prep time: 30 minutes      cook time: 30 minutes       total time: 1 hour       makes 4 sticky-rice-chinese-sausage-8servings

2 cups uncooked sticky rice (aka sweet rice or glutinous rice)
1 T oyster sauce
2 T soy sauce
1/4 tsp sesame oil
1/4 c chicken stock
1/2 tsp salt
2 T oil
1/4 c dried shrimp, soaked overnight
1 medium onion, finely diced
5 dried shiitake mushrooms, soaked in warm water until softened and diced
3 links chinese sausage, cut into small discs
1 tsp shaoxing wine
pepper, to taste
4 scallions, chopped


  1. cook the sticky rice according to the directions on the package and set aside to cool (normally cooked in the rice cooker). when in doubt, use less water to ensure you don’t come out with mushy, overcooked rice. in this case, undercooked is better than overcooked, because you will cook the rice again when stir-frying in the wok.
  2. combine the oyster sauce, soy sauce, sesame oil, chicken stock, and salt in a small bowl and set aside.
  3. heat the oil in a wok over medium heat. add the shrimp and stir-fry for 30 seconds to bring out the flavor.
  4. next add the onion, mushrooms, and chinese sausage, and stir-fry for another minute, taking care not to burn the onion. add the shaoxing wine and stir-fry for another 2 minutes. use a couple of spoonfuls of set aside sauce to flavor everything.
  5.  add all of the cooked sticky rice to the wok and break it up as much as possible. spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up).
  6. mix well, using a scooping motion to ensure the rice doesn’t stick to the bottom of the wok. add the rest of the sauce and stir-fry until the rice is uniform in color.
  7. season with pepper to taste and mix in about half of the scallions. you can serve it as is or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. sprinkle the rest of the scallions over the rice.

**note to self – look at the notes below on how much water to add to rice cooker

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beef stroganoff

January 24, 2016

prep time: 10 mins       cook time: 40 mins       total time: 50 min21f9d9aa-6193-41d3-a5d1-75f06a7bbe99
yields 4-6 servings

1 lb lean ground beef
2 (8 oz) packages of sliced button mushrooms
1 (12 oz) can evaporated milk
4 c beef broth
1.5 lb uncooked medium egg noodles
2-3 stalks of green onions, chopped
basil, parsley
1/2 c sour cream


  1. in a large pan or pot, cook beef over high heat, stirring frequently, until brown. drain almost all the fat.
  2. add mushrooms and salt and pepper to taste. cook about 5 minutes or until browned.
  3. add evaporated milk, beef broth, noodles, and green onions. noodles will not be completely covered at first. sprinkle basil and parsley over noodles
  4. heat to boiling over high heat. reduce heat; simmer uncovered 7-8 minutes, stirring frequently, just until noodles are al dente.
  5. remove from heat and then, stir in sour cream.


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hot and sour soup

December 15, 2012

prep time: 20 minutes       cook time: 20 minutes       makes 6 servingsDSCN4120-002

3 chinese wood ear (mu er), sliced
6 shiitake mushrooms, sliced
1 small can of bamboo shoots, sticks
2 T red wine vinegar
1 T white or rice vinegar
1.5 T soy sauce
1 T cornstarch
5 c chicken broth
1/2 block of firm tofu, diced in small cubes
2 eggs, beaten
1 tsp sesame oil
2 scallions
1/4 tsp salt
1.5 tsp pepper
1/4 tsp chili oil


  1. pour boiling water over mushrooms and wood ear until covered and allow them to soak for 20 minutes.
  2. mix both vinegars, soy sauce, salt, pepper, sesame oil, and chili oil together and set aside.
  3. open can of bamboo shoots and drain.
  4. pour chicken broth into a pot and bring to a boil over high heat.
  5. check on mushrooms and wood ear. slice and then reserve the liquid and mix with cornstarch.
  6. tofu should be cut into small cubes.
  7. add tofu, mushrooms, wood ear, bamboo shoots, vinegar mix, and cornstarch mix to broth. mix and bring back to a boil.
  8. once it comes to a boil, remove from heat. while stirring the soup, slowly pour the beaten eggs into the broth to allow it to instantly cook and feather into the soup.
  9. serve immediately and sprinkle the scallions over each serving as garnish.

source (my own photo above)

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