Paradox Blog

Menu 2

Stewed Cornish Game Hen and Shiitake Mushroom Soup

Wilted Spinach

Leek, Beef and Tofu Stir-fry

Salmon Baked in Miso Crust

Stewed Cornish Game Hen and Shiitake Mushroom Soup 

1 game hen 
10 ears dry shiitake mushroom, soaked in water 
8 cups water 
2 slices ginger 
1 teasp salt 

Blench chicken in boiling water, promptly set aside. Boil 8 cups of water with shiitake mushroom, ginger and salt. Add chicken and simmer for 20 minutes. Before serving, use fork to split chicken into large pieces. Serve warm. 

2 garlic cloves, crushed 
4 cups spinach, cut into pieces 
1 tblsp cooking oil 
1 tblsp cooking wine 
Salt and pepper 

Heat oil, stir in garlic, add spinach and cooking wine, simmer for 1 minute till spinach starts to wilt. Add salt and pepper. Serve warm. Make 4 1/2 cup servings. 

6 oz beef, cut into strips 
8 pieces pressed tofu, cut into strips 
1 medium leek, cut into bite size 
2-tblsp cooking oil 
1 tblsp soy sauce 
2-tblsp cooking wine 
1 tblsp corm starch 
Salt and pepper 

Marinate beef with 1 teasp wine and cornstarch. Heat oil, add beef, and stir until meat starts to change color, add tofu and soy sauce, and blend well. Add leek and cooking wine, simmer for 3 minutes. Add salt and pepper. Serve warm. Make 4 1/2 cup servings. 

8 oz fresh salmon steak 
2-tblsp miso paste 

Coat salmon generously with miso paste. Heat oven to 400 degrees. Wrap salmon in aluminum wrap, bake for 10 minutes. Open up the aluminum wrap and resume baking to brown the miso crust, about 5 minutes. Serve warm. Make 4 two oz servings.