Recipe: Bitter Melon and Egg

INGREDIENTS

1 bitter melon about 8 inches in length
2 eggs
2 Tbs. oil
1-2 Tbs. light soy sauce
.5 tsp mushroom powder

DIRECTIONS

Cut the bitter melon in half lengthwise, remove the seeds and slice each half crosswise in thin pieces. Beat the eggs in a bowl with 1 to 2 tsp. of light soy sauce and a dash of mushroom powder.

Heat a wok. Swirl in the oil or lard and let heat 10 to 15 seconds. Add the bitter melon and sauté in the oil for about one minute. Sprinkle with 1 tablespoon of light soy sauce and continue to sauté for another 1 to 2 minutes, or until the melon starts to soften. Spread the melon pieces thinly over the wok surface. Pour the beaten eggs evenly over the melon pieces. Let eggs set about half a minute, then flip the mixture over to cook the other side. Cook until eggs are set and lightly browned. Sprinkle with a little sesame seed oil.

Serves 4-6 with other dishes and rice family-style.

Note: Bitter melons are less bitter when they have fully ripened. A ripe melon will be light green in color with tinges of yellow or light orange on the outside. Inside, the spongy covering of the seeds would have turned from their light greenish white to a bright red. A less mature deeper green melon can be very bitter, but for people who have acquired a taste for the bitter flavor, it is a delicious bitterness. Bitter vegetables are known in the Orient to be very nutritious and medicinal and bitter melon perhaps leads the bunch for its medicinal properties. Riper bitter melon is softer and cooks faster.

Source:

Recipe: Stir Fry Green Beans

INGREDIENTS
– Avocado Oil
– Garlic (sliced)
– Green onions (sliced)
– Green Beans (for two people)
– Water (1-2 cups)
– Fresh oyster mushrooms (sliced)
– Oyster sauce (.5 teaspoon)
– Sesame oil (.5 teaspoon)
– Mushroom seasoning (.5 teaspoon)

DIRECTIONS
– In a wok, heat garlic and green onions in avocado oil until aromatic
– Stir in green beans
– Add water to cook the greens, cover to steam cook 5-6 minutes
– Add oyster mushrooms
– Season with oyster sauce, oil, sesame oil, and mushroom powder
– Serve

Papa Liu’s Steamed Rice

This steaming recipe makes rice fluffier than from my rice cooker. By controlling the amount of water added, moistness can be control.

INGREDIENTS
– 3 cups of rice (using the rice cooker 180 ml. cups)
– Water

DIRECTIONS
– Put the washed rice in a 2-quart steel bowl
– Fill with water to 1.0 to 1.5 finger knuckle over surface of rice
– Steam on high heat for 30+ minutes

Papa Liu’s Chinese Mustard Green Chicken Soup

INGREDIENTS:
– Avocado oil
– Green onions (chopped)
– Garlic (slicked)
– Water for soup (about 6 cups)
– Chinese Mustard Greens (chopped)
– Wood ear fungus (hydrated)
– Mung bean (or sweet potato) noodles
– Dried tofu (hydrated)
– Tofu skin (sliced into thin strips)
– Cornstarch or flour
– Mushroom powder (or salt)
– Chicken (pulled roasted chicken, e.g. Safeway)
– Cilantro (chopped)

DIRECTIONS:
– Heat avocado oil in wok to high temp
– Sear green onions and garlic
– Add water to make soup
– Add chopped Chinese Mustard Greens
– Add wood ear fungus, rice noodles, tofu skin, and dried tofu
– Cover and simmer
– Stir some flour (or cornstarch) to thicken
– Add mushroom powder and/or salt and season to taste
– Take wok off burner, and pour into large serving bowl
– Add shredded chicken
– Sprinkle with chopped cilantro

Papa Liu’s Kale

INGREDIENTS:
– Kale (1 bunch)
– Seasoning: .5 tsp soy sauce, .5 tsp mushroom powder, .5 tsp sesame oil, 1 tsp olive oil

DIRECTIONS:
– Wash and de-stem kale
– Put kale in boiling water, and cook on high heat until right texture (~5 minutes)
– Put kale in pot of cold water to stop cooking, squeeze out kale by hand, forming a ball
– Cut the kale
– Toss in seasoning, to taste

Papa Liu’s Tomato/Egg Soup

INGREDIENTS:
– Avocado oil
– Green onions (chopped)
– Garlic (slicked)
– (2) tomatoes (chopped, de-skinned, and de-seeded)
– Water for soup
– (3) eggs
– Wood ear fungus (hydrated)
– Rice vermicelli noodles
– Dried tofu skin (hydrated)
– Enoki mushrooms
– Cornstarch or flour
– Mushroom powder (or salt)
– Cilantro

DIRECTIONS:
– Heat avocado oil in wok to high temp
– Sear green onions & garlic
– Stir in chopped tomatoes
– Add water to make soup
– Slowly drop in eggs
– Add wood ear fungus, rice noodles, tofu skin, and enoki mushrooms
– Cover and simmer 5-10 minutes
– Stir some flour (or cornstarch) to thicken
– Add mushroom powder and/or salt and season to taste
– Take wok off burner, and pour into large serving bowl
– Sprinkle with chopped cilantro