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Tomato and Egg-drop Soup

Asparagus Sautéed with Shiitake Mushroom

Napa Cabbage Braised with Dry-shrimps

Pan-fried Pork Chops

Tomato and Egg-drop Soup 

1 large tomato, cut into pieces 
2 eggs, slightly beaten 
1 stem scallion, cut into 2 inch pieces 
1 tblsp cooking oil 
Salt and pepper 
3 cups water 

Heat oil, braise scallion, add water bring to boil. Add tomato, simmer for 3 minutes, add egg mixture, and stir slightly till egg solidified. Add salt and pepper. Serve warm. Make 4 one-cup servings. 

4 ears fresh Shiitake mushroom, cut into strips 
2 cups asparagus, cut at 45-degree angle into bit size strips 
2 garlic cloves 
1 tblsp cooking oil 
2-tblsp cooking wine 
Salt and pepper 

Heat oil, add garlic, stir till fragrant. Add shiitake mushroom, stir for 15 seconds. Add asparagus, cooking wine, salt and pepper, mix well, cover and simmer for 2 minutes till asparagus is bright green and tender to bite. Serve warm. Make 4 1/2 cup servings. 

2-tblsp dry shrimps, soaked in water 
Half of a large Napa cabbage, cut into bite size pieces 
1 stem scallion, cut into 2 inch pieces 
2-tblsp cooking oil 
2-tblsp cooking wine 
1/4-cup water 
1 teasp salt 

Heat oil, add scallion and shrimp, stir till fragrant. Add cabbage, salt, cooking wine and water, braise at low heat for 10 minutes till cabbage is tender. Serve warm. Make 4 one-cup servings. 

4 pieces of thinly sliced pork chops 
2-tblsp soy sauce 
Salt and pepper 
4-tblsp cooking oil 

Use meat pounder to tenderize pork chop. Marinate with soy sauce for 20 minutes or more. Heat oil, use medium heat and pan-fry pork chop for 3 minutes on each side. Serve warm. Make 4 servings.