When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for November 12th, 2011




Tofu, Tomato and Spinach Soup

We’re always looking for tasty, healthy options, especially during the holidays when the turkey and stuffing is in overdrive. Here’s a light soup to make you feel good both inside and out!


½ package firm tofu (8oz.)
2 roman tomatoes
1 bunch fresh spinach (12oz.)
6 cups water
3 chicken bouillon cubes (Knorr brand)
1 scallion, including the green top
1 tablespoon canola or vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pure sesame oil
¼ teaspoon black pepper

Rinse tofu and cut into small ½-inch cubes. Wash and slice the tomatoes lengthwise in half and then into quarters. Cut each quarter twice crosswise. Remove the stems from the spinach if any and wash thoroughly. Cut the spinach into 1-inch pieces. Wash and trim the green onion. Finely chop.

To cook:
Heat oil in a non-stick wok or a medium size pot over medium-high heat. When the oil is hot, brown onion for a few seconds. Add spinach, cook and stir for approximately 1 minute until soft. Add tomato chunks, tofu cubes, salt, sugar, sesame oil and black pepper. Add water and chicken bouillon cubes (cut cubes into small pieces to dissolve quickly). Cook while stirring for 5 to 6 minutes, until the soup is brought to a full boil. Remove from heat. Serve hot.

Makes 6 servings
Preparation time: 10 minutes
Cooking time: 8 minutes




Chinese Style Pork Stew

We promise you this is sooo much better than it looks. In fact, it’s my daughter’s favorite dish. Although she was against me publishing it because it’s well, not exactly attractive. Pork stew is a traditional, Chinese home-style meat dish perfect for a family meal. Serve with steamed rice and stir-fried vegetables.


2 pounds boneless lean pork for stew
6 shiitake dried black mushrooms (soak in warm water for 10 minutes or longer until soft)
2 scallions, including the green top
1 tablespoon chopped fresh ginger root
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
½ cup soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry
2 tablespoons brown sugar
1 cup water

Cut pork into 1 inch cubes. Drain the water from mushrooms. Cut off stems if any and cut each mushroom in half or into quarters. Wash and trim the green onions, cut them into ½ inch pieces. Peel and chop the ginger root into very small pieces.

To cook:
Heat oil in a non-stick large pot over high heat. When the oil is hot, brown the onion and ginger root for a few seconds. Add the pork cubes. Brown the pork and stir for about 2 minutes. Add mushrooms, soy sauce, wine and brown sugar. Cook and stir for another 2 minutes then add water. Bring it to a boil, reduce the heat to
medium-low. Cover and simmer the pork for 1 hour 30 minutes. Stir occasionally until the liquid is absorbed and approximately ½ cup of sauce is left and the pork is tender. Serve hot.

Makes 4 to 6 servings
Preparation time: 10 to 15 minutes
Cooking time: 1 hour 35 minutes

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