The Joy Of Cooking in Wendy's Kitchen

  Ingredients 1/2 cabbage 1/2 broccoli head 1/2 shredded carrots 2 garlic cloves (pressed or minced) 1 tablespoon olive oil (for stir-frying) 1 teaspoon sesame oil (for flavoring) salt to taste black pepper Instructions Heat up water in a large pot, filled about 2/3 of the way. Add a few drops of oil to it. This will allow the vegetables to retain its colours.  Rinse the cabbage and cut it into 1-inch pieces. Shred the carrots. Rinse the broccoli and cut it into bit-sized florets. Set them aside.  Once the water boils, drop the vegetables into the wok. Stir it and turn up the heatand bring it to a boil. Let the vegetables blanch for 3 minutes. Transfer them to a colander and drain it.  Heat up the wok or skillet with 1 tablespoon olive oil over medium-high heat. Add minced garlic and saute it for 20 seconds to release the aroma.  Add the vegetables and fry it. Stir it constanly for about 3 minutes.  Season it with salt and pepper to taste. Add sesame oil an...

Ingredients 2 tablespoons extra-virgin olive oil 2 shallots, coarsely chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 1/4 cups frozen corn, thawed 3 cups low-sodium chicken broth or 1 sachet Japanese Dashi enoki mushrooms / shiitake mushrooms (optional) 1/4 cup fresh basil leaves, chopped Instructions In a saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook and stir it occasionally untill soft about 3 minutes.  Place the cooked shallots, corn and chicken broth in a blender. Blend it untill smooth.  Pour the corn mixture back into the saucepan. Bring it to a simmer over medium heat. Cook it for 5 minutes, stirring it occasionally.  Remove the saucepan from the heat. Stir in the tomatoes and basil.  Stir the tomatoes and basil occasionally untill thoroughly cooked.  Ladle the soup into serving bowls.