Paradox Blog

Pea Shoot Tofu Soup

Tomato and Egg Scrambled

Braised Cabbages

Stir-fried Pork, Picked Mustard Green and Asparagus

Pea Shoot Tofu Soup 

2 cups pea shoots 
1 cup tofu cubes 
2 cups broth 
1 cup water 
Salt and pepper to taste 

Heat broth and water, add tofu cubes, and simmer for 15 minutes. Bring soup back to boil with high heat, add pea shoots, salt and water. Immediately turn off heat. Pea shoots do not take long to cook. Serve warm. Make 4 one-cup servings. 

6 oz pork, cut into strips 
6 oz picked mustard green, cut into strips 
2 garlic cloves, crushed 
2 cups asparagus, cut into bite size 
2-tblsp cooking oil 
1 tblsp soy sauce 
2-tblsp cooking wine 
1 tblsp cornstarch 
Salt and pepper to taste 

Marinate pork strips with 1 tblsp cooking wine and cornstarch for 10 minutes. Heat cooking oil, cook garlic till fragrant.  Add pork strips; stir till meat starts to turn white. Add soy sauce and blend well. Add picked mustard green and mix well. Add asparagus, remaining cooking wine and salt and pepper, stir till vegetable bright green and tender to bite. Serve warm. Make 4 1/2 cup servings.