Beansprouts are a distinctively oriental vegetable, they don't have a long shelf life and usually consumed within a couple of days after cultivation or of purchase. To clean bean sprouts, drop into a basin of clear water, lift handful of bean sprouts out of the water and place in a colander, leaving behind the bean cases and broken off roots. Do not soak bean sprouts because they will exude water when cooked.

350 g Bean sprouts 10 g Goji berries 120 g Chicken breast 1 Egg white Oil to cook

6 g Salt 5 g White vinegar 3 g Chicken bouillon 15 g Spring onion, shredded 5 g Sesame oil 1 tsp Cornstarch

1. Wash and drain bean sprouts. Rinse the goji berries, drain and set aside. Thinly slice the chicken breast. Add in cornstarch and egg white. Mix well.
   
   
2. Heat some oil over high heat. When it begins to bubble, drop in shredded chicken and stir to separate. Remove when they turn white. Leave 1 tablespoon of oil in the pan and remove the rest.
   
3. Add in bean sprouts and goji berries, stirring briefly, add salt, vinegar chicken bouillon and shredded spring onion, stir for a couple of minutes. Return the shredded chicken to the pan, stir to mix well. Drizzle in the sesame oil, stirring briefly, and transfer to a serving plate.

"Qiongshan or Qiong Moutain" is situated on the northern coast of Hainan province, China. 'Tofu' here is not made from beancurd, but egg whites. Then why is it called Tofu? Because of its smooth, silky and delicate texture resembles to 'tofu'. This is one of many well-known local specials, flavourful and delicious. Before I start writing the recipe, I want to thank Amanda at Nourish for sharing this award with me. :-))

5 Egg whites 1/4 tsp Chicken bouillon 125 ml Water 1/2 tsp Salad oil 3 Shelled shrimps Some dried scallops 20 g Cucumber 1/2 tsp Cornstarch

1. Soak the dried scallops with some water in a bowl. Microwave on high heat for 5 minutes. Rub them into thin threads after cooling down. Mix the cornstarch with scallops water.
   
2. Devine, rinse and cut the shrimps into small pieces. Marinate them with a little of pepper, salt, and rice wine for 5 minutes.
   
   
3. Mix egg whites, chicken bouillon and water. Steam for about 10-12 minutes until the mixture sets.
4. Heat up a skillet with oil, adding in the prepared shrimps and stir-fry until cooked. Add in scallops and starch solution. Spread the sauce over the steamed egg whites.

Aubergines, native to India, are a favourite ingredient in kitchens all over the world. They are a perfect vegetarian main dish because of its meaty texture. An aubergine with flabby skin will probably taste bitter. Gently press it with your thumb, the indentation should return fast if it is fresh.

	Sauce
200 g Aubergine 1 stalk Spring onion, shredded	2 tbsp Pickled chilli, chopped 1 tsp Minced garlic 1 tsp Ginger paste 1 tbsp Light soya sauce 1 tbsp Maggi sauce 1 tbsp Sesame oil 1 tsp Salt 1/3 tsp Chicken bouillon

Batavian endive, or escarole, broad chicory has broad outer leaves with a crinkled shape. They can be served cooked or used raw in salads with mayonnaise. They don't taste as bitter as Belgain or curly endive. I am sending this to Blogger Secret Ingredient: GREENS hosted by girlichef.

2 Alaska Pollock fillets 1/2 tsp Jiafan rice wine 1/3 tsp White pepper powder 1/3 tsp Salt 200 g All-purpose flour 1 Egg 50-80 g Escarole, sliced thinly 10 g Salt 10 g Chicken bouillon Cooking oil Sweet chilli sauce

1. Marinade the fish fillets with rice wine, white pepper and 1/3 teaspoon of salt. Set aside for 10 minutes. In a mixing bowl place the flour, egg, greens, salt and chicken bouillon. Well mix. Coat the fish fillets with the batter.
   
   
2. Heat up a skillet over the high heat with some oil. Add in the coated fish fillets and pan-fry until golden brown at the both side. Slice them and serve with sweet chilli sauce.

Wolfberry, (other names like Chinese Wolfberry, Goqi ) a Powerful Antioxidant, has been highly regarded as one of the foremost nutritional and therapeutic plants in China. It can be used to nourish a weak body, improve vision, and promote longevity. Chinese Wolfberry contains compounds known as "lycium polysaccharides", which is highly effective in promoting immunity. TCM (Traditional Chinese medicine) uses Chinese Wolfberry to treat diabetes, hypertension, fever, malaria, and cancer. It's also used for improving circulation, erectile dysfunction, dizziness, an eye tonic for blurred vision and tinnitus.
If you interested in TCM and wants to know more about Goqiangiesrecipes, check Traditional Chinese Medicine Health out.

250 g Asparagusangiesrecipes 1 tbsp Corn oil 200 g Stock 1/2 tbsp Chinese wolfberries / Gojiangiesrecipes 3 slice Ginger root 1/2 stalk Spring onion 1 clove Garlic 1/3 tsp Salt 1/2 tbsp Cornstarch 1/2 tbsp Water

1. Peel the rough skin off the asparagus and trim them into even stalks. Rinse and put them in a pot of salted boiling water. Blanch briefly and remove. Slice the ginger, onion and garlic. Clean the Chinese wolfberries with water. Drain.
   
2. Heat the corn oil in a skillet until hot. Add in sliced ginger, onion and garlic, stirring until aromatic, and pour in the stock. Bring it to a boil. Put the asparagus into the stock, and season it with the salt.
3. Transfer the asparagus into a serving dish, discard the ginger, onion and garlic. Add in Chinese wolfberries and let cook briefly. Dissolve the cornstarch in water and drizzle into the soup. Cook on strong heat until it thickens. Pour over the asparagus and serve immediately.

Mango is one of the most delicious fruits in the world and regarded as a valuable item of diet. The flavor of the mango is described as a delicate, exotic blend of peach and pineapple flavors. They are great with poultry, seafood, smoothies, etc. and they can be eaten fresh.

	Marinade
150 g Chicken breast, boneless and skinless 1/2 Fresh mango 1 clove Garlic, minced 20 g Onion, shredded Cooking oil 1 tbsp Water or mango juice 1 stalk Spring onion, roughly shredded 1/2 Fresh tomato, cut into wedges Salt to taste	1 tsp Maggi seasoning 1/3 tsp Salt 1/4 tsp Sugar 1/2 tsp Sherry, half dry 1 tsp Cornstarch

1. Rinse, pat dry and shred the chicken breast. Place the shredded chicken in a bowl, adding in the marinade, mix and set aside for 30 minutes. Cut the fresh mango lengthwise, along the pit. Peel and slice the flesh.
   
2. Heat up some oil in a skillet. When hot, add in the marinated chicken and stir briefly until the pink colour has turned into ivory. Scoop out and drain.
   
3. Leave one tablespoon of oil in the skillet and heat up again. Stir the minced garlic and shredded onion until aromatic. Add in white parts of spring onion and return the chicken to the skillet. Stir briefly. Add in water, mango slices, and tomato wedges, stirring, and season with salt if necessary, until all the ingredients are well-combined.

“Sweet Fermented Flour Paste” (or Tian Mian Jiang in Chinese) is a savory runny paste with salty sweetness made from flour and flour through fermentation. It is an ideal fix for stir-fry dishes, and a dipping for Peking duck. It’s not made from soya bean, and it’s not the same as hoisin sauce or plum sauce. It’s a traditional sauce used in northern Chinese cuisine while hoisin often seen in Cantonese or other southern kitchens and used as a substitute to serve with Peking Duck.

	Sauce
200 g Chicken breast 1/2 tbsp Cornstarch 1/2 tbsp Water Pinch of salt 400 g Carrots Frying oil 1/2 tbsp Sesame oil	2/3 tbsp Sweet fermented flour paste 1/3 tbsp Light soya sauce 1/2 tbsp Jiafan rice wine 1/2 tsp Salt 2/3 tbsp Sugar 1/2 tsp Chicken bouillon

1. Clean the chicken breast and pat it dry with kitchen towel. Cut them into 1-inch dices. Marinate chicken dices with cornstarch solution and salt for 30 minutes. Rinse the carrots and cut into 1-inch dices too.
   
2. In a small bowl, combine all ingredients for the sauce. Set aside. Deep-fry diced carrots for about 5-8 minutes until cooked. Pour all but a tablespoon of oil in the skillet. Add in marinated chicken and stir until tender.
   
3. Remove chicken and add in sesame oil in a skillet, add in the sauce and stir until thickens. Return the carrots and chickens, stir until thoroughly heated.

Simply shaped into rounds and steamed

two toned buns

Twisted Rolls or Hua Juan in Chinese are steamed buns (with scallions, sesame seeds, peanut, etc. ) twisted into a beautiful flower pattern. The dough can be simply shaped into rounds too. You can also use a bit of cocoa powder to make a darker dough and roll it up with a light dough prepared with water to create a two toned steamed bun.

200 g German #550 flourangiesrecipes 100 g Whole spelt flourangiesrecipes 4 g Instant dry yeast 165 g Honey carrot juiceangiesrecipes, at room temperature 1 tbsp Vegetable oil or olive oil 1 stalk Spring onion, finely chopped 1/2 tsp Black pepper salt

1. In a mixing bowl, combine flour, whole spelt flour and instant yeast together. Make a well in the middle and pour in the carrot juice. Mix on slow speed until you have a dough that holds together. Adjust the amount of carrot juice, adding more or less as needed. Turn the speed of the mixer to medium and knead until it is smooth and elastic.
   
2. Prove the dough in a bowl covered with a plastic film until it has increased in volume distinctively, about 45 minutes. Press out the air and roll it out into a large rectangle. Brush the surface with oil and sprinkle the black pepper salt and chopped spring onions over. Roll up and divide it into 16 portions. Take each piece and, with the cut sides facing outward, use chopsticks to press down lengthwise in the middle so that the layers of both sides extend outward beautifully.
   
3. Arrange the rolls in the steamer lined with cheese cloth. Cover it with a plastic film and set aside for 15 minutes. Steam the twisted rolls over a pot of boiling water on strong heat. Turn the heat off and leave the steamer covered for 2 minutes before serving.

This is one of the dishes you would find in the menu of Chinese restaurants, where serves Cantonese and Chiu chow cuisines. The string or garden beans are usually used to cook the dish. I used the asparagus because I love it and it is in season.

75 g Diced pork (or ham or ground meat) 250 g Bottom halves of green asparagus 1-2 tbsp Olive-pickled leaf mustardangiesrecipes 2 clove Garlic, minced ½ tsp Ginger, shredded

1 tsp Jiafan rice wineangiesrecipes 1 tsp Light soya sauce 1/3 tsp Chicken bouillon Pinch of white pepper powder 1 tbsp Cooking oil

1. Trim off the woodsy bottoms of the asparagus stalks and cut asparagus stalks in half. Reserve the spear parts for other use. Dice the lower portion of the asparagus.
   
   
   
2. Heat the oil in a large heavy skillet, when very hot, add in the meat and sprinkle in rice wine. Stir until the fat comes out and add in asparagus. Cook for 2-3 minutes. Add in soya sauce, pepper powder and chicken bouillon. Stir-fry over strong heat for a minute. Add in olive-pickled leaf mustard and toss until all ingredients are well coated with sauce.

Asparagus is one of the most nutritionally well-balanced vegetables, which is high in "folic acid/叶酸" and is a good source of "potassium/钾, fiber/纤维, vitamin B6, vitamins A and C, and thiamin硫胺素维生素/B1". Moreover, asparagus has no fat, no cholesterol and is quite low in calories and sodium. It is very popular in Europe, especially Germany where promotions, creative events, and festivals are held to honour the arrival of what's crowned as "Königliches Gemüse" - royal vegetable. There's even an asparagus peeling competition/Spargelschäl-Wettbewerb during the celebrated asparagus season, and the crowning of an asparagus king or queen. Along with the asparagus-based delicacies, a range of German white wines, such as Riesling, Müller-Thurgau or Grauburgunder, together with some interesting reds, will be launched. White asparagus are sunlight-deprived stalks and they are milder and more delicate than the green one.

5 stalk Asparagus, whiteangiesrecipes 1 tbsp XO sauce 1 tsp Garlic, minced 2 tbsp Water

2 tbsp Dry white wine 1/2 Tomato 1/2 stalk Spring onion 1/4 tsp Salt

1. Before start cooking white asparagus, they must be peeled, as the outside is fibrous and even woody at times. Use a common but sharp vegetable peeler, starting just below asparagus spears, peel toward the cut end. Once all the asparagus has been peeled, cut off the cut ends about one inch up. Slice the tomato into wedges and the spring onions into smaller chunks.
   
2. Heat up a skillet over medium-high fire. Stir in XO sauce and minced garlic until aromatic. Add in the prepared white asparagus, stir briefly, drizzle water and white wine over. Cook until soft to your liking. Add in tomato wedges and spring onions. Mix everything together. Flavour with salt and serve.

Easy, healthy, and delicious lotus root ! Lotus root is the root of the lotus plant. It can be used as a salad, or stuffed with glutinous rice and steamed as dessert, or squeezed into a drink, or stir-fries, or double-boiled with pork spare-ribs as a popular summer time soup, which, according to my mum, helps to clear the heat and improve the appetite.

250 g Lotus roots 50 g Ground pork 1 tbsp Corn oil 1 tsp Jiafan rice wine 3-5 Dried chillies

1 stalk Spring onion 3 tbsp Sweet fermented bean pasteangiesrecipes 1 tbsp Hot bean sauceangiesrecipes 30 ml Chicken stock Drops of sesame oil

1. Fill a pot of cold tap water with a tablespoon of vinegar. Peel and clean lotus root. Slice the lotus root and put them into the vinegar water to prevent lotus roots from browning.
   
2. Heat up a pan with oil and add chillies. Stir-fry a bit before adding spring onions and ground pork. Stir for 30 seconds, then add bean sauces, rice wine and lotus root slices. Splash the chicken stock and cover, reduce heat to medium and cook for 30 seconds. Dribble in the sesame oil Serve hot.

The reason I used balsamic vinegar for this recipes was because I had no Chinese rice vinegar left...and haha....the dish turned out very very good. A little balsamic vinegar goes a long and right way.

280 g Chicken breast 1 tbsp Maggi sauce 1 tbsp Jiafan rice wine 1 tbsp Salt 1 tbsp Cornstarch 1 tbsp Water

Cooking oil 1 tsp Minced gingers 1 tbsp Chopped scallions 1/2 tbsp Minced garlic 2 tbsp Black rice vinegar or Balsamic vinegar

1. Combine together cornstarch and water in a small bowl. Wash chicken breast, pat dry and cut into inch size pieces. Season them with salt, half tablespoon of maggi sauce and one tablespoon of rice wine. At last add in cornstarch, and water and combine.
   
2. Heat up a pan with oil until hot. Fry the marinated chicken until golden. Remove and drain on a kitchen paper. Using one tablespoon of frying oil to stir-fry ginger, scallion and garlic until aromatic. Pour in balsamic vinegar and fried chicken, drizzle in the rest of rice wine and maggi sauce. Toss to mix all the ingredients and chicken has thoroughly coated with sauce. Dish off and sprinkle some chopped scallion if desired.

Soy milk is made by soaking soybeans, grinding them with water, The fluid which results after straining and cooked is called soy milk. Soybeans contain rich protein, vitamins A, B1, B2, and other mineral elements. Research has shown potential health benefits of soy in preventing breast cancer and the growth of prostate tumors, and fighting coronary heart disease, osteoporosis,diabetes, promoting growth, healing and vitality. It is also thought to alleviate symptoms of menopause and to promote eye health.

Soya Milk Prepared With Soya-milk Maker / 机制鲜豆浆

Homemade Soymilk With Standard Kitchen Blender/ 家庭自制豆浆（用普通厨房搅拌器）

Homemade Tofu Without Nigari Gypsum / 不添加盐卤和石膏的家庭制豆腐

Preparing Tofu With Gypsum / 制作石膏南豆腐

After making tofu or soya milk, the solid residue which remain in the filter sack called okara (pronounced oh-KAR-uh) or soy pulp. Okara, low in fat, high in dietary fiber, along with protein, calcium, iron, and riboflavin, were recognized to be helpful in controlling diabetes, reducing blood sugar and cholesterol, adding in digestion and circulation, protecting the bones, and reducing cancer risk. If you make soyamilk by machine, the okara will be cooked during the process. Otherwise, I would suggest to steam or toast the raw okara for 20 minutes before using.

01. Honey Okara Pancakes / 蜂蜜豆渣薄饼	02. Okara Pancakes / 香煎豆渣饼（咸）
03. Steamed Okara Buns / 豆渣馒头	04. Steamed Two-Toned Okara Nutella Buns / 豆渣巧克力双味蒸包
05. OKara Congee / 豆渣粥	06. Okara Croquettes / 豆渣丸子
07. Matcha Okara Cranberry Loaf / 抹茶豆渣越橘吐司	08. Okara Honey Bread / 豆渣蜂蜜面包
09. Okara Raisin Rolls / 豆渣提子餐包	10. Okara Rolls With Old Dough / 老面豆渣硬包
11. Birthday Cookies / 庆生曲奇饼	12. Okara Cookies / 豆渣饼干

	Marinade
300 g Fish fillets 1 Egg 1 ½ tbsp Cornstarch 3 tbsp Flour 100 g Almond slices Oil for deep-frying	1 stalk Spring onion,chopped 2 slice Fresh ginger root, finely chopped 1 tsp Jiafan rice wine 1 ½ tsp Sugar ½ tsp Salt

1. Rinse, pat dry and cut fish fillets in narrow strips. Chop spring onion and ginger root. Place the fish fillets with the marinade in a bowl and set aside for 15 minutes, turning turning occasionally. Drain, discarding marinade.
   
   
2. Beat egg lightly, and then blend in cornstarch and flour to make a batter. Dip fish strips in batter and roll in almonds to coat. Meanwhile heat oil until hot.
3. Lower in the fish strips, several at a time, and deep-fry until golden, about 1 minute. Drain on paper towel and serve at once.

A very healthy dish made with ground skinless chicken breast, mixed with egg whites. To make the dish look more colourful and appetizing, I have separated some of the mixture with spinach to make a duo of steamed chicken.

180 g Chicken breast 2 Egg whites ½ tsp Jiafan rice wine ¼ tsp Salt ¼ tsp Ginger powder

2 tbsp Frozen spinach puree, thawed 1 tsp Garlic, minced 1/3 tsp Ginger, chopped ½ cup Chicken stock ½ tbsp Cornstarch solution

1. Rinse the chicken and grind in a food processor. Season it with rice wine, salt and ginger powder. Add in egg whites and stir vigorously until all ingredients are well-combined and the mixture is elastic.
   
   
2. Divide the chicken mixture into 2 portions. Mix one portion with the spinach puree. Place them in a heat-proof rectangular container. Steam for 12 minutes over the high heat until cooked. Slice the chicken and arrange them in a serving plate.
3. Heat up a skillet with oil. Add in chopped ginger and garlic, stirring until fragrant. Season with salt and thicken with the starchy solution. Pour over the chicken. If you wish, garnish the dish with shredded spring onion, carrot or tomato.

Okara (oh-KAR-uh)or soya pulp is the high fiber remnant after the production of soya milk or tofu/bean-curd. Okara is a Japanese word, meaning "the honorable shell." In China, okara is known (in pinyin ) as douzha / "soy lees", or doufu zha / "tofu lees". Soya pulp or residue in plain English.
I usually make soya milk or tofu with a machine, therefore the okara will be cooked during the process.

250 g Okara, cooked 50 g Carrot 50 g Bell pepper 30 g Black fungus 1 stalk Scallion, chopped 1 tbsp Shallot fritters 1/2 tbsp Sesame seeds

1 Egg white 1 Whole egg 2 tbsp Cornstarch 1/2 tsp Chicken bouillon Salt and pepper to taste Some frying oil

1. Dice carrot, bell pepper and black fungus. Place them in a mixing bowl. Squeeze excess water out of okara and add into the vegetable dices. Mix in chopped scallions, shallot fritters, egg white, egg and starch. Flavour the mass with chicken bouillon, salt and pepper to taste. Combine all the ingredients.
   
   
2. Heat up oil till 180C/350F. Form the mixture into balls and low them down to the heated oil. Fry until golden brown. Alternatively you can fry the okara balls lightly coated with sweet potato-starch, as a result, okara croquettes taste more crispy. Serve with any preferred sauce.

A juicy delicious ground meat filling sandwiched between two layers of aubergines and braised with tomato sauce.

		Sauce
250 g Aubergine 100 g Breadcrumbs 1 Egg 30 g All-purpose flour 1 tsp Cornstarch 10 g Carrot slices 1 tbsp Water Some chopped spring onions to garnish Some frying oil	100 g Ground meat 1 tbsp Chopped spring onions 1 tsp Ginger paste 1 tsp Salt 1 tsp Chicken bouillon ½ Egg	50 g Tomato wedges 1 tbsp Ketchup 1 tsp Chicken bouillon 1 tsp Salt 1 tbsp Sugar 1 tsp White vinegar 120 ml Water

1. Place all the spread ingredients together in a bowl. Mix thoroughly. Blend all the ingredients for the sauce in a bowl and set aside. Peel and cut the aubergine into 3mm thick rounds. Dissolve the cornstarch with water in a small bowl.
   
2. Spread some ground meat mixture on a round of aubergine and top with another, pressing gently to form a "sandwich". Coat the sandwich like aubergine thinly with flour, dip into the beaten egg and then with bread crumbs. Heat up some oil in a pan. Deep-fry the sandwich aubergines until golden brown. Drain and place them in a serving plate.
   
3. Heat up a skillet with a tablespoon of oil.Add in tomato wedges and carrots. Stir briefly. Pour in the prepared sauce and bring it to a boil. Add the cornstarch solution to the sauce and cook until it starts to thicken. Turn the heat off and pour the sauce all over the aubergine. Sprinkle the chopped spring onions on the top and serve.