Ingredients:
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1/2 lb. Button Mushrooms
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1/2 lb. Shanghai Bok Choy
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6 c. water
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1 t. Salt
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1 c. broth
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2 t. chicken fat(or fried oil)
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1 1/2 t. cornstarch
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1 t. water
Directions:
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Cut Shanghai Bok Choy in Half and set aside.
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Bring 1 to a boil. Blanch button mushrooms and Shanghai Bok Choy separately in boiling water and remove immediately. Place on serving plate.
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Bring 2 to a boil. Thicken with. Pour over vegetables and serve.
Mushroom and Shanghai Bok Choy
Ingredients:
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1/3 lb. Chive Flower
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1/2 lb. Muttlefish
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2 oz. Soaked black wood ears
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1/2 t. Shredded ginger roots
A:
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2 t. Water
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1 t. Cooking wine
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Salt
Directions:
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Wash the cuttlefish, score diamonds on the inner surface; then cut into 1/2"--1.5" slices. Wash Chives Flower & cut into 1.5" sections. Wash soaked black wood ears, discard the stems & cut into thick strips.
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Heat wok, add 3 t. oil. Stir-fry shredded ginger roots until fragrant. Add Chive Flowers & (A). Stri-fry until cuttlefish is tender. Serve.
Chive Flower Cuttlefish
Ingredients:
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4 1/4 oz. Salted Sherlihon
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4 Eggs
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1/4 t. Salt
Directions:
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Wash salted Sherlihon, squeeze off the water and mince. Beat eggs and season with salt.
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Heat wok. Add 5 t. oil and stir-fry minced salt Sherlihon until tender. Pour in the eggs & stir-fry until the eggs are set. Serve.
Stri-Fried Eggs with Sherlihon
Ingredients:
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2 lb Sing Gua
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3 oz. Soaked black wood ears
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1 3/4 oz Carrot
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2 Dried scallops
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5 sections Green onion
A:
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2 t. Water
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1/2 t. Cooking wine
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1 t. Salt
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1/2 t. Sesame oil
Directions:
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Wash the dried scallops, add 2 t. water & steam until soft(about 20 minutes). Tear to shreds while still warm. Keep the juice for later use.
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Cut Sing Gua into 1-1/2" sections, then slice. Wash wood ears, discard the tough ends & cut into 3/4-1 1/2" slices. Wash carrots, peel off the skin & cut into same size slices.
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Heat wok, add 2 t. oil. Stir-fry green onion untill fragrant. Add carrot slices and fry slightly. Add scallop shreds, steam juice, wood ear slices, (A) & Sing Gua o cook over low heat until Sing Gua strips are tender(about 3 mins). Thicken with (B) & serve.
B:
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1 t: Water
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2 t. Cornstarch
Sing Gua and Dried Scallops
Clams and Yellow Nira
Ingredients:
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2/3 lb. Yellow Nira
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1 1/3 lb. Clams
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1 t. Minced Ginger Root
A:
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1 T. Shao-Hsing Rice Wine
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1/2 t. Salt
Directions:
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Soak the clams in fresh water until all the sand is released, then wash, cook in boiling water until opened. Turn off the heat & leave in water for 2 mins. Remove & leave to cool. Remove the clam meat. Wash Yellow Nira & cut into 1 1/4" sections.
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Hat wok, add 2 t. oil & heat. Stir-fry minced ginger root untill fragrant. Add Yellow Nira & sTIR-FRY. aDD CLAM MEAT (A) &shredded red Thai Chili. Mix well & serve.
Ingredients:
-
2/3 lb. Yellow Nira
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1 1/3 lb. Clams
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1 t. Minced Ginger Root
A:
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1 T. Shao-Hsing Rice Wine
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1/2 t. Salt
Directions:
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Soak the clams in fresh water until all the sand is released, then wash, cook in boiling water until opened. Turn off the heat & leave in water for 2 mins. Remove & leave to cool. Remove the clam meat. Wash Yellow Nira & cut into 1 1/4" sections.
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Hat wok, add 2 t. oil & heat. Stir-fry minced ginger root untill fragrant. Add Yellow Nira & sTIR-FRY. aDD CLAM MEAT (A) &shredded red Thai Chili. Mix well & serve.
Stri-Fried Baby Bok Choy
Pea Tips and Dried Scallops
Ingredients:
-
2/3 lb. Yellow Nira
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1 1/3 lb. Clams
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1 t. Minced Ginger Root
A:
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1 T. Shao-Hsing Rice Wine
-
1/2 t. Salt
Directions:
-
Soak the clams in fresh water until all the sand is released, then wash, cook in boiling water until opened. Turn off the heat & leave in water for 2 mins. Remove & leave to cool. Remove the clam meat. Wash Yellow Nira & cut into 1 1/4" sections.
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Hat wok, add 2 t. oil & heat. Stir-fry minced ginger root untill fragrant. Add Yellow Nira & stir-fry. Add clam meat (A) & shredded red Thai Chili. Mix well & serve.
Ingredients:
A:
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1 oz. Dried Black Mushrooms
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1/3 oz. Shredded Ginger Root
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1 can Ginkgo Nuts
B:
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5 c. Water
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3 t. Soy Sauce
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2 t. Sugar
Directions:
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Remove the skin & seeds of Wintermelon. Soak Dried Black Mushroomms in warm water until soft, remove the stems & cut into small pieces.
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Heat wok, add 4 t. oil & heat. Stir-fry all ingredients in (A) until fragrant. Add(B) and bring to a boil. Add Wintermelon. Simmer over low heat until tender(about 80 mins). Remove the Wintermelon, cut into serving pieces & arrange in a circle on a plate. Please (A) in the center & pour on the remaining sauce. Serve.
Winter Melon and Ginkgo Nuts