My Home Menu

With bok choy and green chili

Wash the soybeans and soak overnight in cold water. Drain, cover with a damp cloth, and rinse and drain 2–3 times a day whenever they look dry. When the beans sprout slightly or swell up, they are ready — some people just soak overnight and stir-fry them right away. Cook them like sliced potatoes: add a little water and let it cook off, and they will smell wonderful.

Sesame oil, chili oil, sugar, vinegar, crushed peanuts, white sesame, minced garlic and shredded chicken breast, tossed with thin cold noodles.

With lettuce, tomato and shrimp.

Two celery stalks, 250 g green pepper, 250 g fatty minced pork, plus scallion, MSG and dumpling wrappers.

Four flavors: vinaigrette, black pepper, sweet-and-sour and chili oil.

With soy sauce, salt and a touch of ketchup.

Thousand Island dressing, corn, luncheon meat cubes, cucumber cubes and seaweed.

Delicious over rice or noodles, spooned into baby-cabbage leaves, or wrapped in lettuce. Made with green pepper, hot green pepper, bell pepper, lean minced pork and Northeast soybean paste.

Sesame paste, vinegar, sugar, salt, soy sauce and chili oil.