The Joy Of Cooking in Wendy's Kitchen

Ingredients 3 spring onion 4.5 garlic cloves 300 grams firm tofu (tau kwa) 3 handfuls bean sprouts 1 1/2 tablespoon Chinese cooking wine 1 1/2 tablespoon vegetarian oyster sauce pinch of salt Instructions Peel the bean shells and tails of the bean sprouts. Leave only the heathens on. Slice the spring onions diagonally. Separate the whites from the greens. Cut the tofu into thin rectangular slices. Pan fry the tofu over medium heat with a little oil untill it turns golden on both sides.  Dice the garlic. Heat 1/2 tablespoon of oil over medium heat and fry it.  Add the beansprouts and toss it for about one minute.  Add the spring onion and a pinch of salt.  Add the Chinese cooking wine and toss it together with bean sprouts.  Add the tofu back together with the vegetarian oyster sauce. Toss them together. When the bean sprouts are all soft, add the spring onion greens and toss for another minute.  Serve it hot with rice or porridge. 

  Ingredients 2 chicken fillets 1/2 cup all-purpose flour 1/4 cup grated Parmesan cheese 2 tablespoons olive oil 1 tablespoons unsalted butter 3 garlic cloves, minced 1 cup chicken broth 1/4 up fresh lemon juice 1 teaspoon lemon zest salt & pepper to taste Fresh parsley, chopped (for garnish) Instructions In a shallow dish, mix the flour, parmesan cheese, salt and black pepper. Dredge the chicken fillets in the mixture, coating both sides.  Heat olive oil and butter in a large skillet over medium heat.  Cook the chicken fillets for 3 to 4 minutes on each side untill golden brown and fully cooked. Remove and set aside.  In the same skillet, add minced garlic and saute it for 1 minute untill fragrant.  Pour in the chicken broth, lemon juice and lemon zest. Stir and let it simmer for 3-4 minutes untill slightly reduced.  Return the chicken fillets to the skillet and spoon the sauce over them.  Cook for an additional 2 minutes. Transfer it to a serving...

  Ingredients 250 grams boneless skinless chicken breasts, cut into 1 inch cubes 2 tablespoons oil 2 cloves garlic, minced 1 inch ginger, cut into 6 slices 3 rehydrated dried shiitake mushrooms, thinly sliced 1 to 2 Chinese sausages, thinly sliced diagonally 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon ground white/ black pepper 1 1/2 cups rice, washed and drained enough water to cook rice 1 teaspoon sesame oil 2 scallion, thinly sliced diagonally Marinating sauce 1 tablespoon oyster sauce 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 1/2 teaspoon ginger powder Instructions Marinate chicken breast with the amrinating sauce. Set aisde for 15 minutes.  Heat oil in a frying pan. Saute garlic & ginger untill fragrant for about 2-3 minutes.  Add shiitake mushrooms, Chinese sausages and chicken cubes along with the marinated sauce.  Season it with salt, sugar and ground pepper. Cook untill the chicken is no longer pink.  Add the rice into the rice ...

  Ingredients 1/4 head napa cabbage (454grams) 3 shiitake mushrooms 1/2 medium onion 3 slices smoked bacon,(substituted it with shrimps & tofu) 1 tablespoon cooking oil 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 teaspoons light soy sauce Instructions Cut the napa cabbage crosswise into pieces, 2 inches long Cut off and sicard the stems of the shittake mushrooms. Cut 3 slices smoked bacon into strips 1/2 inch Heat 1 tablespoon oil on a frying pan or wok on medium-high heat. Add the shrimps & silken tofu. Cook it untill the shrimps turn pink and opaque.  Add the cut napa cabbage and sprinkle it with salt.  Add in the sliced shiitake mushrooms. Season the stir fry together with light soy sauce and black peppper.  Tatse and adjust the seasonings as desired.  Serve it hot and enjoy! 

  Ingredients 3/4 pound flank steak (I used diced wagyu beef cubes)  3/4 pound fresh shrimps (peeled & deveined) 1 tablespoon cooking oil  2 scallions, thinly sliced (3/4 cup) For the sauce ingredients: 1/3 cup low sodium light soy sauce 2-3 tablespoons sugar 1 tablespoon minced fresh ginger 1 tablespoon minced fresh garlic 1/2 teaspoon ground black pepper Instructions Pat steak dry using paper towels. Thinly slice it against grain into 1/4 inch thick strips and toss it with corn starch in a large bowl untill well-coated. Set it aside. Note: Tossing it into corn starch will help in retaining its moisture when cooking to make it more tender Peel and remove veins from shrimps. Set it aside. Add all the sauce ingredients in a small saucepan. Stir it occasionally to bring it to a boil over medium-low heat for about 5 minutes. Reduce it to low heat to keep the sauce warm. Heat oil in a large wide pan over medium heat for a few minutes. Add sliced beef and cook it untill br...

  Ingredients 1 tablespoon olive oil 1 medium onion 2 cloves garlic, minced 1 medium carrot, finely diced 1 stalk celery 1/4 cup all-purpose flour (for thickening) 1/2 cup fresh tomatoes, chopped 2-3 cups chicken / seafood stock 1/2 cup heavy cream 1/2 pound lump crab meat (or imitation crab meat) 1/2 pound shrimp (peeled, deveined and chopped into bite-sized pieces) 1 teaspoon paprika powder 1 teaspoon Old Bay seasoning salt and pepper 2 tablespoons fresh parsley 1/4 cup dry white wine Instructions Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot and celery. Cook untill they are softened about 5-7 minutes.  Stir in the minced garlic and cook it for another minute untill fragrant.  Spinkle the flour over the vegetables and stir to combine. Cook it for 1-2 minutes to remove the raw flour taste.  Gradullay whisk in the chicken stock, ensuring there are no lumps remaining.  Add the diced tomatoes and paprika powder, old Bay seasoning ...