The Joy Of Cooking in Wendy's Kitchen

  Ingredients 2 tablespoons oil 1 roll egg tofu, sliced 1 tablespoon ginger, minced 1/2 onion / shallots, chopped 4 shiitake mushrooms, sliced 1 pack enoki mushrooms or more shiitake mushrooms 2 cloves garlic, minced 1 tablespoon cornstarch 1/2 cup water 1 tablespoon light soy sauce 1/4 teaspoon fish sauce 1/2 tablespoon oyster sauce 1 green onion, sliced Instructions In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat. Add the egg tofu in a single layer and pan fry it on both sides untill golden brown for about 5 to 10 minutes.  Move the egg tofu to a plate. Heat the remaining oil in the pan over medium-heat. Add the ginger and onion/shallots to the skillet and cook. Stir it occasionally untill the onion/shallots is translucent about 5-10 minutes.  Add the shiitakes to the pan. Break up the enoki mushrooms into rough chunks with your hands. Add them to the pan as well. followed by the garlic. Cook it for 5 minutes or untill the mushrooms look browne...

  Ingredients 1/3 water or chicken stock 1 tablespoon Shaoxing wine 2 teaspoons vegetarian oyster sauce 1/4 teaspoon salt 1/4 teaspoon sugar 1/4 teaspoon sesame oil 1 pinch white pepper 2 tablespoons vegetable oil 1 pound asparagus (ends trimmed and peeled, cut at a sharp angle into 2-inch/3cm lengths) 3 cloves garlic, minced  1 teaspoon cornstarch (mixed into a slurry with 1 tablespoon of water) 1.5 pounds salmon, cut into 4 fillets 2 slices lemon 1 tablespoon parsley flakes 1 tablespoon olive oil Instructions Dry the 4 fillets, season them with salt and pepper. Heat 1 tablespoon olive oil. Place the skin-side down in a hot oiled skillet over medium-high heat, pressing gently for for 10 seconds. Cook undisturbed for 5-6 minutes untill the skin releases, then flip over and cook for 1-2 minutes.  Arrange the cooked fillets in the middle of a plate. In a liquid measuring cup, combine the water/stock, Shaoxing wine, oyster sauce, salt, sugar, sesame oil and white pepper. In ...

  Ingredients 1 kg / 2 pound pork ones (I used big ones.) 500grams / 1 pound white radish), cut into 4 cm/1.5 inch pieces 3 corn, cut into 4 cm/1.5 inch pieces 1-2 carrots, cut into 4 cm/1.5 inch pieces 4 dried shiitake mushrooms, thinly sliced  1 thumb-sized ginger, thinly sliced 2 tablespoons shaoxing wine (I used 2 sachets of Japanese dashi as substitute) 1/2 tablespoon salt (I used none of it) Instructions In a large pot with a lid, add pork bones and enough cold water to cover the bones. Bring the pot up to a boil over high heat, which will take about 10 minutes. Note there will be plenty of impurities/scum floating to the top. Discard the water, rinse the pork bones under running water and wash the pot as well. Return the pork bones into the pot with 3 litres of water. Add ginger slices. Bring it up to a boil over high-heat. Reduce it to the lowest heat possible to a simmer.  Place the lid on the pot and allow it to simmer for 2 hours or longer. The longer the proce...

Ingredients 1.5 to 2 cups broccoli florets 1 cup sweet corn kernels (fresh or frozen) 1 onion (chopped), 1-2 cloves garlic (minced) 3-4 cups vegetable stock/water, 1/2 cup milk or cream (optional) 1-2 tablespoons butter or olive oil salt and pepper to taste,1/2 teaspoon dried parsley or thyme 1 tablespoon cornflour with 2 tablespoons of water Instructions Melt butter in a large pot over medium-heat. Add chopped onions and garlic. Saute them untill soft and fragrant for 2-3 minutes.  Add the broccoli florets and the sweet corn kernels to the pot. Stir for 1-2 minutes.  Pour in the vegetable stock/water and bring it to a boil.  Reduce heat, cover and let it simmer for 10-15 minutes untill the vegetables are very tender.  Use an immersion blender to puree the soup directly in the pot untill you reach your desired consistency (smooth or slightly chunky)  If you are using corn flour, stir it in thereafter to thicken the soup. Add milk or cream for extra thickness....