Cold Noodles (凉面）

Ingredients:

1 pack/box Spaghetti noodles (Cooked, drained, cooled with cold water. Drizzle olive oil and mix to prevent sticking)

Peanut Sauce: Mix until smooth and pourable.

- 1c. Peanut Butter

- 3/4c- 1c Water

Soy Sauce:

- 1/2c. Soy Sauce

- 1c. Water

- Pinch of sugar

Toppings:

- Ham (sliced into thin strips)

- Scrambled egg (cooked like an omlete, cut into thin strips)

- Bean sprouts (rinsed)

- Cucumber and/or Celery (julienned)

- Carrots (julienned)

1) Place desired amount of noodles in a bowl. Add your toppings, a couple of spoonfuls of each sauce (or more!) and enjoy!

Simple and quick snacks with eggs!

Here are a couple of after-school snacks my Mom made for me growing up!

 

Soy Sauce Fried Egg (酱油蛋）

1) Fry up 1-2 eggs in a frying pan with some oil. 

2) Once cooked on both sides, add a couple squirts of soy sauce on top.

Great over rice!

Steamed Egg with Chicken Broth

1) Scramble 1 eggs in a medium-sized, microwave-safe bowl.

2) Add about 1 cup chicken broth or stock.

3) Place in microwave, covered, for 2 minutes. Let cool for 1 minute in the microwave before handling.

4) Stir if desired. If egg isn't cooked yet in the middle, microwave at 30 second intervals until cooked.

Add green onions, salt, pepper as desired.

Egg Wrap (蛋饼）

1) Cook up a flour tortilla on a frying pan. Place on a plate.

2) Add some oil, crack 1 egg into the pan on medium high heat. Cook until egg whites are done.

3) Place cooked tortilla on top of egg in the pan, flatten out with spatula. Cook until egg is done.

4) Flip it back over, fold in the sides.

Great with Freeze-dried minced pork (肉松）， ham， bacon，or cheese inside。

Simple Rice Porridge (Congee, 粥， 稀飯）

What you need:
- Large Saucepan
- 1 cup uncooked white rice (any kind works)
- 4 cups water
- 1 tsp. ground ginger (or 2 ginger slices)

Topping ideas:
- Freeze-dried minced pork (Pork Sung: See picture below)
- Pickled Radish (See picture below)
- Any pickled veggies (carrots, turnips, onions, red peppers, etc)
- Ground white pepper
- Bean sprouts (cut in halves)
- Spicy sesame oil (Lee Kum Kee brand)
- Regular sesame oil
- Chili sauce
- Sriracha
- Scrambled egg cooked on a frying pan (like an omelet) cut into thin strips
- Green onion (chopped) for garnish

Instructions:
1) Pour in 1 cup of uncooked rice into Saucepan. Rinse it out with water 1-2 times to remove any extra starch on the outside.
2) Add 4 c. water to the saucepan and ginger. Bring to a boil. Watch your pot to ensure it doesn't boil over and stir occasionally, especially scraping the bottom.
3) Reduce heat to medium and lightly boil with the lid cracked open just a smidge for about 15-20 minutes.
4) Add more water if desired. (I usually add anywhere from 1-2 cups of water for a thinner consistency)
5) Add in whatever toppings you desire and enjoy!

*You can use the rice cooker, but it may boil over and cause a big mess! You would have to watch carefully and stir occasionally.

How I like mine:
- 2-3 hearty ladle-fuls of congee
- 8-10 pickled radishes (for a tiny kick of spice)
- 1/4 c. minced pork (love this stuff!)
- pinch of white pepper
NOM!

Pork and Corn 玉米猪肉

Pork and Corn 玉米猪肉

2 Tbsp olive oil
1/2 lb. pork
1 stalk green onion
1/2 tsp cornstarch
1-2 tsp. soy sauce
1 tsp. sesame oil
1 clove garlic (chopped)
2 cans yellow corn (or 1 frozen corn)

1) in a Large bowl, mix pork, green onions, cornstarch, soy sauce and sesame oil.
2) Add oil to Large frying pan, Add garlic and green onions.
3) Add pork and cook until done.
4) Add corn, stir for 5 minutes or until heated. Add salt or soy sauce to taste.

Best served with rice.

Beef Rice Porridge (牛肉粥， 牛肉稀饭， Juk）

Ingredients:
- cooked rice (1 cup uncooked)
- 6 c. + Water
- 3 ginger slices (or powder)
- 1/2 lb. ground beef
- 1/2 tsp. cornstarch
- 1 tsp. sesame oil
- 2 stalks green onion (diced)
- 2 eggs (scrambled)
- soy sauce, oyster sauce and salt to taste

1) Place rice in large pot with 6 cups of water and ginger slices. Bring to boil, then turn down to a simmer until it reaches a porridge consistency. Stir occasionally to prevent burning on the bottom of the pot. (About 15-20 minutes)
2) In a large bowl, add beef, cornstarch, sesame oil, green onion, a splash of soy sauce, and a pinch of salt.
3) Add beef to the rice and bring to boil, stirring occasionally.
4) Add in eggs, stir until cooked.
5) Add in oyster sauce (about 1-2 Tbsp), soy sauce (about 1-2 Tbsp) and salt to taste.

Fried Rice (炒饭）

Fried Rice is one of the most versatile recipes out there! Throw whatever leftover veggies and meat you have in it, and it's guaranteed to taste great. Here is a classic recipe my Mom has used.

Skip the meat for Vegetarian option.

Great with Chinese Sweet Sausage!

Ingredients:

- 6 eggs (scrambled)

- 6 cooked Chinese sweet sausages (cut into small cubes) (Can use ham, chicken, beef, tofu)

- 3 Tbsp oil

- 5-8 c. cooked rice (white or brown)

- 3-4 stalks green onion (chopped)

- Soy sauce (Around 2-5 Tbsp.), salt, and pepper to taste

- Optional: corn, cabbage, carrots, peas, etc.

1. Beat eggs and add a pinch of salt and a pinch of chopped green onion to give it flavor.

2. Heat up oil in a large wok, add green onions to flavor the oil. 

3. Add in cooked rice. Work out any chunks.

4. Stir in cooked meat. Add any other veggies at this point.

5. Add scrambled eggs, cook until eggs are done.

6. Add soy sauce, salt, and pepper to taste.

Curry Beef Dumplings （咖哩饺）

One of my favorite snacks that Po used to make for us whenever we came over to visit as kids!

Spicy Beef Noodle (牛肉面)

Pork Rib and Cured Ham soup 排骨湯 (My FAVE soup!)

Ingredients:
- 2 lbs pork ribs, sliced into smaller segments
- 1/4 lb. Virginia ham, cut into big slabs
- 2 de-skinned ginger chunks
- 4 stalks green onion
- 2 large turnips, peeled and cut into chunks
- Salt


1) Boil out "impurities" from ribs and ham, dump out water. Add fresh water, green onions, and ginger. Boil for 1 hour.
*Skim off fat/dark stuff intermittently.
2) Add in turnips. Boil for 30 minutes. Add salt to taste.

Mama Lew's Ground Beef and Tofu 牛肉豆腐

Ingredients:

- 1 lb. ground pork
- 1 package medium firm tofu, cubed
- soy sauce
- 2 tsp. cornstarch
- 3-4 stalks green onion
- Hoisin sauce to taste
- 2-3 Tbsp. Olive oil
- 2 slices of fresh ginger
- 1 Tbsp. spicy sesame oil
Optional: Small Mushrooms


1) Marinate pork in soy sauce. Stir in green onions. Add cornstarch. Stir.
2) Put oil in large frying pan. Brown the beef.
3) Add in tofu and ginger (and mushrooms). Stir. Let simmer for 2-5 minutes.
4) Stir in spicy sesame oil. Add hoisin sauce to taste.

Dumplings and Pot Stickers 餃子／水饺／鍋貼

Makes about 30-50 dumplings. Prep time: 1 hour+

(Feeds 6-8 people… depending on who you're feeding… ;) I can eat about 10 for a full meal.) great when served with fried rice or stir fried bok choy/veggies.)

What you need: 

2-3 lbs ground pork

1/2 head napa cabbage (about 5c worth) finely chopped, usually found in asian stores.

3 Tbsp soy sauce

2-3 stalks green onion, chopped

2 Tbsp cornstarch

¼c water or chicken broth

1 clove garlic, chopped (can substitute 1tsp. Garlic powder)

1 tsp. ginger powder (or finely grated/chopped fresh ginger)

4-5 packages pot sticker skins (circular kind, usually found in asian stores, some regular grocery stores)

What to do:

1) Set out pot sticker skins at room temperature

        2)    Stir pork, cabbage, soy sauce, green onions, broth, garlic, ginger in big bowl. 

    3)    Wrap: dip finger in bowl of water and trace the edges of skin, add small spoonful of meat, fold in half (only pinching the top closed), fold in top layer of right side over itself toward the center line to create a pleat, seal that pleat. Repeat until you have 2-3 pleats on the right side.

4)    Do the same thing for the left side, making sure no holes appear. (If this doesn’t make sense, create your own design! :)

     

    Cooking instructions: 

            For DUMPLINGS: Boil until dumplings float to top of the pot, then boil for 5 more minutes to ensure the meat is all cooked.

            For POT STICKERS: Pan fry on medium high with 2 Tb oil. until light brown on bottom (about 2-5 min). Turn the heat to low/medium and Add about 1/2c. of water and Cover with lid to steam the dumplings until the water is almost all evaporated (about 5-8 min). For extra crispy bottom: In a cup, stir 2Tbsp. Cornstarch and 1cup water really well. Carefully pour a little bit of the mixture around the edges of the pan to create a very thin layer underneath the dumplings. Turn heat back to medium high and cook until the cornstarch layer browns and crisps.

Dipping sauce: Soy sauce, drop of sesame oil (spicy one or mild one), pinch of sugar, bit of water.

Best with lots of people to help and eat.

Raw dumplings can be frozen (first freeze them separately on a tray, then you can compile them into a bag). To cook: Best to boil twice. Bring to boil for 5 minutes, add some cold water, then boil again for 5 minutes.

This was my first ever food video tutorial! It was filmed right in my BYU apartment in November 2013. Hopefully it makes sense! I sure had fun :)

Mama Lew’s Beef Broccoli

Serves 6. Cooking time: ~30 min.

1 lb. beef (rib-eye steak) sliced, fat removed

2 bunches of broccoli (peel stems for more tender texture)

3 slices ginger (or 1 tsp. ginger powder)

Water

2 Tbsp. oil

pinch of salt
3 Tbsp. Soy sauce
3 Tbsp. Oyster sauce (to taste)
1 tsp. cornstarch (optional)

1. Prep meat: Add 1 Tbsp. soy sauce and 1 Tbsp. oyster sauce mixture. Stir. Let sit 10-15 min.
2.  Fry broccoli first in large frying pan with 1 Tbsp. oil, add a little touch of water and oyster sauce. Cover to steam for 2-3 minutes until broccoli is a bright green color. 
3. Remove broccoli and set aside, then brown the beef in 1 Tbsp. oil.
4. Add broccoli back into the pan, ¼ c. water, 3 ginger slices, 2 Tbsp. oil, pinch of salt, soy sauce/oyster sauce to taste.
5.  Optional: Add teaspoons of cornstarch to thicken to your liking.

Best with rice. Serve immediately. Refrigerate and enjoy within 1 week.

Pan-fried Tilapia Fillets

Serves 3-4. Cooking time: 20 min.

3 smashed garlic cloves

3 slices of ginger

~1lb. talepia fillets (fresh or frozen)

1 bunch of green onions, chopped to pieces about an inch in length

lemon juice

flour

1-2 Tbsp. soy sauce

water

1 tsp. sugar

1-2 Tbsp. olive/cooking oil

1.   Cover fish with lemon juice (gets the fishiness out)
2.    Lightly cover both sides of fish with flour
3.   Heat oil, garlic, ginger in large frying pan
4.  Place fish into pan, brown lightly on both sides
5.  Drizzle soy sauce, water, sugar over fish
6.  Add green onions
7.  Take off fire, cover, let sit for 3 minutes.

Serve immediately. Refrigerate and enjoy within 2 days.

Chinese Chicken Soup 雞湯

Prep time: 30 min.

Cook time: 1.5-2hrs.

Ingredients:

1 whole uncooked chicken

6 dried dates 紅棗

6-8 dried shiitake mushrooms (reconstituted in water, soaked)

a handful of dried goji berries

2-3 slices/twigs of Wisconsin Ginseng西洋蔘 (*expensive!)

2-3 slices of DangGui當歸 (optional)

Water

~ 2-4 tsp. salt

    1)   Clean the chicken, remove tail if desired. Place in boiling water for 5 min. to cleanse the chicken, then pour out water.

    2)   Place chicken in large soup pot, add water until covered.

    3)   Add all ingredients, cover, and cook on medium for 1.5 hrs-2 or until chicken is tender and can be shredded with a fork. Taste should be strong. 

    4)   Add salt to taste.

    5) Skim off top layer of oil with a tiny-holed mesh strainer for best taste.

Great to eat with Chinese puffed rice squares (GuoBa) 鍋巴, rice, or thin noodles! 

Jojo's Bok Choy 炒小青鋼材

"It's super simple." - Jojo

Add this much oil

Add this much crushed garlic

Add veggies, some salt

Add mushrooms (a new addition since 2014)