Thursday, March 17, 2011

Menu 1

Pork with Chinese Yam and Wolfberries Soup
Greens, Mushrooms and Vegetarian Chicken
Indian lettuce

1) Pork with Chinese Yam and Wolfberries Soup

  • 20 slices (about 100g) of Chinese Yam (wàaih-sâan)*
  • 20 g (about 3 tbsp) dried wolfberries (géi-jí)*  also called Goji berries
  • 10 dried longan pulp (lùhng-ngáahn-yuhk or yùhn-yuhk )* [literally means: dragon-eye-meat]. 
  • 1 tbsp black fungus (wàhn-yíh)*  [literally means: cloud ear]
  • 5 dried Chinese mushrooms
  • 250 g lean pork
  • ¼ dried tangerine peel, (cháhn-pèih)**
  • 4 slices of fresh ginger
  • Salt to taste
* Photos of dried products on blog posted on March 18.
** Photo of tangering peel on blog posted on Feb. 19.

  1. Wash the Chinese yam, dried longan pulp and wolfberries clean.
  2. Soak black mushrooms and black fungus until soft and wash them clean.
  3. Wash the pork clean, scald it in boiling water.
  4. Soak dried tangerine peel until soft.
  5. In a large pot bring 6 bowls of water to a boil; put all the ingredients in.
  6. Bring to a boil again; cook over high heat for ½ hour.
  7. Reduce the fire to medium heat and boil for ½ hour more. Reduce the fire to mild heat and boil for another 1 hour.
  8. Add salt to taste before serving.
2) Greens, Mushrooms and Vegetarian chicken 

  • 150 g straw mushrooms chóu-gû
  • 100 g sweet peas
  • 100 g long beans
  • 1 small carrot
  • 1 shallot, finely sliced
  • 1 clove garlic, minced
  • 1 roll vegetarian chicken sò-gâi*, sliced thickly
  • 1 tbsp rice wine
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp cornstarch
  • 1 tsp of sesame oil
  • 1 tbsp boiling water
  • Salt and ground black pepper
* see photo in posts dated April 21 & April 30,2011

  1. Blanch long beans and mushrooms separately. Drain.
  2. Heat oil in frying pan; stir fry shallots and garlic golden brown.
  3. Add vegetarian chicken. Stir in for a while. Remove from pan and put aside.
  4. In the same pan stir-fry sweet peas and carrots for 10 minutes; then add mushrooms and long beans in. Add salt.
  5. Cook over low heat for a few minutes or until tender.  Sizzle in wine. Return vegetarian chicken mixture. Simmer over low heat 2-3 minutes longer.  
  6. Add sauces and cornstarch blended with sesame oil and water, salt and pepper. 
Note: I buy excellent sò-gâi at "Syuh-gei" a specialist shop located on Yu Chau Street in Sham Shui Po (friend's recommendation).  Vegetarian chicken can also be bought at the wet market and the supermarket.

3) Indian lettuce - yaùh-mahk-choi

  • 300g Indian lettuce*
  • 2-3 cloves of garlic
  • 2 tbsp vegetable oil
  • Salt  
* see photo of fresh Indian lettuce on Vegetables Page.

  1. Wash lettuce well; drain.
  2. Heat oil in frying pan.
  3. Add Indian lettuce; stir-fry with garlic until soft but still bright green.
  4. Add salt to taste.
  5. Transfer to a dish and serve hot.  

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