INGREDIENTS
2/3 lbs. baby bok choy
1 teaspoon salt
3 oz. ham or barbecued pork (diced)
1 egg (beaten)
2 Tablespoons chopped green onions
4 cups cooked white rice
4 Tablespoons cooking oil
2 teaspoons salt
¼ teaspoon MSG (optional)
DIRECTIONS
Cut the baby bok choy into shreds.Dice the ham or barbecued pork.
Heat 1 Tablespoon of cooking oil in the wok. Pour in the beaten egg and make a thin egg pancake. Remove the egg pancake and cut it in 1/3″ pieces.
Heat 1 more Tablespoon of cooking oil in the wok. Stir fry the baby bok choy for about 30 seconds and remove it from the wok.
Heat another 2 Tablespoons of oil in the wok. Stir fry the chopped green onions for about 5 seconds. Then put in the rice and mix well. Reduce the heat to medium, and stir until the rice is thoroughly heated. Add 1 teaspoon of salt, then add the cabbage, egg, and ham (pork). Stir well and serve.
INGREDIENTS
1 ¼ lbs. Chinese cabbage
3 Tablespoons milk
3 teaspoons salt
1 teaspoon sugar
1 cup soup stock
6 Tablespoons cooking oil
1 Tablespoon ham (diced)
Cornstarch paste:
1 Tablespoon cornstarch
1 ½ Tablespoons cold water
DIRECTIONS
Remove the cabbage leaves, wash and cut into 2″ long pieces, then into ½” wide strips (leafy portions may be cut in wider pieces).
Heat 4 Tablespoons of cooking oil in a wok, add the cabbage and stir fry in high heat for about 3 minutes, or until the cabbage is soft.
Add the salt, sugar, and stir gently for 15 seconds. Place in a strainer and let the cabbage drain.
Heat the wok on high and add 1 Tablespoon of cooking oil, then add the soup stock. When the soup stock boils, add the salt and cornstarch paste (remember to pre-mix) while gently stirring to thicken the dish.
Once it’s thickened, add the milk and another 1 Tablespoon of cooking oil. Stir well, and remove ½ of this sauce into a bowl. Add the cabbage to the remaining sauce, and mix thoroughly.
Pour the cabbage and the sauce on a platter, then pour the remaining sauce (from the bowl) on top. Decorate by sprinkling the diced ham on top, and it is ready to serve.
INGREDIENTS
1 ¼ lbs. cucumbers
15 slices garlic
1 teaspoon Szechuan peppercorn
1 teaspoon hot bean paste
2 Tablespoons hot chili oil
1 Tablespoon salt
2 teaspoon sugar
1 Tablespoon brown vinegar
2 Tablespoons sesame oil
DIRECTIONS
Cut off and discard both tips of the cucumber. Cut the cucumber in half by making one cut from end to end. Repeat this step for each half to yield 4 long quarter strips. Discard the seeds. Then cut each strip into 2″ long pieces in any shape you’d like. Put the cucumbers in a bowl, mix with salt, and let it marinate for 2 to 3 hours.
Wash the cucumbers with cold water, and put in a strainer to drain off some moisture. Then put them back in a bowl.
Add the garlic slices, Szechuan peppercorns, hot bean paste, hot chili oil, sugar, vinegar, and sesame oil. Mix well, let it marinate for about 3 hours, and it’s ready to serve.
INGREDIENTS
0 oz. tofu
4 oz. ground pork
1 slice ginger minced
1 teaspoon garlic chopped
1 Tablespoon green onions chopped
1 Tablespoon hot bean paste
1 teaspoon Szechuan peppercorn powder
¼ cup green peas
2 Tablespoons soy sauce
1 teaspoon salt
2 teaspoons sugar
1 cup soup stock or cold water
1 teaspoon sesame oil
3 Tablespoons cooking oil
Cornstarch paste:
2 teaspoons cornstarch
2 teaspoons cold water
DIRECTIONS
Cut the tofu into ½” cubes.
Using high heat, pour 3 Tablespoons of cooking oil in a wok, and stir fry the ground pork, then add the ginger, garlic, hot bean paste, soy sauce, salt, sugar, soup stock, and tofu. Boil for 3 minutes.
Thicken with the cornstarch paste (remember to pre-mix) while stirring to avoid lumps, then put in the chopped green onion, green peas, and sesame oil. Place on a serving platter (or a bowl), and sprinkle with Szechuan peppercorn powder to serve.