So, how can you prepare delicious bok choy in your home?  What do you do with it once you have purchased it from the produce market?  Normally, the first step involves thorough washing.  Bok choy arrives in stalks, similar to celery, and it tends to gather the most dirt near the base of the stalks.  You can pay extra for pre-washed bok choy, yet, I do not recommend this.  I always prefer to wash my own vegetables.  The rest is up to you, but here are some basic instructions for cooking with bok choy:

Zong Zi dumplings to this day are prepared and enjoyed as a memorial to the greatest ancient poet of China. The festival of Duan Wu (or, the Dragon Boat Festival) is held, and people share in the nationwide tradition of eating the Zong Zi. Visitors from foreign nations who are fortunate enough to be in China during this celebration are rightly impressed with the delicacy of  the dish.  On the dumpling’s surface, the faint imprint of the leaf in which it was wrapped leaves a fragile scent, and the people are reminded of the poet they lost to the river.

Many adult Chinese people today remember eating this snack on May 5, traditionally the day associated with the death of Qu Yuan.  It was a special event only enjoyed on that day each year. In modern times, though, the Zong Zi is not made exclusively for the Duan Wu Festival. People now enjoy it throughout the year. Each region has developed its own special way of preparing the dumplings, giving each area its own distinctive flavor of Zong Zi. In remembrance of Duan Wu, many cooking channels feature specials on cooking Zong-Zi. If you are interested in these specials check your TV Guide early so you’re ready to DVR some of the specials. Whether you have cannon satellite tv or cable, you should be able to find a cooking channel with a great special!

Perhaps if you are in the region yourself this Spring around the time of the Dragon Boat Festival, you too will be able to enjoy the wonderful tradition of having Zong Zi dumplings, just as they were meant to be enjoyed, in China.  The patriotic poet would surely approve.

Here is my favorite video of how to make Kakiage Soba noodle soup at home.  I love this food series, Cooking With Dog.  Frances, the poodle, is a cute kitchen addition and he always sits very straight to be most helpful.  Last time I made this I had a window installation guy repairing a few windows from www.allglasswindows.com, and I offered him some for lunch. He loved it! And so now, if you choose to make a traditional Japanese New Year’s breakfast at home, here is the video you want to see.   Good luck for the new year!

The wok is one of the most important cooking pieces a Chinese cook can have, and each part of the wok plays an important role in the proper heating of foods.  The shape, color, material, and texture of each wok is unique to the person cooking with it, since as you cook, your wok will become seasoned over time and will take on characteristics all its own. Spice it up, us the hottest sauce on the planet.  Here is a wonderful infographic that shows us what each part of the wok is for and how it contributes to the overall success of the cooking:

Thai cooking is related in many ways to Chinese cooking.  Today, we take a break from the traditional Chinese fare to bring you a flavorful and spicy Thai dish that is a favorite among Chinese traveling in Thailand.

Thai Vegetarian Panang Curry

Cut some mushrooms into quarters
Cut baby corn length ways into 2/3 slices
Make matchsticks of red peppers
Green Pepper and some Yellow Peppers are also cut into matchsticks
2 large potatoes are then boiled and cut into chunks
1 head broccoli that is steamed or microwaved
2 Tbsp of Thai basil

Lime juice and some roasted cashew nuts

3 tablespoon of Panang (red) curry paste
1 tablespoon of fish sauce (leave this out if vegetarian!)
1 tablespoon peanut oil
400 g. canned coconut milk
1/2 cups  water

1  Heat oil in a large pan over a medium high and add mushrooms. Fry for a few minutes.
2. Add  baby corn and peppers, cook for 5 minutes.
3. Add  panang curry, cook until you see the oil,
4. Add the coconut milk, the water, some few kaffir leaves, the Thai basil and fish sauce (if using) and bring toa boil. Simmer and cook for 10 minutes, or until the vegetables are just tender.
5. Add your broccoli and potatoes and cook for 5 minutes.
6. Add cashew nuts, stir and serve with rice

Wonton soup is the most popular soup you can find in the United States of America’s Chinese restaurants and in Canada.  Along with egg drop soup, it is very well known.  It is also surprisingly simple to prepare in your own home. Once you have practiced the folding of wonton, and selecting the right amount of filling so as not to cause the thin wonton to come apart during cooking, you have won the battle of cooking wonton.  The only thing left to do then, is to check out the video link below.  This will show you with some detail how to make the wonton soup at home for your family.

Do not also forget alarm security for your house.

Ingredients

1 lb wide lo mein noodles

6 tablespoons smooth peanut butter

3 tablespoons dark soy sauce

3 tablespoons toasted sesame oil

3 tablespoons boiling water

3 tablespoons ginger preserves or jam

1/2 teaspoon dried red pepper flakes

2 teaspoons sesame seeds

4 teaspoons rice vinegar

2 scallions, chopped

Directions

1. Cook the noodles according to directions that are on the package. Drain, and rinse in cold water.
2. Mix swiftly together the remaining ingredients except scallions until it is very smooth. Toss noodles and sauce gently to coat with flavor, then top with chopped scallions. This may be served at room temperature, or chilled as you like.