Monthly Archives: November 2011

滑蛋蝦仁 Scrambled Eggs With Shrimp

Ready in less than 30 minutes with two ingredients.  This easy to prepare dish is a weeknight favorite

The key for this dish is simple – do not overcook! We want the egg to be creamy and melt in your month, not dry and rubbery. After the shrimps turn pink, you want to lower the heat and pour the eggs on top.  Turn up the heat quickly, and once the curds start to form on the side (see picture on the right below), stir quickly.  Continue to stir almost constantly until the eggs are just done. There should still be a small amount of liquid egg when you transfer it to your serving dish – the egg will continue for a bit more by itself from the heat.


  • 12 raw shrimps, peeled and deveined
  • 1 teaspoon corn starch
  • Salt and freshly ground black pepper
  • 3 large eggs
  • 1 tablespoon sesame oil
  • Chopped fresh cilantro leaves for garnish, optional
  1. Marinate the shrimps with one tablespoon of egg white, salt and corn starch.
  2. In a separate bowl, beat eggs with salt and pepper
  3. Heat oil in a skillet over medium high heat. Cook shrimps on both sides until opaque.  Turn the heat to low. Add eggs, turn the heat back to high, and fold eggs over themselves. Remove the skillet from heat when eggs are just cooked.

Posted by on November 10, 2011 in Chinese, Quick & Easy Recipes


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Spaghetti with White Clam Sauce

Does the smell of certain foods make your mouth water and your stomach growl even when you are not hungry?For me, just the fragrance of fresh herbs makes me want to cook them in a dish.  I was shopping at the local fresh produce market yesterday, and came upon this wonderfully fragrant bunch of basil. I can tell that it was very fresh as it looked to be right out of the soil, with its root and dirt clinging onto it and all. It was an impulse buy, and I didn’t even know what to cook with it initially.

It came to me after reviewing the items in the home pantry and the other produce that was available – I can make a nice clam pasta with it! The results turned out very nicely, and I hope that you like it as much as I did.


  • 1/2 box of thin spaghetti pasta
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 medium onion, julienned
  • 1 tomato, chopped
  • 4 stalks of asparagus, trimmed and cut into 1 inch pieces
  • 6 oz button mushrooms, trimmed and sliced 1/4 inch thick
  • 2 cans of clams with juice
  • 1.5 cup fresh basil leaves, thinly chopped
  • 1/2 cup Half and Half
  • 1 tablespoon flour
  • Salt and pepper to taste
  1. Bring a large pot of water to boil, add salt and spaghetti.  Cook for 4-5 minutes or follow instructions on the box.  Add two tablespoons of olive oil to the pasta and mix well.
  2. Heat oil in a skillet over high heat.  Add garlic and shallots, cook until fragrant  Add onion, tomato and the clam juices, cover and cook for a couple minutes.  Add asparagus and mushrooms.  Cover and cook for another 1-2 minutes, until everything is cooked through.  Stir in flour,  half and half, and wine.  Cook until the sauce thickens, stir in pasta, basil and clam meat.

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豆腐魚肚酸辣湯 Hot and Sour Soup with Fish Maw

Nothing beats a cold day like a hot bowl of homemade soup.  This hot and sour soup will awake your taste buds and warm up your stomach in the cold weather.  I used a homemade chicken stock in the recipe below, but a box of chicken stock would also work in a pinch and save you 1.5 hours of cooking time. Shiitake mushrooms and bamboo shoots are often used for this soup which can be added here as well. On the other hand, bean sprouts is an unconventional ingredient for this recipe, but it is actually my favorite addition. As you can probably tell, it is a very versatile soup and you can adjust some of the ingredients to your liking.


  • 1 box of silken tofu
  • 1 lb of skinless chicken breast or 3 cups of chicken broth
  • 2 pieces of ginger
  • 1 piece of fried fish maw
  • 1 cup of dried Wood Ear
  • 2 carrots, peeled and chopped into chunks
  • 1/2 carrot, shredded
  • 2 cups of bean sprouts
  • 1 tablespoon soy sauce
  • 4 tablespoon Chinese black vinegar,  Zhenjiang vinegar 鎮江醋, or balsamic vinegar
  • 1 teaspoon white pepper – (adjust to your taste for spiciness)
  • 3 tablespoons sweet potato starch or corn starch
  • 1 egg
  • 3 tablespoon cilantro, chopped

Fried Fish Stomach/Swim Bladder/Fish maw Preparation:

In a pot of hot boiling water, add 2 slices of ginger and fish maw.  Let it cook over high heat for 20 minutes.  Turn off the heat and cover for 30 minutes.  Drain and cut into 2 inches a piece.


  1. Soak wood ear in hot water and let sit for 20 minutes.  Clean and remove any hard parts with scissors.  Cut into strips.
  2. Prepare chicken stock – bring a pot of water (5 cups) to boil. Add chicken, carrots chucks, and ginger to the pot.  When it comes to boil again, lower the heat and simmer for 1.5 hours.
  3. Remove chicken, carrots, and ginger from the pot.
  4. Bring the soup to boil over high heat.  Add carrots, wood ear and fish maw.  When it comes to boil again, lower the heat and simmer for 5 minutes.
  5. Cut the tofu into strips.  When it boils again, stir in tofu.  Add soy sauce, vinegar and pepper.
  6. When it boil again, add bean sprouts, cook for 30 seconds.
  7. In a small bowl, mix the starch with 2 tablespoons of water.  Stir into the pot of soup slowly to thicken the soup.  You may add more starch mixture until desired consistency is reached.
  8. Lastly, turn off the heat.  Crack the egg and stir quickly.  Add cilantro, sesame oil and chili oil for your taste.  Serve while it is still very hot.
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Posted by on November 2, 2011 in Chinese, Soup Recipes


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