黃豆芽排骨湯/Soybean Sprout and Pork Rib Soup

This soup is easy to make and tastes very refreshing.  Even my husband, who is not a big fan of soybeans, loves this soup.  This soup contains lots of calcium and protein because both soybean sprouts and pork ribs are rich source of calcium and protein.  Soybean sprouts are also said to help reduce the risk of colon cancer.   If you like the soybean sprouts to be very tender you can use a slow-cooker to make this soup.

Ingredients:

• 1 lb fresh chopped pork ribs
• 1 lb soybean sprouts
• 1 oz sliced ginger
• 1½ tsp salt
• 2 liter water

Directions:


In a large soup pot, add ribs, ginger and water. Bring to a boil.  Reduce the heat, and then use a soup strainer to strain all the dark bubbles on top of the water.  Reduce the heat to the lowest and simmer for 2 hours then add soybean sprouts.  Cook for half an hour, add salt.  Now you are done!  If you like the soybean sprouts to be very tender you can add the soybean sprouts right after you clean the bubbles and them let everything simmer for 2 hours.

蒜蓉豇豆/Sautéed Chinese Long Beans with Ginger and Garlic

This Sautéed Chinese Long Beans with Ginger and Garlic is one of my favourite side dishes.  When I was a child my mom always made this as a side dish for us in summer time, and I loved these beans.  The Chinese long beans were always in season during late spring and throughout summer time.  They are a very good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, potassium, vitamin C, folate, magnesium, and manganese.  I like to make them very tender so they can absorb all the flavor.  This dish is easy to make, and it goes well with any type of main courses.

Ingredients:

• 12 oz Chinese long beans 
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 1 tbsp olive oil
• half tsp salt
• 1½ cup chicken stock (or vegetable stock)

Directions:

1. Cut the Chinese long beans approximately an inch and a half long.
2. In a medium saucepan or a wok, heat oil over medium-high heat.  Add chopped ginger and garlic.  Stir for about 1 minute, add Chinese long beans.  Stir fry for about 2 - 3 minutes, add stock and salt, cover.  About 5 minutes, until all the stock is dried out.  Transfer to a plate.  Now you are finished.

醋溜魚片/Cod, Snow Pea and Mushroom Stir-fried

I haven't made fish dishes for a long time and I was really craving it.  Since we have been eating very flavourful food for a while, I wanted to make something light and refreshing.  After going through my fridge, I came up with this recipe.  This fish dish was supposed to be made with river fish however all I had in my fridge was cod.  I used egg white to bring out the softness and cooking wine to balance the smell of ocean fish.  My 20 month-old daughter loved the fish, she kept asking more and more.  She ate a whole piece of fish just by herself which was never happened before.  This dish is simple and easy to make, I made this dish while making a side dish at a same time. It takes about 15 minutes.

Ingredients:

• 10 oz cod
• 10 water chestnut
• 3 oz snow peas
• 1 tbsp sliced garlic
• 1 tbsp sliced ginger
• 2 green onion
• 4 white mushrooms
• 2 tbsp grape seed oil

For the frying sauce:

• half tsp salt
• half tsp sugar
• 1 tsp vinegar
• 1 tsp cooking wine
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water

To marinate the fish:

• 1 egg white
• 1 tbsp cornstarch
• a quarter tsp salt
• a quarter tsp white pepper powder

Directions:

• Slice the cod, make sure not to slice too thin.  Slice water chestnut and white mushrooms. Cut the green onion approximately an inch and a half long.  
• Marinate the fish.  Mix all the frying sauce in a bowl.
• Bring half a medium pot of water to a boil.  Blanche snow peas for a minute and then blanche water chestnut and white mushroom.  Transfer everything to a plate.
• In a nonstick medium saucepan or a wok, heat 1 tbsp oil over medium-high heat.  Add the marinated cod to cook.  Make sure to cook both sides - about 5 minutes, until the cod is well done.  Drain and then transfer to a plate.
• Wash the pan and then heat 1 tbsp oil over medium-high heat.  Add garlic, ginger, green onion, water chestnut, mushroom and snow peas to fry.  Stir everything for about 2 minutes, add cooked fish and frying sauce.  Mix everything evenly.  Transfer to a serving plate.

蛤蜊青口炒面/Clam and Mussel Fried Noodles

I actually created this Clam and Mussel Fried Noodles recipe based on a pasta dish I had at a western restaurant.  I always wanted to make this dish in Chinese cooking style and turn it into a fried noodle dish.  Today I went to a local Chinese supermarket and was able to find some live clams and mussels so I thought why not today?  I used egg noodles today but you can use any type of noodles you perfect.  The flavourful ingredients such as onion, green onion and ginger go very nicely with the subtler clams and mussels.  I also used a little bit sliced salami to create a crispy texture in the dish.  You can also use bacon as well.  This dish is very easy to make and takes about 20 minutes.

Ingredients:
(Makes 2+ servings)

• 8 oz egg noodles
• 6 mussels
• 20 clams
• 2 slices of salami (or bacon)
• 4 green onion
• a quarter red onion
• 1 tbsp sliced ginger
• 3 tbsp olive oil

For the frying sauce:

• 1 tsp salt
• 1 tsp cooking wine
• half tsp white pepper powder
• 1 tsp sesame oil
• 2 tbsp corn starch water

Directions:

1. Cut the green onion approximately an inch and a half long.  Cut the salami (or bacon) into small strips.  Julienne the onion.  Mix all the frying sauce in a bowl.
2. Bring half a medium pot of water to a boil.  Blanche clams and mussels into the boiling water until they are open.  Transfer to a plate.
3. In a medium pot, add noodles to the boiling water, and cook for 1 minute.  Transfer to a colander, rinse with cold water and drain the water.  Add 1½ tbsp olive oil to the noodles, and then mix evenly.  
4. In a nonstick medium saucepan or a wok, heat 1½ tbsp olive oil over medium-high heat.  Add green onion, onion and ginger to cook - about 2 minutes, until the onion is tender.  Add noodles, salami and frying sauce.  Stir everything evenly, add the clams and mussels.  Mix everything evenly and make sure everything is covered with sauce.  Transfer to a serving plate.  You are finished!

西蘭花腰果炒蝦/Broccoli and Prawn Stir-Fried with Cashew Nut

This dish is not only healthy but it's also nutritious and very delicious.  My daughter loved eating the broccoli which absorbed all the flavour from the prawn and sauce.  I use salted cashew nuts that way I don't need to fry them in advance and I can give my daughter something to snack on. The cashew nuts add a very nice texture to the dish contrasting with the prawn and broccoli.  The ingredients are very simple and method is very easy.  This dish takes about 15 minutes to make.

Ingredients:

• 1 lb prawns
• 10 oz broccoli
• 1 cup salted cashew nuts
• 1 tbsp chopped garlic
• 1 tbsp oyster sauce
• 2 tbsp cornstarch water
• 2 tbsp grape seed oil

To marinate the prawn:

• Half tsp salt
• 1 tsp cooking wine
• Half tsp black pepper powder
• 1 tsp cornstarch

Directions:

1. Cut the prawns down the center of the back and take out the vein.  Marinate the prawns 5 minutes before cooking. 
2. Bring half a medium pot of water to a boil.  Blanche broccoli in the boiling water, and then transfer to a plate. 
3. In a nonstick medium saucepan or a wok, heat 1 tbsp oil over medium-high heat.  Add the marinated prawns to cook.  Stir and cook the prawn on both sides, until all the prawns are pink - about 5 minutes.  Transfer prawns to a plate. 
4. Wash the wok, and then heat 1 tbsp oil over medium-high heat.  Add garlic, broccoli, prawn and cashew nuts.  Stir everything and add oyster sauce.  Mix everything evenly, and then pour the cornstarch water.  Make sure everything is mixed evenly and covered with sauce.  Transfer to a serving plate.  Now you are done!

台式炒面/Taiwanese Style Pork and Shrimp Fried Noodles

I love this Taiwanese Style Pork and Shrimp Fried Noodles.  I made this fried noodles for dinner tonight along with some Oxtail and Tomato Soup and it was the perfect combination.  If you like spicy food you can add some of the dipping sauce for Oxtail and Tomato Soup to the fried noodles and it will give you a unique Szechuan flavour.  This fried noodles dish is very easy to make and takes about 20 minutes at most.  

Ingredients:
(Makes 2+ servings)

• 8 oz fresh noodles
• 3 tbsp olive oil
• 4 oz shredded pork
• 2 oz cooked shrimp
• 2 oz BBQ pork/char siu
• Half medium sized onion
• 2 oz carrot
• 4 green onions

For the frying sauce:

• 1 tbsp dark vinegar
• 1 tsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• Half tbsp white pepper powder
• 1 tsp roasted sesame seed

Directions:

1. Julienne the carrot and onion.  Cut the green onion approximately an inch and a half long.  Mix all the frying sauce in a bowl.
2. In a medium pot, add noodles to the boiling water, and cook for 1 minute.  Transfer to a colander, rinse with cold water and drain the water.  Add 1½ olive oil to the noodles, and then mix evenly.  Let cool.
3. In a nonstick medium saucepan or a wok, heat 1½ tbsp olive oil over medium-high heat.  Add green onion, onion and carrot to cook.  Stir everything for about 2 minutes, until you can smell the fragrance of the onion.  Add pork, keep stirring everything for about 5 minutes, until the pork is not longer pink.  Add noodles, BBQ pork, shrimp and the frying sauce.  Keep stirring for 2 minutes, making sure everything is mixed evenly.  Transfer to a serving plate.  Now you are done.  Enjoy your Taiwanese Style Pork and Shrimp Fried Noodles, it's very delicious!

香菇竹笙雞湯/Bamboo Mushroom, Shiitake Mushroom and Chicken Soup

This Bamboo Mushrooms, Shiitake Mushroom and Chicken Soup is a very authentic Chinese soup.  It combines two types of native Asian ingredients which you can find at most Chinese supermarket or any Chinatown.  It tastes a little bit herbal but the chicken balances it out perfectly.  There are many different methods and cooking styles for making soup with these ingredients, however I use the most simple way to cook so I don't have to watch it and I can muti-task and keep busy.  You can also cook this soup with a slow-cooker.  Same as any other Chinese soup, this soup can be stored at room temperature for up to 3 days.  Just make sure to boil it for a few minutes before eating.

Ingredients:

• 1 whole chicken
• 1 oz sliced ginger
• 7 dried bamboo mushrooms
• 4 dried shiitake mushroom
• 2 liters water (about half of a large soup pot)
• 1 tbsp cooking wine
• 1 tbsp salt

Directions:

1. Soak the dried shiitake mushrooms 15 minutes before cooking, make sure to clean them.  Clean the bamboo mushrooms.
2. In a large soup pot, add chicken, bamboo mushrooms, shiitake mushroom, ginger and water. Bring to a boil.  Reduce the heat, and then use a soup strainer to strain all the dark bubbles on top of the water.  Reduce the heat to the lowest and cook for 3 – 4 hours, add salt.   Now you are done! 

Here is another version of Bamboo Mushrooms Chicken Soup.  You can make chicken soup with either one of these dried mushrooms.

揚州炒飯/Yeung Chow Fried Rice

Yeung Chow fried rice is a popular Chinese style wok fried rice dish in many Chinese restaurants over the world.  Yeung Chow fried rice is also one of the oldest classic Cantonese Dishes and was invented in the Qing Dynasty (1754–1815).  Yeung Chow fried rice is very easy to make, tasty and delicious.  

Ingredients:
(Make 2+ servings)

• 2 bowls of cooked rice
• 1 smoked sausage
• 2 oz BBQ pork/char siu
• 2 tbsp peas
• 1 oz carrot
• 1 asparagus
• 2 oz cooked shrimp
• 2 eggs
• 2 tbsp chopped green onion
• 1 dried shiitake mushroom
• 1½ tbsp olive oil
• 1 tsp salt
• ½ tsp white pepper powder

Directions:

1. Soak the dried shiitake mushroom 10 minutes before cooking, and then dice the shiitake mushroom.  Dice the carrots, BBQ pork and sausages.  Slice asparagus into small slices.  
2. Bring half a medium pot of water to a boil.  Blanche carrots, peas, asparagus and mushrooms in the boiling water, and then use a large pasta scoop or a skimmer to take everything out.  Transfer to a plate.  
3. Beat the eggs evenly in a bowl. 
4. In a nonstick medium saucepan or a wok, heat 1½ tbsp oil over medium-high heat.  Add egg and cook for about 1 minute.  Once the egg is ready, add carrots, peas, sausages, BBQ pork, shrimp, asparagus and mushrooms.  Stir everything for about 1 - 2 minutes, and then add the rice and chopped green onion.  Keep stirring everything for about 1 minute.  Add salt and white pepper powder.  Mix everything evenly.  Transfer to serving plate.  You are done!  Enjoy!

咖哩椰奶雞/Curry Coconut Chicken

This Curry Coconut Chicken is super delicious!  Although it takes about an hour and half to get ready you will be rewarded when you taste it.  Most of time you just let it simmer so its good for the busy multi-tasking mother.  This chicken has a tropical taste combining with the curry and coconut flavor.  I also used a little bit of Chili broad bean paste and satay sauce giving it a unique Szechuan flair.  I only used a little bit of cooking oil and cooked the chicken with the skin on so it produces natural oil and doesn't taste very heavy.  Make sure to use a nonstick wok or pan to cook because the chicken may stick during simmering.  If you ever host a party you can definitely use this Curry Coconut Chicken as a hot dish and serve it along with goes some rice or naan.  

Ingredients:
(Makes 2+ servings)

• 5 chicken legs 
• 1lb white potatoes
• 1 oz sliced ginger
• 1 oz garlic
• 3 green onion
• half white onion
• 1 oz fresh basil
• 1 tbsp crystal sugar
• 2 tbsp curry sauce
• 1 tsp satay sauce
• 1 tsp chili broad bean paste
• 1 can of coconut milk
• 1 tbsp grape seed oil

Directions:

1. Peel the garlic and cut the green onion approximately 1.5 inch long.  Julienne the onion.  Peel and wash the potatoes.
2. In a nonstick medium saucepan or a wok, heat 1 tbsp oil over medium-high heat.  Add garlic, green onion, onion and ginger to fry.  After about a minute, add curry sauce, satay sauce and chili broad bean paste.  Mix everything evenly, and then add the chicken legs.  Keep stirring the chicken legs until they are not longer pink outside, add the coconut milk, crystal sugar and basil.  Cover and reduce the heat to lower-high and let it simmer for about 45 minutes, add potatoes.  Mix everything evenly and make sure the chicken or potatoes are not sticking to the bottom.  Cover and let it simmer for 30 minutes, then transfer to a serving plate.  Now enjoy!

魚香鮮貝/Scallop and Water Chestnut Stir-fried in Spicy Sauce

This is my new favourite seafood dish.  It's simple and easy to make.  I already posted this recipe a month and half ago when I just started blogging.  Now I am editing and reposting this recipe again because I just made it for dinner tonight and it was unbelievably delicious!  This time I added some water chestnuts adding a nice texture to the dish.  I also changed the cooking style so that the scallops taste even more fresh and juicy.  The baby spinach I used for decoration but we ended up finishing all of it along with the sauce.  The spinach tastes so delicious with the sauce, it's like another unique salad.  My husband said that I should use more spinach next time.  This dish takes about 20 minutes to make.

Ingredients:

•          2 tbsp olive oil
•          10 oz scallops
•          2 tbsp ground garlic
•         8 water chestnuts 
•          1 tbsp ground ginger
•          1 tbsp red chili pepper
•          Half cup green onion

For the cooking sauce:

•           1 tbsp chili sauce
•           1 tsp sugar
•           1 tsp cooking wine
•           1 tbsp vinegar
•           1 tbsp sesame oil
•           1 tbsp corn starch water

To marinate the scallops:

•           1 egg white
•           1 tbsp starch
•           ½ tbsp salt

Directions:

1. Marinate the scallops for 10 minutes before cooking.  Mix all the cooking sauce ingredients.  Make sure it’s evenly mixed.
2. Peel the skin off the water chestnuts, and then chop or grind them.
3. In a medium non-stick saucepan, heat 1 tbsp olive oil over medium-high heat.  Add marinated scallops to cook, make sure to cook both sides until they are almost ready - about 6 minutes.  Transfer scallops to a plate. 
4. Wash the pan, heat 1 tbsp olive oil over medium-high heat.  Add ground garlic, ginger, water chestnuts and half cup green onion to cook.  About half minute, add the scallops and cooking sauce.  Mix everything evenly. Keep stirring for about about 3 minutes.  Transfer the scallops to the serving plate, garnish with chopped green onion on top and then you are done!

鳳梨虾沙拉/Cantaloupe, Pineapple and Prawn Salad

If you like creamy rich food you will love this dish.  This Cantaloupe, Pineapple and Prawn Salad will make a perfect party dish because you can serve this cold or chilled and it can be kept at room temperature for a couple of hours.  It's also very easy to make.  For salad dressing, I used wasabi mayonnaise because wasabi tastes great with seafood and it adds a little kick that balances out nicely with the sweetness of the fruits.  

Ingredients:

• 1 lb prawns
• 1 tbsp olive oil
• 4 oz pineapple
• 2 oz cantaloupe
• A few radish sprout
• 2 tbsp wasabi mayonnaise
• a quarter lemon

To marinate the prawn:

• 2 tbsp cornstarch 
• 1 egg white
• half tsp salt
• 1 tsp cooking wine
• half tsp white pepper powder

Directions:

1. Cut the prawns down the center of the back and take out the vein, and then marinate the prawns 10 minutes before cooking.  
2. Peel and cut the pineapple and cantaloupe into small chunks (as small as the prawns).  
3. In a nonstick medium saucepan or a wok, heat 1 tbsp oil over medium-high heat.  Add the marinated prawns to cook.  Stir and cook the prawn on both sides, until all the prawns are pink and ready - about 6 minutes.  Transfer prawns to a plate. 
4. In large mixing bowl, add the cooked prawns, pineapple, cantaloupe and wasabi mayonnaise.  Mix everything evenly and then transfer to a serving plate.  Garnish with radish sprouts and fresh squeezed lemon juice.  Now enjoy!

蓮藕章魚綠豆排骨湯/Lotus Root, Carrot, Octopus and Pork Rib Soup

This Lotus Root, Carrot, Octopus and Pork Rib Soup is a little bit similar to the Pork Rib and Lotus Root Soup but this soup combines other ingredients like carrot and dried octopus.  This soup tastes not only refreshing and delicious but also has the good flavor of seafood.  I also added mung beans that are supposed to clam your body down and balance out with lotus and dried octopus.  


According to traditional Chinese herbal medicine, lotus root and dried octopus are hot food.  They make your body stronger but also make your body hot so if you eat too much of it you are likely to get pimples.  There is cold food that clams your body down and helps with digestion and removing toxins from the body, but on the other hand, if you eat too much of this type of food you may feel less energy.  


In Chinese cooking it's important to balance out "hot" and "cold" ingredients so carrots and mung beans will balance out perfectly with lotus root and dried octopus.  Same as any other Chinese soup, this soup can be stored at room temperature for up to 3 days.  Just make sure to boil it for a few minutes before eating or every 24 hour period.

Ingredients:

• 1 lb fresh chopped pork ribs
• 5 oz lotus roots
• 3 oz carrots
• 2 dried octopus
• 1 cup mung beans 
• 1 oz sliced ginger
• 2.5 liters water (about half of a large soup pot)
• 1½ tsp salt

Directions:

1. Wash and peel the skin for the lotus roots and carrots, and then slice them lengthwise to your preference. 
2. Soak the mung beans 15 minutes before cooking.  Wash, clean and soak the dried octopus 15 minutes before cooking.
3. In a large soup pot, add ribs, lotus roots, ginger, carrots, dried octopus, mung beans and water. Bring to a boil.  Reduce the heat, and then use a soup strainer to strain all the dark bubbles on top of the water.  Reduce the heat to the lowest and cook for 3 – 4 hours, add salt.   Now you are done!  This is very easy, right!

韭黃炒雞絲/Yellow Chive and Shredded Chicken Stir-fried

Yellow chives are very common Chinese vegetable.  They are garlic chives that have been grown under cover, without any exposure to direct sunlight.  This prevents the leaves from turning green, as the plant’s chlorophyll-absorbing molecules never kick into action.  Yellow chives have thick flat leaves, a yellow color, and a mild, “oniony” flavor.  They are in season in late winter and early spring.  When you cook yellow chives with meat, they absorb all the good flavor from the meat.  This dish is easy to make, it takes about 15 minutes.  Serve along with a bowl of rice, you will have a complete meal.

Ingredients:

• 5 oz shredded chicken
• 5 oz yellow chives
• 1 oz julienned green bell pepper
• 1 oz julienned red bell pepper
• 1 tsp chopped garlic
• 2 tbsp olive oil
• A quarter tsp salt
• 1 tsp chopped green onion

To marinate the chicken:

• 1 tsp chili broad bean paste 
• Half tsp chopped garlic
• Half tsp chopped green onion
• 1 tsp sesame oil
• 1 tsp cooking wine
• 1 tsp cornstarch 

Directions:

1. Marinate the chicken 10 minutes before cooking.  Cut the yellow chives approximately 1.5 inch long.
2. In a nonstick medium saucepan or a wok, heat 1 tbsp oil over medium-high heat.  Add the marinated chicken to cook, until the chicken is ready - about 7 minutes.  Transfer the chicken to a plate.  
3. Wash the pan, and then heat 1 tbsp oil over medium-high heat.  Add chopped garlic to cook for about 1 – 2 minutes, until you can smell the garlic fragrances.  Be careful not to let it burn.  Add yellow chives, green and red bell pepper to cook.  Keep stirring for about 3 minutes.  Add salt, mix evenly with yellow chives and then add the cooked chicken to mix together.  Transfer to a serving plate and garnish with chopped green onion, you are done!

銀耳燉木瓜/Silver Ear Mushroom and Red Papaya Stew

I have been eating so much seafood and my skin has started getting some pimples recently.  So I thought I would make myself something to refresh my system and soothe my skin.  Silver Ear Mushroom and Papaya Stew is a Chinese classic dessert/stew.  You can eat it after the meal or just eat as snack.  Both Silver Ear Mushroom and papaya are well known beauty foods in China, so this stew is especially good for women.  I added some apricot kernels which you can find at any Chinatown or Chinese supermarket.  They are supposed to clam your body down and help with digestion and removing toxins from the body.  This stew can be served hot or cold, however I like it chilled.  I usually store it in the fridge until I am ready to drink it.

Ingredients:

• 2 oz dried Silver Ear Mushroom
• 1 medium sided red papaya
• 1 tbsp apricot kernels
• 1 tbsp crystal sugar
• 1 liter water

Directions:

1. Wash and soak the Silver Ear Mushroom 20 minutes before cooking.  Peel the papaya and take out the seeds.  Cut the papaya into small cubes.
2. In a medium nonstick pot, add the Silver Ear Mushroom, apricot kernels, crystal sugar and water.  Bring to a boil.  Reduce the heat to the lowest, cook for one hour and half.  Add papaya cubes, and then cook for half an hour.  Now you are done, enjoy your Silver Ear Mushroom and Red Papaya Stew!