My Home Recipe

6 dried Chinese mushrooms
1 lb fresh snow peas
2 tbsps oil
1/2 cup bamboo shoots, cut into 1/8-inch pieces
1 tsp salt
1/2 tsp sugar

How To Cook :

1. Cover the mushrooms in a small bowl with warm water. Let sit for 30 minutes to soften.
2. Drain mushrooms and reserve about 2 tbsp.
3. Cut mushrooms into 1/4-inch slices; set aside.
4. Snap tips off of snow peas and remove strings from pods; set aside.
5. Place 2 tbsp of oil in a wok set over high heat.
6. Add the mushrooms and bamboo shoots and stir-fry for 2 minutes.
7. Add the snow peas and stir-fry for another minute.
8. Add the salt, sugar, and mushroom water.
9. Cook for another 2 minutes to evaporate liquid. Serve hot.

Ingredients:
1 skirt steak
1/2 cup olive oil
3 cloves chopped garlic
4 basil leaves — chopped
1 tablespoon thyme — chopped
monteral seasoning

How to Prepare:

1. Use all the ingridents above to marinate overnight, grill 10 to 15 minutes on each side, cut like a London broil.
2. Marinate the asparagus with olive oil, garlic, and kosher salt.
3. Grill on low till tender, keep rotating.

Ingredients:
1lb bag frozen cauliflower
1/2 cup diced onion
1 cup diced mushrooms
2T butter
1/4 cup cream
1/4 cup mayo
1/2 cup cheddar cheese

How to Prepare:

1. Take a bag of frozen cauliflower and cook as the package directs.
2. Drain very well and give it a rough chop.
3. Saute mushrooms and onion in butter until soft.
4. Mix remaining ingredients and stir everything together.
5. Bake covered at 350f, for 25 minutes, then uncover and let cook another 10 minutes or until browned.

Ingredients :
1/2 lb Soy Bean curd (canned or fresh)
1/2 c Chicken stock
1 pinch Sugar
2 Green onions
2 tbsp Premium oyster Sauce
1/2 tsp Minced Garlic
2 tbsp Peanut oil
1 tsp Peanut oil
Cornstarch paste

How To Cook :

1. Slice Bean curd into 1/4″ cubes; sliver green onions.
2. In Hot wok, heat oil just to point of smoking.
3. Add Bean curd, green onions and Garlic.
4. Stir gently to avoid breaking up curd; turn pieces to coat with oil. Be sure oil is not too Hot or curd will tend to stick to pan.
5. When aroma of Garlic is apparent, add stock and bring to boil.
6. Lower heat, cover, and simmer for about 30 seconds (don’t let curd fall apart).
7. Remove cover; stir in oyster Sauce and Sugar.
8. Increase heat, and when liquid boils again, add enough cornstarch paste to make a creamy (but not too thick) Sauce.
9. Swirl in peanut oil to make a glaze.
10. Serve over Rice or in a shallow serving bowl.

Ingredients :
1/2 lb Pork butt in one piece
1 lg Carrot
5 lg Jyo black mushrooms
1 Cube Bean curd
2 sm Dried red Chili peppers,Minced
1/3 c Mushroom liquid
1 tb Thin soy Sauce
2 lg Cloves Garlic, minced
1 pn Sugar
2 tsp Fresh ginger root, minced
1 tsp Salt
1 sm Bell pepper
2 tb Peanut oil
1/4 c Bamboo shoots
Cornstarch paste

How To Cook :

1. In saucepan, cover Pork butt with water, bring to a boil & simmer for 30 minutes. Add more Hot water if level goes below Pork.
2. Cool Pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour.
3. Squeeze liquid from mushrooms, reserving liquid.
4. Discard mushroom stems, and halve mushrooms.
5. Halve, seed & core bell pepper; cut into pieces about 1″ by 1 1/2″.
6. Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals.
7. Remove Pork from cooking water, & parboil carrots in water for 1 minute.
8. Slice 2/3 of Pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish.
9. Strain mushroom liquid; combine specified amount with soy Sauce, Sugar & salt.
10. Drain Bean curd, rinse in cold water, and slice same size as bell pepper.

Stir-fry:

1. Add oil to very Hot wok.
2. When oil begins to smoke, stir-fry mushrooms, Garlic and ginger for 1 minute.
3. Add bell pepper, bamboo shoots, carrots & Pork; stir-fry for 1 minute.
4. Add Bean curd & mushroom liquid; bring to boil.
5. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp.
6. Push ingredients up side of wok.
7. Re-stir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring.
8. Recombine with ingredients. Serve.

Ingredients :
2 med Turnips
2 sm Carrots
2 tbsp Peanut oil
4 Green onions
2 c Chicken stock
3 Fresh asparagus spears
1 tsp Salt
1/2 c Button mushrooms
1 pinch Sugar
1/2 c Peeled straw mushrooms
8 Baby Sweet corn
1 tbsp Chicken fat
8 Water chestnuts
1/2 c Crab Meat or shelled Shrimp (opt)
1/2 tsp Fresh ginger root
1 tb Tientsin preserved
Cornstarch Paste

How To Cook:

1. Peel turnips & carrots. Use melon scoop to cut turnips into large balls.
2. Slice carrots 1/2″ thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don’t cut into center core).
3. Carrots should look like little flowers.
4. Parboil turnip & carrots in stock until barely tender.
5. Remove from stock & plunge pieces into cold water; drain.
6. Cut onions, asparagus & baby corn into 1 1/2″ pieces.
7. Mince together fresh ginger root & Tientsin preserved Vegetable.
8. In a small pan or beaker on med heat, render pieces of chicken fat.

Stir-frying:

1. Add peanut oil to Hot wok. When it begins to smoke, briskly fry crab Meat or shrimp for 1 minute.
2. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are Hot.
3. Add ginger mixture, then onions. Stir-fry another 30 seconds.
4. Add 1/2 stock, salt & Sugar; bring to boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes.
5. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly.
6. Stir liquid to prevent lumping while it thickens to a thick Soup.
7. Recombine, then mix in chicken oil. Place on serving platter.

Ingredients :
2 Sq seasoned pressed bean curd
1/2 c Chicken stock
2 Stalks celery
1/4 tsp Salt
1 lg Carrot
1 pn Sugar
6 c Boiling water
1/2 tsp Ginger root, minced
1/2 c Giant bamboo shoots, cut into sticks
2 tsp Medium sherry
1/2 tsp Sesame oil
1/2 md White onion
Cornstarch paste
1 tb Peanut oil

How To Cook :

1. Cut pressed bean curd into sticks 2″ long, the size of a lead pencil.
2. Wash and trim celery and carrots; trim strings from back of celery; cut into sticks to match pressed bean curd.
3. Wash and slice giant bamboo shoot across Grain to match bean curd sticks.
4. Peel onion, take apart layers; cut into sticks.
5. Combine chicken stock, salt, Sugar, ginger, sherry and sesame oil in bowl. Reserve.
6. Put carrots in rapidly boiling water; in 15 seconds, add celery; in another 15 seconds, drain and plunge Vegetables into running cold water to stop cooking process. Drain and reserve.

Stir-frying:

1. Heat wok to very Hot; add oil. Let oil heat for a few seconds, then add onions; toss for 10 seconds.
2. Add celery, carrots and bamboo shoots; toss for 1 minute.
3. Slowly pour in chicken stock mixture around sides of pan so it will heat quickly.
4. When liquid boils, add bean curd sticks, taking care not to break pieces.
5. Thicken liquid slightly with a dribble or two of cornstarch paste.
6. Keep stirring gently to reduce liquid. Remove to serving platter.

1/4 lb Boneless Pork shoulder
1/4 c Chicken stock
1 lb Bok choy stalks
1/2 tsp Sugar
1/2 tsp Minced Garlic
1 ts Dry sherry
1/2 tsp Minced fresh ginger
Cornstarch paste
3 tbsp Peanut oil
1 tsp MSG (opt)
1/4 tsp Salt

How To Cook :

1. Slice Pork against the Grain into thin strips about 2″ by 1/2″.
2. Separate outer fleshy stalks from center flower stalk of bok choy. Use center
   stalk in another stir-fry dish or in Soup. Wash outer stalks, and diagonally slice into 3″ pieces.
3. The meatier ends of the stalks should be sliced a little thinner. Swirl oil around in very Hot wok.
4. When oil begins to smoke, add Pork and stir-fry until Meat is seared (about 1 minute).
5. Add bok choy, Garlic and ginger. Stir-fry until green leaves are bright and shriveled, stirring and tossing constantly so stalks won’t burn.
6. Add salt, stock, Sugar and dry sherry.
7. When liquid begins to boil, cover wok and steam for 30 seconds or less on high heat, until stalks are tender but still crisp.
8. Push ingredients up side of wok; dribble cornstarch paste into liquid and stir to make a light Sauce.
9. Recombine and add MSG if desired.

2 med Turnips
2 sm Carrots
2 tbsp Peanut oil
4 Green onions
2 c Chicken stock
3 Fresh asparagus spears
1 tsp Salt
1/2 c Button mushrooms
1 pinch Sugar
1/2 c Peeled straw mushrooms
8 Baby Sweet corn
1 tbsp Chicken fat
8 Water chestnuts
1/2 c Crab Meat or shelled Shrimp (opt)
1/2 tsp Fresh ginger root
1 tb Tientsin preserved
Cornstarch Paste

How Do To :

1. Peel turnips & carrots. Use melon scoop to cut turnips into large balls.
2. Slice carrots 1/2″ thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don’t cut into center core).
3. Carrots should look like little flowers.
4. Parboil turnip & carrots in stock until barely tender.
5. Remove from stock & plunge pieces into cold water; drain.
6. Cut onions, asparagus & baby corn into 1 1/2″ pieces.
7. Mince together fresh ginger root & Tientsin preserved Vegetable.
8. In a small pan or beaker on med heat, render pieces of chicken fat.

Stir-frying:

1. Add peanut oil to Hot wok. When it begins to smoke, briskly fry crab Meat or shrimp for 1 minute.
2. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are Hot.
3. Add ginger mixture, then onions.
4. Stir-fry another 30 seconds. Add 1/2 stock, salt & Sugar; bring to boil.
5. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes.
6. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly.
7. Stir liquid to prevent lumping while it thickens to a thick Soup.
8. Recombine, then mix in chicken oil. Place on serving platter.

Ingredients:
2 tbsp butter
1/4 c crushed pork rinds (you can sub bake mix or soy flour)
4 or 5 chicken breasts
2 or three stalks broccoli
1 tbsp olive oil
8 oz cream cheese
5 eggs
1/2 c sour cream
1/2 c cream
about 2 cups of cheese
1/4 c parmesan
garlic powder
black pepper

How to Prepare:

1. I never measure anything, so these amounts are estimates, vary them as you wish.
2. Chop up chicken and broccoli in chinks and sautee in olive oil in a non-stick skillet.
3. Set aside to cool. Mix in mixer the cream cheese, cream, sour cream, and eggs.
4. Add a little garlic powder, parmesan and black pepper.
5. Rub casserole dish with butter and coat with about 1/2 the pork rinds. fold the cheese in to the mixture.
6. You can use any kind of cheese, or a mixture, swiss and cheddar are good.
7. Fold in the chicken and broccoli.
8. Pour in the casserole dish. Top with remaining pork rinds and parmesan.
9. Bake about 45 minutes, or until golden brown.