In this recipe, tender pieces of king trumpet mushroom and bean curd are cooked slowly in a tangy, sweet-savory sauce and served with mango.

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Ingredients

Generally

• 2 bags king trumpet mushroom, washed and with the root part cut out
• ¾-1 lb fresh bean curd sheets
• 1 cup of Mango slice
• 2 Tbsp of gogi seeds (optional)

For the stew sauce:

• 3 slices ginger
• ¾ cup soy sauce
• 1 Tbsp black vinegar
• 1 Tbsp sesame oil
• 2 Tbsp sugar
• ½ tsp white pepper
• 1 tsp lemon juice
• ½ cup mirin (sweet rice wine for cooking)
• 5 cups water

For the seasoning:

• 1 tsp lemon juice or white vinegar
• 1 tsp sesame oil
• Pinch of salt
• 1 green onion stalk, shredded

Instructions

1. Cook the ingredients listed under the stew sauce section until the contents of the pot have come to a boil. Add the bean curd sheets first then and stew for 20 minutes over medium-low heat. Then allow the bean curd sheets to soak in the sauce for an additional 15 minutes.
2. Remove bean curd sheets from the pot. Add the julienned trumpet mushroom pieces to the stew sauce and stew for 12 to 15 minutes. Then let the mushroom soak in the sauce for an additional 15 minutes. You can store mushroom in a container with this sauce to help it retain its flavor. [Note: Both bean curd sheets and mushroom are now ready to be used in a variety of dishes or reserved for later use. You can use these items to create many different dishes. Slice them and eat them, or mix with other vegetables and/or fruit.]
3. At this point, you are ready to use the bean curd and mushroom to create the mango vegetable dish. Slice 2 to 3 mushroom stalks and cut two pieces of bean curd sheets into large strips. Place both of these items in a large bowl, add the ingredients listed under the seasoning section and mix gently.
4. Finally, mix in the mango slices and garnish with gogi seeds. Serve immediately or store in the refrigerator and serve later.

Note

The components of this recipe can be used to create many other kinds of dishes.  For example, stewed bean curd sheets and mushroom can be served separately. Stewed mushroom has been compared in flavor to vegetarian abalone.  If you have leftover cooked ingredients, these can be stored in the refrigerator for later use.

What do bean curd sheets look like, and where can I buy them?

Bean curd sheets are generally available in Asian grocery stores and in some health food stores. Here is a photo of bean curd sheets:

This dish brings together fresh cucumber slices and savory meat stuffing, a combination that will be familiar to fans of Chinese and Thai food who have also encountered the dish stuffed bitter melon.

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Ingredients:

• 1 pound ground pork
• 1 cup raw shrimp, peeled and devined, finely chopped into a paste
• 3-4 pieces dried shitake mushroom, presoaked in the water and then finely chopped
• 1 tsp. soy sauce
• 1/8 heaping tsp. salt
• ½ tsp. white ground pepper
• 2 tbsp. cooking wine
• 2 tsp. sesame oil
• 1 tsp. tapioca starch
• 3 large cucumbers, sliced into 2 cm (3/4 inch) thick cylinders

Instructions:

1. Mix all of the listed ingredients together except for the cucumbers. Hand-whip the mixture, stirring in one direction only, until well blended. This should take approximately 3 to 4 minutes.
2. Remove the center part of the cucumber containing the seeds. Wipe cucumber slices dry and sprinkle with tapioca starch.
3. Stuff cucumber slices with the meat mixture. The bottom part of cucumber should be stuffed and then patted flat so that it lies flat when it cooks. The top part should be overstuffed liked a raised dome.
4. Place the stuffed cucumber pieces in a steamer and steam under high heat for 15 minutes.
5. Use tapioca water (1 Tbsp Tapioca + 1/4 cup of water) to thicken the broth that comes from steaming the stuffed cucumber pieces. Spread this broth evenly on each cucumber piece. Recipe yields approximately 20 pieces.

Tip:

Select large cucumbers since they can hold more stuffing.  You can also use the ends of the cucumber by cutting a small slice into each end so that it sits flat and can be stuffed and cooked. Otherwise, save the cucumber ends for another recipe.

If you have ever enjoyed a traditional Chinese dim sum meal, you probably had an opportunity to try Siu Mai, the hearty, open-faced pork dumplings that come in a variety of regional variations.This recipe for siu mai incorporates common ingredients from Taiwanese cuisine such as water chestnuts, shiitake mushrom and white pepper.

Ingredients:

• 1 ½ lbs ground pork or chicken
• 10 pcs. shrimp, chopped into a paste
• 4 pieces dried shiitake mushroom, soaked in water until soft, then finely chopped
• 1 small white onion, finely chopped
• ½ cup water chestnut, finely chopped (optional)
• 1/4 tsp white ground pepper
• 1/4 tsp salt
• 1 tsp sesame oil
• ½ tsp light color soy sauce
• 2 tbsp cooking wine
• 2 tbsp water
• 1 package dumpling skins (siu-mai skin), round. Note: When selecting dumpling skins for use in this recipe, remember that thinner skins are better.

Instructions:

1. Mix all of the ingredients, other than the dumpling skins, until the mixture is well-blended.
2. Refrigerate the mixture for at least one hour.
3. Place about 2 tablespoons of the mixture on each dumpling skin. If you are using dumpling skins with a smaller diameter, use 1 1/2 tablespoons of the mixture instead.
4. Hold the siu-mai on your hand, then fold the edges as if you were creating a series of flower petals, using your thumb and index finger to gather the top edges of the dumpling skin. The top of the siu mai should not gape open too widely. Shape the top of the siu mai with one hand, and then the other hand to pat the bottom of the siu mai to create a flat bottom.
5. Garnish the top of each siu mai dumpling with green peas, slivered carrots or corn kernels.
6. Steam the siu mai dumplings at a high temperature setting for approximately 10 minutes.
7. Serve with chili sauce.

Ingredients:

• 1 lb. Shen-Li-Hon (Daikon leaf)
• 1/2 lb. broad bean. You can usually pick this up in bags in the frozen section
• 2 pieces salty egg yolk, cooked
• 1/8 tsp. white pepper
• 1/8 tsp. salt
• 1/4 tsp. sugar
• 1 tbsp. olive oil
• ½ tsp. sesame oil

Instructions:

1. Wash the Shen-Li-Hon and blanch in boiling water for one minute, then chop.
2. Blanch the broad bean until it is soft. This usually takes about two minutes.
3. Mash the blanched broad bean into the 2/3 of the egg yolk (save 1/3 of yolk for decoration), and then mix with chopped Shen-Li-Hone and the seasonings listed above.
4. Spread plastic wrap across the bottom of a bowl or deep platter, and then place the remaining 1/3 of the egg yolk at the center. Then pour in the broad bean-yolk mixture and press into the bowl until firm. Cover the bowl with plastic wrap and refrigerate until it is served.
5. When the dish is ready to be served, remove the plastic wrap from the top part of the bowl, cover the opening and with a large serving plate and flip the bowl over. Carefully remove the bowl and remaining plastic wrap.
6. Garnish with maraschino cherry or other fruit.

Quick-Cooking Tip

In order to keep the cold dish fresh and crispy, keep cooking time short. Do not over cook the vegetable!

What does a package of broad bean look like in the grocery store?

Here is a photo of the frozen broad bean I used in this recipe:

This oven-free recipe relies on a balance of moisture content and roasting time to produce the slightly crispy,  slight salty peanuts served as an appetizer at most Taiwanese restaurants. Bonus: this recipe calls for no added oils, other than those naturally found in the peanut.

Adapted from a recipe shared by Michelle Cheng.

Ingredients:

• 1 lb. raw peanuts, de-shelled but with skins intact
• 2 tsp. salt
• Water
• Optional – 1/2-1 tsp garlic powder

Instructions:

1. Add the peanuts to a large bowl, along with salt, garlic powder (if desired) and just enough water to cover the peanuts.  Gently stir to dissolve the salt and garlic powder.
2. Let the peanuts steep in the mixture for 10 minutes, then drain the water. A cautionary note: do not soak the peanuts for longer than 10 minutes or the peanuts will be soggy, rather than crispy.
3. Arrange the peanuts on a wide plate in a single layer and microwave for 5 minutes at 70% power. (Note: Use a microwave with 1000+W power.)
4. Mix the peanuts with a spatula to ensure even cooking and spread the nuts out again in a single layer. Rotate the platter and microwave again for 4 additional minutes.
5. Repeat and microwave again for 3 minutes on 70% power.
6. Repeat and microwave for 2 minutes at full power (high heat).
7. Repeat and microwave the peanuts a final time for 1 minute at full power.
8. Remove the peanuts from the microwave and let stand at room temperature until cool and crispy. Serve immediately or store in a jar.

What if my microwave doesn’t have custom power settings?

Every microwave is different and may yield different results. If you are using microwave without custom power settings, you may need to experiment and adjust the timings to ensure that the peanuts do not burn — for example, from 5-4-3-2-1 minutes to 4-3-2-1 minutes.

If the option is available, try to use a microwave with turntable, as this will help cook the peanuts evenly.

Stewed eggs are hardboiled eggs with a salty-sweet, complex taste that comes from being repeatedly stewed in a mixture of spices.

Instructions