Ingredients:

​

  • 1/2 lb. Button Mushrooms

  • 1/2 lb. Shanghai Bok Choy

  • 6 c. water 

  • 1 t. Salt 

  • 1 c. broth 

  • 2 t. chicken fat(or fried oil)

  • 1 1/2 t. cornstarch 

  • 1 t. water

​

Directions:

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  1. Cut Shanghai Bok Choy in Half and set aside.

  2. Bring 1 to a boil. Blanch button mushrooms and  Shanghai Bok  Choy separately in boiling water and remove immediately. Place on serving plate.

  3. 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

  • 1/2 lb. Muttlefish

  • 2 oz. Soaked black wood ears

  • 1/2 t. Shredded ginger roots

   A​:

  • ​2 t.  Water

  • 1 t. Cooking wine

  • Salt

​

Directions:

​

  1. 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.

  2.  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:

​

  • 4 1/4 oz. Salted Sherlihon

  • 4 Eggs

  • 1/4 t. Salt

​

Directions:

​

  1. Wash salted Sherlihon, squeeze off the water and mince. Beat eggs and season with salt.

  2. 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

  • 3 oz. Soaked black wood ears

  • 1 3/4 oz Carrot

  • 2 Dried scallops

  • 5 sections Green onion

A:

  •  2 t. Water

  • 1/2 t. Cooking wine

  • 1 t. Salt

  • 1/2 t. Sesame oil

​

​

Directions:

​

  1. 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.

  2. 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.

  3. 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: 

  • 1 t: Water

  • 2 t. Cornstarch

Sing Gua and Dried Scallops

Clams and Yellow Nira

Ingredients:

​

  • 2/3 lb. Yellow Nira

  • 1 1/3 lb. Clams 

  • 1 t. Minced Ginger Root

A:

  •  1 T. Shao-Hsing Rice Wine

  • 1/2 t. Salt

​

​

Directions:

​

  1. 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.

  2. 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

  • 1 1/3 lb. Clams 

  • 1 t. Minced Ginger Root

A:

  •  1 T. Shao-Hsing Rice Wine

  • 1/2 t. Salt

​

​

Directions:

​

  1. 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.

  2. 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

  • 1 1/3 lb. Clams 

  • 1 t. Minced Ginger Root

A:

  •  1 T. Shao-Hsing Rice Wine

  • 1/2 t. Salt

​

​

Directions:

​

  1. 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.

  2. 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:

​

  • 30 oz. Wintermelon

A:

  •  1 oz. Dried Black Mushrooms

  • 1/3 oz. Shredded Ginger Root

  • 1 can  Ginkgo Nuts

B: 

  • 5 c. Water

  • 3 t. Soy Sauce

  • 2 t. Sugar

​

Directions:

​

  1. Remove the skin & seeds of Wintermelon. Soak Dried Black Mushroomms in warm water until soft, remove the stems & cut into small pieces.

  2. 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