It is all about COOKING!

Ingredients 0.25 pound broccoli 0.25 teaspoon dark soy sauce 0.5 tablespoon soy sauce 0.38 teaspoons rice wine vinegar 0.5 teaspoon sugar 0.19 cup hot chicken stock 0.13 teaspoon sesame oil 0.03 teaspoon ground white pepper 0.5 tablespoon vegetable oil 1 tablespoon minced garlic 0.25 tablespoon Shaoxing wine 0.38 tablespoon cornstarch (mixed with 1 1/2 water) Instructions Wash the broccoli thoroughly and set it aside.  Mix the soy sauces, rice wine vinegar. sugar, stock, sesame oil and ground white pepper. Set it aside.  Add the vegetable oil, garlic and broccoli. Quickly stir it so that the garlic doesn't burn.  Stir fry for 15 seconds. Add the Shaoxing rice wine around the perimeter of the wok.  Give everything a quick stir and add in the sauce mixture.  Let the sauce come to a boil. Mix the cornstarch and water together to make a slurry.  Let the sauce and thicken untill it coats the back of a spoon. Serve the dish.   

  Ingredients 1/2 cup frozen mixed peas & carrots 1 tablespoon vegetable oil 1 clove garlic, minced 1 large egg 1 cup leftover cooked white rice 1 tablespoon soy sauce 1 teaspoon sesame oil Instructions Place the frozen mixed peas & carrots in a small saucepan and cover it with water. Bring it to a low boil and cook it for 3 to 5 minutes. Drain it in a colander.  Heat a wok over high heat. Pour in vegetable oil. Then stir in the mixed peas & carrots. Add garlic and cook it for 30 seconds.  Add egg and stir it quickly to scramble it together with the vegetables.  Stir in cooked rice. Add soy sauce and toss in the rice to coat.  Drizzle with sesame oil and toss again.  Serve the dish. 

Ingredients 1/2 head broccoli, cut into small florets  1/2 cabbage 2 cloves garlic, crushed 2 tablespoons olive oil salt & pepper 2 tablespoons boiling hot water Instructions Shred the cabbage into thin strips. Cut the broccoli into small florets so that it will cook faster this way.  In a saucepan of boiling water, blanch the florets and cabbage for about 5 minutes and then strain it under cold running water.  Meanwhile, add the olive oil to a pan with the crushed garlic, cabbage and broccoli. Stir the ingredients in the pan so that everything is coated with the garlic.  Season it with salt and pepper.  Add 2 tablespoons of boiling water.  Reduce heat to low. Cover it with the pan lid and allow it to cook through untill tender, approximately 5 minutes.  Serve it immediately.  

  Ingredients Soft silken Tofu or any fresh tofu, cut into 3 mm or 1/10in slices  1 egg 1/2 teaspoon salt 1 tablespoon vegetable oil 1/2 spring onion, finely sliced 1 tablespoon light soy sauce 1 teaspoon caster sugar Instructions Carefully lay the tofu in a stepped circle around the inside of a round baking dish to allow each piece to overlap with the next.  Combine the egg, salt and 4 tablespoons of water in the mixing bowl and mix together gently. taking care to create as few bubbles as possible. Once it is smooth, add the oil to the mixture and stir it gently. Pour it carefully into the dish, covering the tofu completely.  Put the sliced spring onion in a bowl of ice cold water. It will help to give it a crunchy texture. Set it aside.  Fill a saucepan with boiling water, at least on 1/3 to halfway up the sides. Put the dish of egg and tofu carefully into a steamer basket and cover it with the lid. Place the steamer basket directly on top of the saucepan. Steam it on a medium-low he

Ingredients 1 egg, beaten 1/2 teaspoon light soy sauce 2 dashes white pepper powder (to taste) 1 tablespoon cooking oil 2 cloves garlic, minced 150 grams french beans, ends trimmed and cut diagonally to 1-2 cm 1/8 teaspoon salt, (to taste) Instructions Season beaten egg with light soy sauce and white pepper. Mix well and set it aside.  Heat oil in wok and stir fry garlic untill fragrant.  Add sliced beans and salt. Stir fry it untill the beans are almost cooked, for about 2 minutes.  Pour the egg mixture over the beans.  Cut the egg to smaller bits with a spatula as you stir-fry it, untill it is set.  Ready to be served on the table.