Spicy Green Mustard/辣芥菜


Mustard green 1 pound

Wash mustard green, and hang it over a hanger in a place that is Ventilated to dry for at least 8 hours or overnight until the vegetable is withered.

Add 1/3 to 1/2 tsp salt to the vegetable and knead it until it absorbs all the salt about 1-2 minutes. Leave it in the refrigerator for at least 3 hours.

Cut the vegetable. Add 2-3 tbsps Pork lard to a cooking pan, heat up the cooking pan really hot, add the vegetable to it and stir, add 1tsp sugar and 1/2 tsp Chicken powder and mix well.

If you want it to be very spicy, only cook for 10 seconds from the second you add the vegetable to the cooking pan; if you want it to be mild, cook it 5 more seconds. If you cook it more than 15 seconds, it won’t be spicy at all.

Transfer all the vegetable to a container then cover with a plastic wrap right away to prevent it from browning.

芥菜 1 磅


在芥菜中加入1/3至1/2茶匙的鹽搓揉大約1-2分鐘到所有鹽都被吸收。將其放在冰箱中至少 3 小時。




Roasted Brussels Sprouts and Butternut Squash with Pecans and Cranberries Salad


Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • 1/4 teaspoon Salt to taste
Roasted Butternut Squash:
  • 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
Other Ingredients:
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup optional
How to roast Brussels Sprouts:
Preheat oven to 400 F.
  1. Boil Brussels sprouts in water for about 5 minutes

  2. In a medium bowl, combine Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.

  3. Place onto a  baking sheet, and roast in the oven at 400 F for about 10 minutes.

How to roast Butternut Squash:
  1. Preheat oven to 400 F.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time.
How to toast pecans:
  1. Toast pecans in the preheated oven at 350 F

  2. Line a baking sheet with parchment paper.

  3. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.

  4. Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.


In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.


I don’t like to roast my brussels sprouts in the oven the whole time because I think it will turn out dry, so I boiled it first then finished cooking in the oven to get some brown color. You can totally do it in the oven with 400F for 20-25 minutes without boiling part.




3 杯孢子甘藍,去除黃葉
1 1⁄2 磅南瓜去皮、切成 1 英寸立方體(約 4 杯未煮熟的塊狀南瓜)
2 杯山核桃
1 杯乾紅莓
2-4湯匙楓糖漿 (可不用)

將烤箱預熱至 400 F華氏度。




將烤箱預熱至 400F 華氏度。
在一碗中,將塊狀南瓜(去皮) 與1湯匙橄欖油、楓糖漿混合。


在預熱的烤箱中以 350 F華氏度烤山核桃







我不喜歡在烤箱裡烤我的布魯塞爾豆芽,因為我覺得它會變乾,所以我先煮它,然後在烤箱裡完成,既有得到一些棕色,又不會很乾。你可以完全在烤箱裏完成: 400F華氏度 20-25分鐘。

Wild Rice Stem With Pork Belly/紅燒茭白


Wild rice stem (JiaoBai) is grown in the water in southern China or Vietnam. Although rice is sometimes called bamboo shoots, it actually has a much softer texture than regular bamboo.

Wild rice stem 250g

Fatty pork belly 2 Oz.

Cut wild rice stem and pork into thin threads.

Add 1tbsp oil and pork belly in a skillet and stir fry until pork is slightly crispy with brown edges.

Add wild rice stem to the skillet and continue stir fry for 3 minutes.

Add 1 tbsp light soy sauce, 1tsp vegetarian oyster sauce, 1 tsp dark soy sauce and 3 tbsp water continue to cook with a lid on for 3 minutes.

Add 1tsp sugar and 2 tsp cooking wine and mix well.

Image result for wild rice stem

茭白 250克

肥豬腩 50克




加一大匙的生抽,1茶匙的素蠔油, 1茶匙的老抽和3大匙的水。 加蓋煮3分鐘。


Beef With Mixed Vegetable Soup/牛肉湯


It is getting colder now, and soup comes to mind as one of my favorite dishes.

Today I made beef and mixed vegetable soup because I have so many vegetables at home.

Beef 12oz.

Celery 2 stalks

Carrot 3.5 oz.

Onion 1/2 (medium size)

Corn 1 medium size

Can red bean 7oz.

Cauliflower 5oz.

Potato 1 medium size

Home made chicken broth 1.5 quarts (no salt)

Shallot 1 big one

Garlic 2 cloves (minced)

Bay leave 2 pieces

Tomato paste 3 tbsps

Cut all the vegetable and beef to bite size.

Add 2 tables vegetable oil to a skillet, add onion, shallot and tomato paste and saute for a few minute until tender and aromatic, add the rest of vegetables except bean.

Saute the vegetables for a few minutes, add broth, 2/3 tsp salt and bay leaves. Turn the heat down to medium small and cook with a lid on for about 20 – 25 minutes.

Add bean and Beef and turn the heat to high and continue to cook about 5 minutes.

Season with more salt and black pepper to taste if needed.


The reason I only cook bean and beef for 5 minutes is because I used can bean, it is cooked and I used really good quality beef which is very tender, I didn’t want to ruin it.

You can use any kind of vegetable you like.


Pig Stomach with Mixed Vegetables/雜菜炒豬肚


Pig stomach 10oz.

Mixed vegetables 2-3 cups

Wash the pork stomach, then boil it in a few cups water with 2 slices of ginger and 2 tbsps cooking wine until tender ( it may take a while because pig stomach can be very chewy) . I cooked it in pressure cooker for about 8-10 minutes with the bean setting.

After the stomach is fully cooked, cut into smaller pieces.

If you use cauliflower too, make sure you boil it in water for 2-3 minutes first because it takes longer time to cook.

Add 2-3 tbsps cooking oil in a hot skillet, add all the vegetables, saute for a few minutes until tender, then add 2/3 cup home made broth or water.

Bring everything to a boil, add 2-3 pinch of salt to the taste, 1/2 tsp white pepper, 2tsps sugar, mix well.

Thicken the sauce with some starch water. Add 1.5 tbsps white rice vinegar at the end and mix well.

Pepper Steak With Onion In Black Pepper Sauce/黑椒牛柳


Yellow bell pepper 1 small one

Green bell pepper 1 small one

Skirt Beef 125g

Yellow Onion 1 small one

Garlic 1 clove

Thin slice beef into strips then soak beef in 1.5 cup of  water with 1tsp of baking soda for 15-20 minutes.

Rinse the beef with water, then add 1/3 tsp salt, 1tbsp cooking wine and 1/3tsp chicken bouillon and 2tbsps corn starch then mix well, add 2tbsps oil on top of the beef and marinate for at least 30 minutes.

Cut onion and bell pepper into thin strips, mince garlic.

Add half cup of oil to a skillet; add the beef to the oil when the oil is NOT very hot. Cook the beef in the oil for a few minutes or until the beef turns totally brown. take the beef out of the oil and set aside.

Leave 3tbsp oil in the skillet and heat it up, add bell pepper, onion and garlic to the oil and saute for 3 minutes, cover with a lid and continue to cook for 2 minutes.

Add 2tbsp black pepper sauce to the vegetable then add the beef and mix well.

Finally add 1 to 2 tbsp cooking wine to the dish and it is ready to serve.


This is the black pepper sauce I used for this dish, it is really good.

Image result for 李錦記黑椒汁






牛肉切成細條狀, 然後將牛肉浸泡在1.5 杯水中, 加1茶匙小蘇打粉浸泡15-20分鐘。

用水沖洗牛肉, 然後加入1/3茶匙鹽、1湯匙烹飪酒、1/3茶匙雞粉和2湯匙澱粉攪拌均勻, 在牛肉上加入2湯匙 油, 醃制至少30分鐘。

將洋蔥和甜椒切成細條, 切碎大蒜。

在平底鍋里加半杯油;當油不是很熱的時候, 把牛肉加入油中裡煮幾分鐘, 或者直到牛肉完全變成棕色。把牛肉從油裡拿出來放在一邊。

將3湯匙油放入平底鍋中加熱, 加入甜椒、洋蔥和大蒜, 炒 3分鐘, 蓋上蓋子, 繼續煮2分鐘。

加入2湯匙黑胡椒醬到蔬菜中, 然後加入牛肉, 攪拌均勻。




Image result for 李錦記黑椒汁

Fried Tofu With Soy Sauce/家常豆腐


Firmed Tofu 6 Oz.

White Mushroom 3 pieces

Scallion 1 piece

Cilantro 2 TBSP

Minced Garlic 1 clove

Slice tofu into 6 thin pieces, spread the tofu on top of some kitchen towel to dry the tofu.

Deep fry the tofu in hot oil for a few minutes or until the surface of tofu are harden.

Add 1tbsp oil in a skillet, add white part of scallion, sliced mushroom, garlic and cilantro to the oil and saute for a minute.

Add 1/3 cup water, 1/2 tbsp oyster sauce, 1tbsp light soy sauce and the fried tofu to the skillet, and cook with lid on for about 4 minutes or until the juice is reduced.






把豆腐切成6薄片, 把豆腐鋪在廚紙上, 吸乾豆腐上的水。

用熱油炸豆腐幾分鐘, 或直到豆腐表面硬皮出現。

在平底鍋里加入1湯匙油, 在油中加入蔥白、蘑菇片、大蒜和香菜, 炒一分鐘。

加入半杯水, 半湯匙蠔油, 1 湯匙生抽和油炸豆腐到平底鍋, 加蓋子煮約 4分鐘, 或直到汁收乾。

My Dinner/我的晚餐

I want to show you what I eat for Dinner today. People assume that I eat fancy food day and night and I am LUCKY so I never gain weight!!! Sadly I do gain weight and I can easily gain 3 pounds per week when I eat all I want.  At times I ate nothing at all for dinner and someone told me it will result in slower metabolism, so now I always eat something, it could be either fruits or vegetables. Do I cheat sometimes? LOl… Of course I do, when I can’t sleep in the middle of the night, instant noodles are my FAVORITE food. But I know better not to do it too often!! Here are some vegetables dishes!













Spring Rolls/春卷


This is a simple bean sprout dish. It is a very traditional Fujianese dish I ate all the time when I was little.

One pound bean sprout

2 slices of ginger cut into thin strips

3 pieces dried mushroom

Pork or beef 3 oz.

Chinese celery 1/3 cup

Braised dried tofu 1 piece

Crab stick 2 sticks

Soak the dried mushroom in water for at least 1 hour, cut into strips.

Chinese celery, meat and dried tofu also cut into strips. Marinate the meat with salt, cooking wine and chicken bouillon.

Heat up a skillet then add 3 tbsps oil, add meat first and saute until the color turn white about 3 minutes.

Add ginger and continue to cook for a minute, then add the rest of ingredients. Stir fry for about 5 minutes.

Over the holidays, we used to buy spring roll wraps to make this Non-fried spring rolls with it. I used to love it so much. Nowadays, we have so much food in this country and I don’t really eat this roll any more. I don’t remember when was last time I ate it. It is good to bring some good memories back.




Purslane Pork Buns/马齿苋肉包



I  just recently discovered this amazing vegetable: purslane. I don’t know if this is familiar to everyone, but I do see Mexican people are eating it. I went to farmer’s market yesterday and I saw they sold it for $2 a big bunch. I bought 2 bunches home and decided to use some of them to make steam buns. This vegetable has a hint of sour taste in it, and it is perfect for summer.

Here is the link for how to make the bun dough:



Purslane 500 g

Pork belly 200 g

Soy paste 1 tbsp

Soy sauce 2 tbsps

Sugar 1.5 tbsps

Cooking wine 1.5 tbsps

Chicken bouillon 1 tsp

Sesame oil 1/2 tbsp

Dice the pork into small pieces, add the soy paste, chicken bouillon and cooking wine to it and marinate for at least 30 minutes.

Precook purslane in boiling water for 2-3 minutes, then rinse it with cold water. Squeeze as much water out of the vegetable as possible.

Chop the vegetable really fine. Add it to the pork, then add the rest of sauce/spices. Mix everything together.

WeChat Image_20180715200809

WeChat Image_20180715200740

WeChat Image_20180715200757

我最近才发现了这种神奇的蔬菜: 马齿苋。我不知道是不是每个人都熟悉它, 但我有看到墨西哥人卖它。昨天我去了趟农贸市场, 我看到他们卖2美元一大捆。我买了2捆回家, 决定用一些来做蒸包子。这种蔬菜带一种酸的味道, 夏天吃很完美。







糖1.5 汤匙




芝麻油 1/2 汤匙

将猪肉切成小块, 加入酱油、鸡精和料酒腌至少30分钟。

在滚水中 煮马齿苋2-3 分钟, 然后用冷水冲洗。尽可能的把蔬菜里的水挤出来。

把蔬菜切细后加到猪肉里, 然后加入其余的酱油/香料。搅拌在一起。