The Joy Of Cooking in Wendy's Kitchen

  Ingredients  9-10 pieces shrimps, peeled and deveined 150 grams snow peas, trimmed 150 grams mushrooms, sliced 2 cloves garlic, minced 1 tablespoon light soy sauce 1/2 tablespoon oyster sauce 1 teaspoon sesame oil Salt & pepper to taste 1 tablespoon cooking oil Instructions Heat oil in a wok or large skillet over medium-high heat. Add shrimps and cook them till pink and opaque. Remove it from pan and set it aside.  Add garlic and mushrooms to the wok. Cook them untill they soften.  Add snow peas and cook them for 1-2 minutes untill they are bright green and tender-crisp.  Return the cooked shrimps to the pan. Add light soy sauce, oyster sauce and sesame oil.  Toss to combine, season with salt and pepper taste. Serve it hot over rice. 

  Ingredients 1 tablespoon shallots, finely chopped 1 clove garlic, minced 1 tablespoon butter 1 tablespoon all-purpose flour 1 teaspoon sweet paprika powder plus more for garnishing 70 grams milk 20ml dry white wine 30 grams parsley 6 pieces frozen Hokkaido Half-shell scallops  0.38 cup grated or cheese cut in small squares Instructions In a pot, soften the chopped shallots in the melted butter.  Add the flour and sweet paprika powder into the pot. Cook it for a minute or two and stirring it constantly.  Add the milk, whisk it continuously and bring it to a boil. Cook it on medium low for a couple of minutes and stir it to prevent scorching untill it thickens. Turn th heat to the lowest setting. Add the cheese, parsley and wine.  Stir it occasionally untill it melts. Season it with salt & pepper.  Spread 4 to 6 pieces half-shell scallops on a big platter. Steam it for 15 minutes.  Spoon the filling onto each scallop untill the shell is full. ...

  Ingredients 2 carrots peeled and cut into chunks 2 potatoes peeled and sliced 1 radish, cut into chunks 4-5 sticks celery, cut into chunks 2 packs pork rib chops 2 litres water or fill enough to cover the veggies and pork salt to taste Instructions Start boiling 2 litres of water in a 5 litres' saucepan. Prepare the ingredients. Boil a small pan of water to blanch the pork rib chops for 5 minutes over medium-heat. Drain away the water and rinse them to get rid of any strong garney or unpleasant taste. Once the pan of water is boiling, add in the washed pork rib chop, carrots, potatoes, radish and celery.  Boil it for 1 1/2 to 2 hours on medium heat. Place the lid ajar on top of the saucepan.  When the time is up, add 2 teaspoons of salt to taste and stir it.  Skim off any excess oil or froth on top of the soup.  You can serve it as soup alone or a soup base for your noodles, which can make it extra tasty.

  Ingredients 2 tablespoons vegetable oil 1/2 onion, finely diced 1 lb raw shrimp meat 2 garlic cloves, finely minced 1/2 lb ground beef 2 cups frozen diced carrots, peas & corn 3 cups leftover cooked rice 1/2 cup finely sliced green onions 2 eggs, lightly whisked Sauce 2 tablespoons light soy sauce 2 tablespoons oyster sauce 1 tablespoon Chinese cooking wine 1/2 teaspoon white sugar 1/8 teaspoon white pepper 1 teaspoon sesame oil Instructions Heat oil in a large wok over medium-high heat. Add the eggs and cook it. Stir it gently so that it becomes gently scrambled. Remove it from heat and set it aside.  Season the shrimps with salt and pepper. Add vegetable oil into the same pan and cook the shrimps on each side for 2 minutes or untill they turn pink. Remove from heat and set it aside.  Heat vegetable oil in the same pan over high heat. Add onion and garlic. Cook it for 30 seconds.  Add beef and cook it, breaking it up for 2 minutes untill the meat is no longer ...