Stir Fry Assorted Mushrooms

Ingredients:

8 fresh Shiitake mushrooms (sliced)
1 packet fresh Yanagi Matsutake mushrooms (ends trimmed)
1 packet Shimeiji mushrooms (ends trimmed)
1 packet Enoki mushrooms (ends trimmed)
2 pieces ginger
3 cloves garlic (minced finely)
2 stalks spring onions (snapped into 5-6cm length)
1 tbsp cooking oil
1 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp oyster sauce
A dash of coarse black pepper

Methods:

1. Heat the oil in the cooking pan.

2. Saute the ginger and garlic. Add all the mushrooms into the pan.  Stir fry.

3. Drizzle the light soy sauce and cooking wine. Stir fry for a minute. Add the oyster sauce.

4. Continue to cook for a minute. Add the spring onions and stir well. The sauce should thicken by now. Turn the heat off.

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Old Cucumber With Dried Scallops Soup (老黄瓜干贝汤)

Ingredients:

2 small old cucumber (scrubbed and washed. Cut into big pieces and deseeded)
1 chicken breast with bones (quartered and blanched)
8 dried scallops (soaked in warm water)
12 seedless red dates
1 carrot (cut into big pieces)
3 litres water
Salt

Methods:

1. Boil the water in a big pot.

2. Once the water starts to boil rapidly,  add chicken and the rest of the ingredients into the pot.

3. Boil for 20 minutes.  Reduce the heat and leave the pot covered. Simmer for 2 hours.

4. Turn the heat high and add the salt.  Cool for another 10 minutes before turning off the fire.

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Glutinous Rice Ball With Gingko Nuts In Red Dates Longan Soup

Serve 4

Ingredients:

12 glutinous rice balls (Tang Yuan)
12 seedless red dates
12 gingko nuts (bitter stalks removed and soaked in warmed water for 30 minutes)
12 dried longan
2 tbsp small rock sugar
1 litre water 

Methods:

1. Boil the water. Once boiling rapidly,  put in gingko nuts, red dates and dried longans.  Boil for a while and reduce the heat.  Simmer for 30 minutes.

2. Turn the heat up and add the rock sugar.  Stir well.

3. Add the glutinous rice balls.  Reduce the heat and cook till the glutinous rice balls floated.

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Stir Fry Sugar Peas With Prawns & Yanagi Matsutake Mushrooms

Ingredients:

1 box sugar peas (ends trimmed and string removed)
1 box fresh Yanagi Matsutake mushrooms (ends trimmed)
150g prawns (deveined and shells removed)
6 button mushrooms (sliced thinly)
2 cloves garlic (lightly crushed)
2 tbsp cooking oil
1 tbsp light sounds sauce
1 tbsp oyster sauce

Methods:

1. Heat one tbsp oil in a wok. Saute the prawns till cooked.  Set aside.

2. Heat 1 tbsp oil and saute the garlic.

3. Toss in the sugar peas and the mushrooms.  Stir fry.

4. Drizzle the light soy sauce and stir fry for a minute. Add the oyster sauce and continue to stir fry.

5.  Add the prawns and mix well.  Turn off the heat.

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Black Beans Chicken Soup

Ingredients:

200g black beans (washed and drained)
1 chicken breast with bone (quartered and blanched)
12 seedless red dates
1/2 dried cuttlefish (washed)
4 dried oysters (washed)
Salt
About 3 litres water

Methods:

1. Boil the water in a big pot.

2. Once the water starts to boil rapidly,  put in the chicken and the rest of the ingredients.  Boil for 20 minutes

3. Reduce the heat and left the pot covered.  Simmer for 90 minutes.

4. Turn the heat high and add the salt.  Boil for 5-10 minutes.  Turn off the heat

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Snow Fungus With Dried Scallops Soup

Ingredients:

2 snow fungus (soaked till soften. Cut away the yellow hard parts)
1 chicken breast with bones (quartered and scalded with hot water)
8 dried scallops (soaked)
12 seedless red dates
1 handful Yuzhu
3 litres water
Salt

Methods:

1. Boil the water in the big pot.

2. Once the water starts to boil rapidly, put in the chicken and red dates.

3. Add the dried scallops and Yuzhu. Boil for 30 minutes.

4. After 30 minutes, turn the heat down. Simmer for 2 hours.

5. Add the snow fungus and continue to simmer for 30 minutes.

6. Add the salt and stir well.

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Stir Fry Dou Miao With Prawns & Mushrooms

Ingredients:

1 box of Dou Miao
2 cloves garlic (lightly crushed)
2 chilli padi (deseeded and chopped)
8 fresh shiitake mushrooms (halved)
16 small prawns (deshelled and deveined)
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp cooking oil
Water (optional)

Methods:

1. Heat the oil in the wok.

2. Saute the prawns till cooked. Set aside.

3. Saute the garlic and chilli padi till fragrant.

4. Toss in the mushrooms and Saute. Add some water if too dry.

5. Add the Dou Miao and drizzle the soy sauce.

6. Continue to stir fry. Add the oyster sauce and mix well.  Lastly toss in the prawns. Give it a quick stir and turn the heat off.

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Stir Fry Kiam Chye With Roasted Pork

Ingredients:

400g Kiam chye (soaked with water for 30 - 60 minutes. Drain and set aside)
200g roasted pork
1 tomato (quartered)
2 cloves garlic (slightly crushed)
1 tsp sugar
1 tbsp cooking oil

Methods:

1. Heat cooking oil in the wok.

2. Saute the garlic.

3. Toss in the roasted pork and stir fry.

4. Add the kiam chye and stir fry for a minute.

5. Add the tomato and continue to stir fry. Cover and simmer for a minute.

6. Remove the cover and add the sugar. Stir well. Turn the heat off.

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