The Joy Of Cooking in Wendy's Kitchen

  Ingredients 0.5 8 oz package of egg tofu 0.13 lb ground pork 0.75 fresh shittake mushrooms, sliced and soaked in hot water. (Retain the soaking water in a small bowl.) 1 tablespoon ginger, minced 1 clove garlic, minced 1/2 cup chicken broth 1/2 tablespoon cornstarch, mixed with 2 tablespoons cold water (cornstarch slurry) Sauce ingredients 1/2 tablespoon light soy sauce 0.13 teaspoon dark soy sauce 1/2 tablespoon Shaoxing wine 0.25 teaspoon sugar Instructions Heat a wok or skillet over medium heat. Add a tablespoon of cooking oil. Add the sliced mushrooms and ginger. Stir fry it untill the mushrooms turn slightly golden brown.  Add the garlic and stir fry it untill it begins to change colour. Turn the heat up to high and add the ground pork. Use a spatula to break it up to small pieces while stirring it.  Once the pork is browned, add the sauce ingredients and toss it for about 30 seconds to coat the pork. This will help to bring out the flavours of the sauce.  Add...

  Ingredients Beef, thinly sliced into cubes 0.25 tablespoon + 1 teaspoon vegetable oil (divided use) 1/2 cup broccoli florets 0.5 teaspoon minced fresh ginger 0.25 teaspoon minced garlic 0.06 cup oyster sauce 0.06 cup beef broth or water 0.25 teaspoon sugar 1/2 teaspoon toasted sesame oil 0.25 teaspoon light soy sauce 0.25 teaspoon cornstarch salt and pepper to taste Instructions Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli florets and cook it for approximately 4 minutes or untill tender.  Add the ginger and garlic to the wok and cook for 30 seconds more.  Remove the broccoli from the wok, place it on a plate and cover.  Wipe the wok clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil. Season the beef cubes with salt and pepper and add them to the wok in a single layer. Cook it for 3-4 minutes on each side untill browned and cooked through.  Add the broccoli mixture back to the pan and cook ...

  Ingredients 1 pound pork belly, cut into cubes 1 tablespoon corn starch 1 clove garlic, grated 1 tablespoon dry wine 58 ml light soy sauce, divided salt and pepper to taste 1 tablespoon olive oil 1 tablespoon fresh ginger, grated 1 in asparagus, sliced 1" thick 2 tablespoons rice wine 1 tablespoon chilli powder  1 tablespoon sesame oil 25 grams scallions, diced toasted sesame seeds (for garnish) Instructions In a medium bowl, whisk together corn starch, garlic, dry wine and 2 tablespoons of the light soy sauce.  Add the pork cubes with a pinch of salt and pepper to taste. Toss it well and set aside to marinate for about 15 minutes or longer in the fridge.)  Once the pork has marinated, heat a wok or a large saute pan over medium-high heat and drizzle it with olive oil. Add ginger and chilli powder. Heat it for 30 seconds to release flavors.  Toss in asparagus and saute it for 2-3 minutes. Remove it from the pan.  Add in the pork belly cubes and all of the...

  Ingredients 175g-230g asparagus 3 tablespoons cooking oil 2.5cm ginger, peeled and sliced thinly 9-12 medium-sized shrimps, peeled and deveined some sliced carrots Preparation of sauce 1.5 tablespoon oyster sauce 1,5 tablespoon sugar 0.75 tablespoon cornstarch 12 tablespoons water 1.5 teaspoon Shaoxing wine 0.38 teaspoon sesame oil Instructions Cut 1 inch (2.5cm) off the bottom stems of the asparagus. You may peel the skin off the stems with a peeler. Rinse the asparagus under water and drain well. Mix the sauce ingredients and set aside. Heat a wok and add cooking oil untill hot. Add ginger and stir-fry it untill light brown and aromatic. Add shrimps and carrots. Stir it quickly untill the shrimps are half-cooked.  Add the asparagus to the wok and stir quickly. Pour the sauce mixture into the wok and continue to stir-fry untill it thickens. At this point, the asparagus should be nicely cooked.  Dish out and serve it immediately with steamed white rice. 

  Main Ingredients 6 oz scallops 7.5 oz asparagus 0.75oz carrot, sliced into circles 0.19 oz ginger, sliced 1.5 clove, minced 1.5 oz onion, cut into triangular, bite-sized chunks 1/5 tablespoon vegetable oil Blanching 0.75 cup boiling water 0.75 teaspoon salt 0.75 teaspoon vegetable oil Sauce 0.75 tablespoon oyster sauce 0.75 teaspoon chicken bouillon powder 1.5 teaspoon cornstarch 0.38 teaspoon salt 0.38 teaspoon sugar 3 tablespoons water Miscellaneous ingredients 1 tablespoon cooking wine 1 teaspoon sesame oil 1 teaspoon vegetable oil Instructions Place the scallops into a bow. Add cooking wine to remove the fishiness. Add hot water to it and let them soak. Soak the asparagus in cold water to clean them. Set it aside. Remove the asparagus from the water. Cut off the tough, fibrous ends. Cut the asparagus into bite-sized pieces at a 45-degree angle. Remove the scallops from the bowl of water. Gently squeeze out excess water from the scallops. Place them on a paper towl to dry. Set...

  Ingredients 850 grams chicken wings, cut into smaller sections 454 grams potatoes, peeled and chopped into bite-sized chunks 85 grams carrot, peeled and cut into smaller chunks 1 red or yellow onion. Cut 3/4 of it into large/medium-sized chunks. Cut the rest into thin strips. 1 stalk green onion (just the green part), cut into thin pieces 7.1 gram ginger, cut into smaller pieces 3 cloves garlic, cut into thin slices 2 tablespoons cooking oil 3 cups of boiling water 4 tablespoons coconut milk Chicken soaking solution 4 cups cold water 1 tablespoon salt 1 tablespoon cooking oil Chicken marinade 1/2 teaspoon curry powder 1 teaspoon chicken powder 1 tablespoon oyster sauce 1 teaspoon salt 1/2 tablespoon cooking wine 1 tablespoon cornstarch Cornstarch slurry 1 teaspoon cornstarch 1 tablespoon water Seasoning 2 teaspoons cooking wine 1 teaspoon salt 2 teaspoons sugar 1 tablespoon curry powder 1 teaspoon chicken powder 1 teaspoon sesame oil Instructions Remove the chicken wings / drumst...