Bean Curd Cold Dish

Bean Curd Cold Dish Recipe Originally From: NOTES: too sweet INGREDIENTS:16 oz (2 8-oz. pkgs. of shredded bean curd (aka shredded white tofu)) 2 red jalapeño or Fresno chile peppers seeded and sliced2 medium carrots, peeled and shredded (about 2 cups) 1 scallion, chopped 1/4 cup cilantro, chopped 1 bunch of Chinese celery, lower stalks only (no leaves), cut into 2″ sections (ok to use regular celery, which is thicker than Chinese celery – just cut about 3 stalks into […]

Liang Ban Wood Ear Mushroom

Liang Ban Wood Ear Mushroom A few things to remember: You should always use store-bought, dried wood ears (don’t try to forage for them yourself). Wood ear mushrooms must be cooked before consumption. Now’s not the time to pilot your raw foods diet. Don’t soak wood ears for more than 2-3 hours. They reconstitute in a relatively short amount of time. After soaking, trim off the tough stem area and wash thoroughly. Like anything that’s “good for you,” Traditional Chinese […]

3 Cups Vegetable

3 Cups Vegetable Ingredients 2 tbsp Canola Oil 3 cups root vegetables (½ inch cuts) 4 cups mushroom mix (king oyster is best) 10 garlic cloves smashed and peeled ¾ cup rice wine 1/3 cup soy sauce 3 tbsp sesame oil 2 tbsp brown sugar ¼ tsp chili pepper flakes 2 cups fresh basil Instructions Heat oil Saute garlic roots and mushrooms (5 mins) Add everything but basil (10 mins) Add basil

Tea Eggs

Eggs in cold water and once it boils dump the hot water and add cold water Once it boils turn off the fire let it set it 10 minutes Dump the water after 10 mins Crack the shells (peel a little bit) In the pot 15 Black Tea bags (Ten Ren) MUST BE BAGS 2 Jasmine Tea bags  1 palmful of star anise  1 ring circle full of rock sugar 2-3 fresh chili peppers 1 whole onion (peeled)  Salt Alcohol […]