The Joy Of Cooking in Wendy's Kitchen

  Ingredients 2 tablespoons extra olive oil and more serving 1 medium yellow onion, chopped 1/2 teaspoon sea salt Freshly ground black pepper 1 pound white button mushrooms, stemmed and sliced shittake mushrooms, stemmed and sliced 2 garlic gloves, grated 1/4 cup dry white wine 3 cups vegetable broth 1 tablespoon tamari / light soy sauce 1 tablespoon fresh thyme / basil leaves, plus more for garnish 1/2 cup whipping cream / heavy cream, optional plus more for serving Chopped parsley for garnish Instructions Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt and several grinds of pepper and cook it for 2 minutes or untill softened slightly. Add half the mushrooms and cook, stirring it occasionally for 5 minutes or untill softened. Add the remaining mushrooms and cook for another 5 minutes.  Stir in the garlic, followed by the wine, broth, tamari and thyme. Cover and simmer it for 15 minutes.  Allow the soup to cool slightly, then transfer tw...

  Ingredients 200 grams broccoli 10-12 large scallops 4-5 slices ginger 1/2 spring onion 1 1/2 tablespoon wolfberries (dried) Condiments 2 tablespoons vegetable oil 1/4 teaspoon sodium bicarbonate (To blanch broccoli) 3/4 teaspoon salt Condiments for brown sauce slurry 1/2 tablespoon oyster sauce 1/2 teaspoon salt 1 teaspoon light soy sauce 2 teaspoon corn starch 50 ml water Instructions Preparation method Cut the broccoli into bite-size pieces Cut the ginger into thin slices Wash the spring onion and cut it into 4-5 segments. Rinse the wolfberries, drain and set it aside. Mix all the ingredients for the brown sauce slurry and set aside. Cooking Method In a pot, blanch the scallops in boiling water for about 5 minutes. When it is done, drain and pat them dry. Add 1.5 litres of boiling water, 1/2 teaspoon salt, 1/2 tablespoon of oil and sodium biocarbonate into the wok.  Blanch the broccoli stems for 2 minutes, followed by the florets for a further 4 minutes. Remove the broccol...

  Ingredients 0.5 8 oz package of egg tofu 0.13 lb ground pork 0.75 fresh shittake mushrooms, sliced and soaked in hot water. (Retain the soaking water in a small bowl.) 1 tablespoon ginger, minced 1 clove garlic, minced 1/2 cup chicken broth 1/2 tablespoon cornstarch, mixed with 2 tablespoons cold water (cornstarch slurry) Sauce ingredients 1/2 tablespoon light soy sauce 0.13 teaspoon dark soy sauce 1/2 tablespoon Shaoxing wine 0.25 teaspoon sugar Instructions Heat a wok or skillet over medium heat. Add a tablespoon of cooking oil. Add the sliced mushrooms and ginger. Stir fry it untill the mushrooms turn slightly golden brown.  Add the garlic and stir fry it untill it begins to change colour. Turn the heat up to high and add the ground pork. Use a spatula to break it up to small pieces while stirring it.  Once the pork is browned, add the sauce ingredients and toss it for about 30 seconds to coat the pork. This will help to bring out the flavours of the sauce.  Add...