The Joy Of Cooking in Wendy's Kitchen

  Ingredients 3/4 tablespoon olive oil 1/8 cup onions, thinly sliced 2 cups cabbage, cut into 1/4 inch strips 1 1/4 tomatoes, peeled, seeded and chopped coarsely 1/2 tablespoon apple cider vinegar 1/2 teaspoon salt 1/2 tablespoon sugar Ground black pepper, to taste Instructions Heat olive oil in a 10 to 12 inch skillet. Add onion and cook it over medium heat. Stir it constantly for 2 to 3 minutes.  When the onions are transparent and not brown, stir in the cabbage , tomatoes. cider vinegar, salt and a few pinches of pepper.  Let it simmer, stirring it frequently for 20 minutes or untill the cabbage is tender.  Stir in the sugar and cook another 1 to 2 minutes longer.  Serve the food in a heated bowl or plate. 

Ingredients 1/2 bunch of Chye Sim about 200 grams 200grams Enoki 1 tablespoon sesame oil 1 clove garlic, finely chopped 1 small ginger, cut into thin strips or grated 1 pinch salt 1 tablespoon light soy sauce 1 tablespoon Mirin or 1 teaspoon sugar Instructions Wash Chye Sim very well, cut into 5 cm long pieces. Separate the hard stem parts and green leafy parts.  Cut off the bottom of Enoki. Clean them and cut it into half Tear them into smaller clusters.  Prepare garlic and ginger. Heat sesame oil in a frying pan. Cook the hard parts of Chye Sim over high heat for a few minutes.  Add garlic and ginger. Stir it well. Add the leafy parts of Chye Sim.  Add salt, enoki, light soy sauce and mirin together  Stir it untill the Enoki becomes soft.  Taste it. Add extra salt if required. Serve  it. 

  Ingredients 2 large eggs 1/2 cup broccoli florets 1/2 tablespoon vegetable oil 1/2 teaspoon teaspoon of salt and pepper (to taste) 1/2 tablespoon ketchup (to taste) 1 tablespoon whipping cream Instructions Heat oil over medium-heat in a frying pan. Beat the eggs in a small bowl. Add the broccoli to the frying pan. Cover it for 2 to 3 minutes.  Stir it occasionally.  Pour eggs over broccoli. Add salt & pepper to taste and cook it untill the eggs are fluffy and cooked through, stirring it occasionally.  You can add whipping cream if you like. Serve the dish with ketchup. S

Ingredients 2 sticks Chinese sausage 150 grams celery 1/2 yellow bell pepper 2 cloves minced garlic 1/2 tablespoon sugar 1/2 tablespoon oyster sauce 1/2 teaspoon light soy sauce 1/2 teaspoon fish sauce a little water Cooking oil Instructions Finely chop 1/2 yellow bell pepper & 2 garlic cloves Cut the Chinese sausage and celery diagonally. Add 1 tablespoon cooking oil. Add minced garlic and yellow bell pepper. Stir it untill fragrant.  Add the sliced sausage and stir-fry it.  Add 1/2 tablespoon sugar, 1/2 teaspoon light soy sauce, 1/2 teaspoon fish sauce and 1/2 tablespoon oyster sauce together into the pan. Stir fry it altogether in the pan. Add the sliced celery and stir fry it.  Add a little water to season it if the sausage is salty.  Stir it before completing the dish. Serve!   

Ingredients 1 tablespoon vegetable oil 3 slices ginger 3-4 cloves garlic, peeled and finely chopped 30 grams fermented beancurd 100 grams napa cabbage, cut into smaller pieces  1/2 carrots, peeled and sliced 50 grams beancurd sticks 15 gingko nuts 3 dried mushrooms, quartered 15 dried lily buds 10-20grams cellophane noodles  4 pieces dried black fungus  Sauce   2 tablespoons vegetarian oyster-flavoured sauce 1 tablespoon sesame oil 2/3 cup water Instructions Soak Chinese mushrooms, black fungus and lily buds in individual bowls of hot water. When they have softened, drain away the water.  Remove the mushroom stems, squeeze out excess water, cut it into half followed by quartering it.  Remove the underside of the fungus. Then cut the rest of the fungus into smaller pieces. As for the lily buds, tie each bud in a knot (to prevent fraying).  Soak beancurd sticks and tang hoon in individual bowls of water till they soften. Heat oil in wok. Stir fry chopped...