The Joy Of Cooking in Wendy's Kitchen

  Ingredients 8 ounces sablefish (black cod) or you can substitute it with salmon 1 teaspoon salt, pepper 2 tablespoons olive oil 2 tablespoons butter, divided 1 lemon, juiced 1 tablespoon honey 1 teaspoon sweet paprika powder Instructions Pat sablefish dry. Sprinkle the fillets on both sides with salt and pepper. Allow them to rest in room temperature for 15 minutes.  Add olive oil and half the butter to a heavy pan or skillet. Melt butter over medium heat.  Place the fillets skin-side down in the pan and cook them for about 4 minutes. It depends on the thickness of the fillets.  As the sablefish cooks, the flesh will begin to turn opaque from the bottom up. When the fish is cooked halfway, you can flip it over.  Use a thin metal spatula to test the fish. If it doesn't stick to the pan, it is ready to flip. Cook each fillet for about 4 minutes untill done.  Transfer the fillets to a serving plate, leaving the excess butter in the pan. Cover the fish to kee...

  Ingredients 1 lb Wagyu beef, thinly sliced  2 tablespoons light soy sauce 1 tablespoon oyster sauce 1 tablespoon sesame oil 2 cloves garlic, minced 1-inch piece ginger, chopped or grated 2 cups of mixed vegetables, depending on your desired preference. 2 tablespoons vegetable oil salt and pepper to taste instructions Mix the soy sauce, oyster sauce, sesame oil, garlic and ginger in a small bowl. Set it aside. Heat up the wok on medium-high. Place the sliced Wagyu beef on it. Cook it untill it turns a little brown on all sides for about 2 to 3 minutes.  Move the beef to one side of the wok. Add all the vegetables. I used broccoli & cauliflower. Cook them well, but they have to be crunchy which takes about 4 to 6 minutes. Once the veggies are cooked, pour in the sauce over them and the cooked beef. Give it a good stir so that they are coated well together. Allow it to cook for a little while longer for about 5 minutes.  Sprinkle some salt and pepper over the wok....

  Ingredients 1 1/2 tablespoons vegetable / canola oil 3 thin slices ginger 3 cloves, minced garlic 1.5 link Chinese sausage, sliced diagonally 1 medium onion, diced 6 ounces snow peas 1 tablespoon Shaoxing wine 1 teaspoon ground white pepper 1/2 teaspoon sesame oil 1/2 teaspoon salt Instructions Heat 2 tablespoons oil in a wok over medium-high heat. Cook the ginger slices for 20 seconds. Add the garlic and Chinese sausage.  Increase the heat to medium. Cook the sausage for a minute or two untill the fat of it turns translucent.  Add the onions and snow peas. Mix everything well.  Add the Shaoxing wine, white pepper, sesame oil and salt.Stir fry everything for 1 to 2 minutes. Add 1 tablespoon of water if it is too dry.  The dish is ready, with the snow peas looking brightly green and onions cooked. But it still have a little bit of crunch. 

  Ingredients 6 cups Napa Cabbage (about 1/2 a head) 2 tablespoons fried garlic 3 tablespoons cooking oil Stir Fry Seasoning: 2 tablespoons fried garlic 1/2 teaspoon light soy sauce 1/2 teaspoon chicken boullion Scrambled Egg 3 eggs 1/4 teaspoon chicken boullion a splash of light soy sauce Instructions Wash and cut Napa cabbage into bite-sized pieces. In a small bowl, scramble 3 eggs, add 1/4 teaspoon of chicken boullion and a splash of light sauce. Mix it all together and set it aside.    In a large wok, add 3 tablespoons cooking oil on high-heat. Once it gets hot, add in the 2 tablespoons of fried garlic. Stir fry it untill it becomes fragrant for about 30 seconds.  Lower the heat to medium. Add in the scrambled eggs. Stir Fry it untill they soften about 1 to 2 minutes.  Turn the heat to high. Add in the Napa cabbage.  Add 1/2 teaspoon of light soy sauce, 1/2 teaspoon chicken boullion and 2 tablespoons of fried garlic. Stir everything together and allow i...

  Ingredients 2 large eggs 1 teaspoon milk Extra Olive oil or butter Salt and freshly ground black pepper Chopped chives or spring onion Instructions Crack the eggs into a medium bowl and add in the milk. Whisk it untill it becomes smooth and combined, with no streaks of egg white remaining in the bowl.  Coat the non-stick skillet with olive oil. Bring it to medium heat.  Pour in the eggs and let them cook for a few seconds without stirring it.  Pull a rubber spatula across the bottom of the pan to form large, soft curls of scrambled eggs. Continue cooking it over medium-low heat, folding and stirring the eggs every few seconds.  Scrape the spatula along the bottom and sides of the skillet often to form more curds, preventing any part of the eggs from drying out.  Remove it from the heat when the eggs are mostly set, but with a little liquid egg remains. Season to taste with salt and pepper. Garnish it with chopped fresh chives or spring onion (as desired)....

  Ingredients 4 slices bacon 1 pound snow peas, rinsed, trim the ends off and remove the side strings. 1 packet white shimenji mushrooms, trim off the roots 2 tablespoons minced garlic For seasoning: 1/8 teaspoon salt 1/2 tablespoon light soy sauce a dash of ground black pepper Instructions Lay the bacon slices on a chopping board. Cut them into 1 inch pieces. Turn the heat to medium-low heat and cook it for 4 to 5 minutes on each side untill it turns crispy and browned. Drain away the oil. Place them on some paper towels. Chop them and set it aside.  Bring a medium pot of water to a boil under high heat. Cook the snow peas for 1 to 2 minutes. Drain it well and set it aside.  In a large skillet or wok, drizzle with a touch of oil. Stir in half of the minced garlic. Saute it for 1-2 minutes under medium-low heat. Brown it untill it becomes crispy and set it aside.  Add 2 tablespoons of oil into the wok. Stir in the rest of the minced garlic. Stir fry it for about 30 s...