Braising and Stewing dishes usually take some time to cook. The
main purpose is to fully cook the ingredients and at the same
time, cook it for long enough that it absorbs all the flavors.

When people think of braising and stewing, they usually think of
cooking for long periods of time. However, some dishes may
take only several minutes to braise and stew, other may take
30minutes or even hours to stew.

Youll find that some of the braising and stewing recipes I have
here doesnt take long to cook at all. However, youll learn some
exciting ways to make mouth-watering sauces for your dishes.

Usually, dishes involving beef or pork take a long time to cook.
Of course, most of the recipes in my braising and stewing section
use vegetables, and most cook within a few minutes.

I dont think that any of the braising and stewing recipes I have
here takes longer than 20 to 30 minutes to cook.

Youll notice that eggplant is used very often in Szechuan
cooking. Its a common ingredient used for braising and stewing.
You see dishes such as Garlic Braised Eggplant, Braised Eggplant
Fish, and Diamond Eggplant Fish in my recipes.

This is a dish that I came up with.

Its colors remind me of summer
time, and I really couldnt find a
nicer name. So decided to call it
Summer Breeze.

Its a very colorful and tasty dish.

This is one of my own creations, and its also
one of my favorite dishes to make.

I never liked the texture of store bought chow
mein noodles (or Shanghai noodles some
might call it).

You know, those big thick yellow noodles.
Im not talking about the thin type.

They never had much of a bite to them. Especially restaurant
made Shanghai noodles. Theyre always soft and mushy. Thats
why I never order it.

So, heres what I did, I decided to have some fun one day not
sure how it would turn out. I decided to make my own noodles
for stir-fry.

Did it ever turn out great!

Im going to show you how to make this dish. It looks great, and
it tastes fantastic.

This is one of my own favorite creations for vegetarian ribs. Its
a little spicy, and it has a very refreshing taste from the peppers.

When I worked in a Chinese buffet restaurant in high school, Ginger Beef
was one of my favorite dishes although it wasnt that great. The main reason I
liked it was because it was the only spicy dish.

The funny thing is, I can never taste the beef in it. Why? Because
most restaurants are rather cheap when it comes to the
ingredients they use. If you dont believe me, next time you visit
an Asian restaurant, pay attention to the most used ingredients.
Youll see a lot of green peppers and white onions. Theyre cheap
to buy, and easy to prepare.

The ginger beef my boss served had so little beef in it. It was
mostly batter. Im going to show you my own version of ginger
beef. Theres no real beef involved. Instead, we use either firm
tofu or steamed dough.

This dish emphasizes the natural
flavors of the cucumber. Very few
spices and flavoring are used in this
dish. All the ingredients used such as
salt, jalapenos and ginger are used to
enhance the flavor of the cucumber.
When you taste this dish, its both
light tasting and refreshing.

I get a kick out of cooking this dish every
time! And I bet you will too. This White
Oil Twin Mushrooms dish tastes
wonderful, and its so easy to make, and if
you ever have dinner parties, cook this
dish! You and your guests will love it. It
uses very common ingredients and
seasonings, yet the flavor that you get
from the dish is fantastic. Every time Im
eating this, I always think: Jeez, that was
so easy to make!

Ingredients:

Carrots 300 350g (8 10)
Green onion 2
Salt 1 teaspoon
My secret hot sauce 1 tablespoon
Sugar 2 teaspoon
MSG teaspoon (optional)
Szechuan peppercorn 10 12
Oil 4 5 tablespoons
Water cup

1. Peel carrots and cut off the two ends.
2. Roll cut the carrots.
3. Cut the green onions into 1inch long strips.
4. Heat oil to smoking point, and add in the peppercorns.
5. Add carrots, salt, sugar, hot sauce, and MSG.
6. Stir quickly, and add cup of water. Cover with lid.
7. Stir once awhile until the carrots are cooked. Add a little more
water if necessary.
8. Add in green onions and stir.
9. Dish up and serve.

Ingredients:

Snow peas 1 2 handfuls (30 – 35 pieces)
Mushroom 5 – 6
Shanghai Bok Choi 1 bunch (optional)
Garlic 3
Salt 1 teaspoon
Peppercorn 8 10
Sugar 1 teaspoon
Oyster sauce 1 tablespoon

1. Wash the snow peas, and tear off the two ends.
2. Cut mushrooms into cm slices.
3. Cut the Bok Choi into 1inch sections.
4. Peel and slice the garlic.
5. Heat oil in a wok to smoking point. Add peppercorns and
garlic.
6. Add in snow peas and mushrooms. Stir quickly.
7. Mix in salt, sugar, oyster sauce, a tiny bit of water and stir.
8. Add in the Bok Choi. Stir for 15 20 seconds.
9. Dish up and serve.

Note: the Bok Choi is added last because it cooks quickly. If you
added with the snow peas and mushrooms right from the start, it
gets overcooked easily.

Just about everyone knows about or has tried hot and sour soup
before. Of all the different hot and sour soups Ive tried before,
only two restaurants really made it well.

Have you ever tried making hot and sour soup? Ive tried many
times, and finally perfected my own recipe.

Its hot and sour, as the name
suggests, but if you dont
want it too hot or too sour,
go ahead and reduce some of
the ingredients.