cilantro, lime rind, and juice.
Serve over rice noodles or rice.
*Since I cannot eat garlic, I typically will leave it out.
†If substituting Chicken, use 2 skinless/boneless chicken breasts, cut into 1-2 inch cubes. Saute chicken other ingredients and set aside. After the other ingridients, add sauted chicken when you would add shrimp.
1 inch piece fresh ginger, chopped (about 2 teaspoons) or use the ginger in tube
Place broth in saucepan with carrots and onions. Bring to a boil and cook 10 minutes.
Meanwhile, remove fat from chicken, and cut into strips about 2 inches by 1 inch. Put chicken in small bowl add sesame oil to it.
Cut Beef in 1”x 1” Strips.
Cube pork loin in 1 “ cubes.
Place each meat and or vegetables on platter large enough to hold all ingredients to be cooked.
Wash cabbage and slice on the diagonal in 1-inch pieces. Wash and quarter mushrooms; cut into sixths if large.
Place shrimp, cabbage, mushrooms and Chinese noodles on platter and set on the table. Mix sauce ingredients in a soup bowl and pour half into a second soup bowl. Place in front of each diner.
To cook: Place heating unit on heatproof mat on table. Pour boiling broth into fondue pot or electric pan and place on table; the broth should continue to gently simmer. Using chopsticks or fork, each diner adds chicken, shrimp, beef, pork, cabbage and mushrooms to the pot, removing them when they are cooked (about one minute).
(Note: use separate forks for raw chicken or meat to eliminate any chance of salmonella contamination.)
Remove pieces as they are cooked, dip them in sauce and eat them. When the platter is nearly empty, add noodles and remaining vegetables to pot and cook about five minutes, until noodles are cooked through. Ladle into bowls with remaining dipping sauce and eat as soup.
Alternate directions: In a saucepan, bring the broth to a boil and add the carrots and onions. Simmer 10 minutes. Prepare all other ingredients. Add noodles and remaining vegetables to broth. Cook three to four minutes. Add chicken and cook about three minutes. Add the shrimp and cook one minute. Divide the dipping sauce into two large soup bowls and pour the soup over it.
Dipping Sauce - Mild
Blend the soy sauce and rice wine vinegar together and whip lightly. Add diced Poblano Chili
Pour into serving bowl and scatter the sesame seeds on top
Dipping Sauce - Hot
Cut the chili into thin rings. (If using a Poblano pepper, dice finely)
Remove one-third of the chilies and set aside for garnish.
Place the remaining chilies, garlic and sugar, Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies
Set aside for 10 minutes before serving.