Stir Fry Snow Pea Leaves

There are two kinds of pea shoot (Cant.=Dow Myoo), one is the growing tip of a pea plant and is about 4 to 6 inches long with leaves the size of a US quarter and tendrils and sometimes blossoms. These are pinched off several times during the lifetime of the plant. The other is literally the sprout of a pea and is about 3 inches long with just a few delicate green leaves the size of a kidney bean and a fine, white stem, very much like any other sprout, alfalfa or radish, but shorn of its roots.

Both types can be treated as follows:
Clean and wash as you would any other leafy green, and drain well. Heat a little oil in a pan and get it real hot, throw in some salt, a slice or two of ginger, a pinch of sugar. Add the greens and toss a few minutes (tongs work great here), then add a small amount of water or preferably clear chicken stock, enough to generate some steam. Immediately clap a lid on the pan and wait until greens are wilted, but still bright green and ever so slightly crisp. Turn out onto a plate and enjoy.

Other additions (garlic, soy sauce, oyster sauce) may please you more although I think this really masks the lovely sweetness of the pea shoot. You may also use the cooked greens as a bed for a seafood dish in a light sauce (braised abalone, for instance).
And they are quite pricey for a vegetable too. At my Asian food market, they cost $4.50 a pound.  When searching for good leaves, find the ones without any tendrils growing out of the stalks, or at least any long tendrils.  Long tendrils seemed to mean they were older leaves, therefore they will cook up stringy and not as tender.

Snow pea leaves are incredibly sweet, with a hint of snow pea flavor. They just taste….fresh.  Different from all the other Chinese veggies, in that there isn’t any hint of bitterness.  And most people who have tried snow pea leaves for the first time actually say they crave this dish the next time they go to a Chinese restaurant.  Next time you go to a Chinese restaurant, ask them if they have snow pea leaves in season, because it might not be on the menu.

And here’s an important tip. Remove the tendrils that grow out of the stalks.. The tendrils don’t get tender after cooking, and are practically inedible.

Great Bento Boxes Ideas for Halloween

Cute ideas on bento boxes for Halloween

Here are some neat Bento boxes ideas for Halloween. They can used as party trays as well. Just follow this link to look at these ideas!!

Slow-Cooked Ribs

As the cold weather sets in, it is time for stew, soups and slow cooker. Here is a really yummy recipe that is not only easy but will never fail you.
Ingredients:
i whole rack of baby back ribs or regular ones

1/2 c. white vinegar

1 c. water

2 c. ketchup

1 Tbs. salt

1 tsp. prepared mustard

1 tsp. chili powder

1/2 c. brown sugar

Place ribs (country-style or spare ribs cut into three or four pieces) into crock pot.  Whisk all ingredients together, pour over ribs, and cook on HIGH for 5-6 hours.  Baste once or twice while cooking.

These can also be made in the oven.  Pour sauce over the ribs and cover tightly with foil.  Bake at 325° for 2 hours.  Remove foil, turn ribs over, and baste.  Return to oven for 1 hour.

Good sides: salad, corn, baked potatoes or fries, orange rolls, fruit or rice.

Asian Spinach Pasta Salad

Ingredients:
 

2 cups diced cooked chicken

1 16 oz bow-tie pasta, cooked

1 1/2 bags baby spinach

1 6 oz. bag crazins

2 11 oz can mandarin oranges, drained

1 8 oz. can water chestnuts, drained

1/2 cup chopped parsley

1 bunch chopped green onions

1/2 cup toasted sunflower seeds

6 oz. honey roasted peanuts

a handful of Asian sesame rice sticks

Dressing:

1 cup canola or olive oil

 2/3 cup terriyaki sauce

2/3 cup white vinegar

6 T. sugar

1/2 tsp. salt

1/2 tsp. pepper

Mix ingredients of dressing and pour over pasta.  Marinate in zip lock bag for at least 2 hours.  When you are ready to serve, add pasta to salad ingredients.  Toss lightly. Serves 10 to 12.

Fudgy Black Bean Brownie

Ingredients

1 can Black beans -- 15 oz
5 Eggs
1 tbsp Vanilla Extract
2 tbsp Water
1/2 tsp Salt
6 tbsp Butter, Unsalted (if using regular butter, leave out 1/2 tsp salt)
2/3-3/4 cup honey or Acave (see substitution below)
1/2 cup Cocoa, unsweetened
1 tsp Baking powder
1/2 tsp Baking Soda


Instructions
Preheat oven to 350. Grease a 7 X 11" pan very well with butter. You may use a 8X8 pan as well (but if you are doubling recipe, use a 10x13 pan).


Drain and rinse beans VERY well. Shake off excess water. Place beans, 3 eggs, vanilla, water, 1/4 cup of honey into a blender. Blend on high until beans are totally liquified--no lumps.


In separate bowl, mix together cocoa powder, baking soda and baking powder.


In a bowl, beat butter with remaining honey (about 1/2 cup) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa mix and beat batter on high for one minute, until smooth.


Scrape batter into pan and smooth top. Bake for 45-50 minutes. Brownies are done when center is firm to the touch (these are very fudgy so a toothpick probably won't come out clean). Let cool, then frost with chocolate butter cream frosting if you want.


SUGAR SUBSTITUTIONS: 1 3/4 cups xylitol, or 3/4 cup erythritol plus 1 tsp pure stevia, or 1 cup Splenda. Or you may use 3/4 cup of sugar. You can get xylitol, stevia and erythritol at any health or whole food store.

Peanut Dipping Sauce

Hello all,
It has been a while..... thanks to all who keeps logging in to check in on me. I promise I will be more deligent. I have many requests for new recipes. Or perhaps, people just want to know what I have been cooking. I have actually written down a few recipes as I go along but have just been busy and procrastinating... So I heard that Procrastination Week was just over  :(  I have better shifted into gear and start writing again.

Here is a recipe that I promise a friend for over a month. It is a delicious peanut sauce that you can use for grilled chicken but most famously, for the Vietnamese Rice rolls. Try it! It is simple to make and taste really good!!

Ingredients:
1 tsp chopped garlic
1 cup chicken stock
1/2 cup hoisin sauce
2 tbsp tomato paste
4-5 tbsp chunky peanut butter
2 tbsp chili sauce
3- 4 tbsp of freshly & coarsely chopped roasted peanut (double this if you are using smooth peanut butter)

Method:
Saute garlic in 1-2tsp of oil until fragrant. Add the rest of the ingredient and stir till smooth. Let it cool. Serve over grilled satay chicken or with Vietnamese Rice rolls.

Braised Pork in Soya Sauce

Happy weekend!! I would like to share a dish with you so you can experiment with it this weekend.....
On cold days like this, I usually want to cook meals in the oven or slow-cooker. However, if I did not plan ahead of time, I will usually turn to my clay pot. Taking out my clay pot brings back memories of my late mom. I used to love coming home from school smelling something delicious from the kitchen. And on rainy days, I used to love seeing the clay pot on the stove because I knew that something comforting will be there for me. The dish that I'm about to share with you is a childhood favorite of mine. Not only is it comforting to the tummy, it is also very delicious. I especially love the eggs and the fried tofu puffs if you can get hold of some. Otherwise, you can use firm tofu but only add them in the last 10 minutes as they will break up easily. Also if you are not allergic to soya, this dish is also gluten-free.


Please don't be intimidated by the word "braised". It is only about an hour braising time if you use pork shoulder but. It is about half hour to 45 minutes longer if you use pork belly. Unless you go the the Chinese market, I very seldom see pork belly meat in the regular grocery stores.Pork belly meat has 3 layers, first layer is the meat, then comes the fat and last of all the skin. There is less fat of course if you choose to use pork shoulder but try not to trim off the fat. As the fat is the part that makes the dish. Also, it is full of collagen which is so good for your skin.


Ingredients
2 tbsp oil
2 lbs pork shoulder or pork belly, cut into chucks
4 slices ginger
5 cloves of garlic, lightly pounded with the back of cleaver
1/4 tsp salt
2 cups of water
4 tbsp soya sauce
3 tbsp kecap manis (a sweet soya sauce) *
3 tbsp dark soya sauce
5-6 hardboiled eggs
I pkt of fried tofu puffs or firm tofu (for tofu, cut in big chunks)

Method
Heat up oil to a non-stick pan. Add garlic and ginger and fry for a minute till fragrant. Add pork and salt. Stir-fry for about 5 minutes. Transfer meat to a claypot. Add water, and the 3 kinds of soya sauce. Cover and cook for 35 minutes on medium low. Stir from time to time. Add eggs and tofu puffs and cook for another 20-25 minutes. Stir a couple of times making sure the eggs are marinated in the sauce. Dish out and serve over jasmine rice.

*Kecap manis is usually available at the Chinese markets but sometimes Raleys carries them. If you really can't find some and want to try this recipe anyways, use 3 tbsp of regular soya sauce and 3 tsp of sugar (add more to your liking). Or if you have oyster sauce available, you may use 2 tbsp of oyster sauce and 2 tsp of sugar as a substitution. It will taste just as good.


Enjoy!!