Fried Egg Tofu: An Easy and Delicious Appetizer

Egg Tofu can be purchased at any Asian supermarket. I always use this brand but others are just as good.

Slice the egg tofu into slices about 1cm thick. 

Add 3 table spoons of olive oil into a pan at medium high heat

When the oil is hot add the tofu. To check if the oil is hot place a chopstick or wooden spoon in the oil to see if it bubbles. If it bubbles it is ready. 

Place each slice into the pan and let it sit for a few min until it browns. 

Once they are golden brown flip them over to brown the other side. 

When you are done place it in a plate and drizzle some sesame oil and light soya sauce for taste.

Ingredients:

2 tubes of Egg Tofu
3 table spoons of olive oil
1 tea spoon of sesame oil
1 tea spoon of light soya sauce

How to Cook Perfect Shanghi Bok Choy Every Time

 Wash the bok choy very well by letting it sit in the sink in water for 5 - 10 min.

 

Crush 3 cloves of garlic 

 

 Cut the ends of the bok choy off

 Fry the crushed garlic in a pan with some olive oil.

 Place the wet bok choy into the hot pan. Add 3 tbs of water. This will help the veggies steam in the pan. Add a pinch of salt and pepper if you desire.

 Cover with a lid to steam the veggies. 

Place the bok choy into a container. 

To add more flavour add a sprinkle of soya sauce and sesame oil and mix. 

Ingredients:

2 pounds of Shanghi Bok Choy (Can substitute normal Bok Choy)
1 tea spoon of soya sauce
1 tea spoon sesame oil
1 table spoon of olive oil
3 cloves of garlic
3 table spoons of water

Steamed Short Ribs and Shanghi Bak Choy

Go to any butcher and ask them to cut the short ribs for you

Wine is not necessary but it will make it taste better and ensure the meat is not tough

If you do not let the veggies soak long enough it will be full of sand

Cut the ends off

Get an all purpose steamer. It is amazing!

This easy to make meal requires 20 min of cooking and 1 hour prep. You will need the following:

1 Steamer
4 pieces of short ribs (Ask the butcher to cut it for you)
5 cloves of garlic
1 pound of shanghi bok choy
5 tbs of olive oil
1 tbs of soya sauce
1 tbs of black bean sauce
pinch of salt
pinch of surgar
1 cup of white wine
1 onion

Begin by marinating the meat over night. Combine 3 cloves of garlic, sliced onion, soya sauce, black bean sauce, olive oil, salt, wine and sugar with the short ribs and let it sit over night in the fridge.

When you take the ribs out of the fridge, let it stand in room temperature for half an hour before cooking. Simply place it inside the steamer and steam for 20 min.

While the ribs are steaming, wash the bok choy in the sink. Cut the ends off and let it sit in the sink for 5 min. This will get all the sand out. Once they are washed, crush some garlic, and throw the garlic and bok choy in the steamer when there are 5 min.

At the 20 min mark, your meal should be done.

Enjoy