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Cabbage/Nappa Cabbage 1 lb
Dried Hot red Peppers 3
Szechwan Peppercorn 1 teaspoon
Mashed Ginger Root 1/2 tablespoon
Cooking Wine 1/2 tablespoon
Salt 1/3 teaspoon
Soy Sauce 1/4 cup
Sugar 1/3 teaspoon
Cornstarch 1/2 teaspoon
 
  1. Rinse the cabbage and cut it into 2-inch squares. Cut the dried hot red peppers into 1 inch pieces.
  2. Heat the wok then add 3 tablespoons oil. Add the cabbage and 3 tablespoon water; turn the heat to high and stir fry until the cabbage is soft but crunchy, do not overcook. Remove and drain water.
  3. Reheat the wok then add 2 tablespoons oil. Stir fry hot red peppers, Szechwan peppercorn and ginger root, until fragrant; remove and discard. Return the cabbage, cooking wine, sesame oil, soy sauce, salt and cornstarch (mix with 2 tablespoons water) to the wok; stir to mix. Transfer to a serving plate and serve.
 
 
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Chinese Broccoli 12
Oyster Sauce 2 tablespoons
Garlic 3 cloves
Sugar 1/2 teaspoons
Cooking Oil 2 teaspoons
 
    Bring 1/2 pot of water to a boil; add a dash of salt. Place the Chinese broccoli in the water and cook for 2 minutes. Remove and drain. place on a serving platter and sprinkle with oyster sauce and 1 tablespoons corn oil. Remove and serve. 
     
     
 
 
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Bok Choy 1  lbs
Straw Mushrooms 1 can
Enoki Mushrooms 1/2 can
Green Onion 2-3
Cooking Wine 1 tablespoon
Oyster Sauce 1 tablespoon 
Salt 1/2 teaspoon
Sesame Oil 1/2 tablespoons
Water 1 tablespoon
Pepper slightly
Cornstarch 3/2 tablespoon
 
  1. Remove only limp leaves from the bok choy. Cut the stalk of bok choy lengthwise into 4 pieces; if very thick cut into 6 pieces. Rinse to clean then blanch in boiling water; remove and plunge in cold water. Set aside for later use.
  2. Heat the wok then add 3 tablespoon oil. Stir fry the green onions until fragrant. add all mushrooms; stir briefly then add cooking wine, salt, oyster sauce, sesame oil and pepper. Cook over high heat until boiling; add bok choy and cook for 3 minutes. Add cornstarch (mix with 1 tablespoon water) to thicken; stir. Transfer to a serving plate and serve.

  3.  
 
 
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Small Bok Choy 24
Baby Corn 1 can 
Tomato 3
Straw Mushroom 1 can
Chicken Broth 4 cups
Salt  1 1/2 tablespoons
Cornstarch 2 teaspoons
Water 1 tablespoons
 
  1. Remove any wilted leaves from the bok choy. Cut the tomatoes into quarters. Put the bok choy into the boiling chicken broth until soft. Cook baby corn, straw mushroom and tomato into the chicken broth separately. 
  2. Place bok choy, baby corn, straw mushroom and tomato on a plate. (see picture)
  3. Bring the remaining 1/3 chicken broth to boil, add cornstarch (mix with water) to thicken; stir and pour over the vegetables. Serve.
 
 
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Nappa Cabbage 2 1/2 lb.
Salt 1 1/2 teaspoons 
Sugar 1 teaspoon
Chicken broth 2 cup
Butter 5 tablespoons
Brown Onion (Chopped) 1 teaspoon
Flour 5 tablespoons
Evaporated Milk 1/2  cup
 
  1. Rinse the cabbage and cut it into quarters; cook in boiling water until soft. Remove and drain.
  2. Heat the wok then add 4 tablespoons oil. Stir fry the sliced pork; add the cabbage and salt, sugar, chicken broth. Cook for 5 minutes; remove and drain (retain the liquid). Liquid will be used in ingredients later. Place the cabbage in a casserole dish. Preheat oven to 450F.
  3. Heat the wok then add the butter. Stir fry the onion until soft; add flour and stir until fragrant. Add retained cabbage liquid, evaporated milk and stir to make a sauce; pour the sauce over the cabbage. Place the casserole in the oven. Bake casserole for 15 minutes, or until the top is golden brown; remove and serve.
 
 
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Cauliflower 1 1/2 lb.
Chicken Broth 2 cups
Salt 1 teaspoon
Cooking Wine 1 teaspoon
Evaporated Milk 1/4 cup
Water 1 1/2 tablespoons
Cornstarch 1 tablespoon
 
  1. Rinse and drain cauliflower, separate floweriest into bite size pieces. Blanch them in boiling water; remove and drain.
  2. Place chicken broth, salt and wine in a pot and bring to a boil; add cauliflower and cooking for 8 mins, or until the stock is reduced to half. Add milk and mixture of cornstarch and water to thicken; stir. pour the butter over the cauliflower transfer the cauliflower to a serving plate.
 
 
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Gherkin Cucumbers 1 1/3 lbs.
Salt 1/2 tablespoon
Shredded Ginger Root 3 tablespoons
Shredded hot Red Pepper
Garlic (finely chopped) 1 tablespoon
Sesame Oil 3 tablespoon
Peppercorns 1 teaspoon
Vinegar 2 tablespoon
Sugar 2 tablespoon
 
  1. Cut off the ends of the cucumbers. Lengthwise, cut each cucumber into 4 or 6 pieces; cut each piece into 2-inch lengths. Place the pieces of cucumber in a bowl and mix them with salt and garlic; let stand for 30 mins. Place the cucumbers in a colander and rinse them with cold water. Squeeze the pieces of cucumber to remove excess water; transfer to a bowl and add ginger, hot red pepper.
  2. Heat the wok then add 3 tablespoons sesame oil. Turn the heat to low and stir fry the dried hot red pepper until fragrant. Add the peppercorns; stir to mix then pour over the cucumbers. Add salt, vinegar, sugar and toss; refrigerate for 6 hours; serve.
 
 
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