– Wood ear mushrooms (hydrated)
– Sweet potato noodles (hydrated)
– Fresh Choy Sum
– Avocado oil
– (2) green onions
– 1/2 teaspoon of chicken seasoning, or mushroom powder
– 1/2 teaspoon salt, or nu salt
1. Hydrate wood ear mushrooms & sweet potato noodles
2. Chop green onions in 1 inch sections
3. Cut ends off choy sum. Wash in water.
4. In wok, heat avocado oil, and stir fry green onions until flavor releases (oil & green onions for flavor)
5. Add about a quart of heated water. Bring to boil.
6. Add choy sum, wood ear mushrooms, and noodles. Bring to boil.
7. Add seasoning
8. Lower heat, cover the wok, and simmer about 15 minutes.
– Dry Wood ear mushroom (hydrated)
– 1 lb. Green Beans (the fresher, the better)
– Water (1-2 cups)
– Avocado Oil
– Ghee (or butter) – 1 teaspoon
– A head of Garlic
– Soy sauce (1 teaspoon)
– Mushroom seasoning (.5 teaspoon)
– Dash of salt and pepper
1. Hydrate dry wood ear mushrooms in a bowl of warm water for ~1 hr.
2. Remove the ends off the stream beans, and break in half
3. In a wok, steam the green beans using a strainer for 5-6 minutes
4. Thinly slice the garlic
5. Pour the green beans in cold water, to stop cooking
6. In the same wok, heat oil and pat of butter
7. Stir fry sliced garlic, until flavor releases
8. Stir in green beans and wood ear mushrooms
9. Season with soy sauce, mushroom powder, salt & pepper
10. Stir fry 2-3 minutes for flavor
This recipe (especially using convection oven) produces crispy skin chicken that is moist inside. Best to use antibiotic-free, hormone-free chicken.
– 1/2 organic chicken
– Salt & pepper
– Olive Oil
– If frozen, thaw chicken in water bath.
– Preheat oven to 425° convection roast.
– Wash and pat chicken dry.
– Season both sides with salt & pepper.
– Place chicken on aluminum lined baking pan.
– Drizzle with olive oil; turn to coat. Arrange the seasoned chicken skin up.
– Roast about 35 minutes. (thermometer should read 165° at thickest part). About 25 minutes for chicken hind quarter.
– Let rest 5 minutes before cutting.
– Cut along the leg, separating the thigh and breast. Cut the breast in half crosswise through the bone (keep wing intact). Cut through the joint connecting the drumstick to the thigh.