347 Shanghai Stir Fried Sticky Rice Cakes with Mixed Vegetables INGREDIENTS (4 servings) 1-2 bunches of spinach, washed and cut into short lengths 1/3 of a head of napa cabbage, shredded 1 cup of carrots, sliced 1 package of frozen, sliced, plain sticky rice cakes (ovalettes); open the package, soak in cold water, separate each […]

346 Shanghai Stir Fried Sticky Rice Cakes with Pickled Mustard Greens INGREDIENTS (4 servings) 1 package of frozen, sliced, plain sticky rice cakes (ovalettes); open the package, soak in cold water, separate each piece, and drain before using 2-3 cups of picked mustard greens, rinsed and chopped 1 cup of shiitake mushrooms; soak in water […]

345 Mapo Tofu (Braised Tofu in Chili Sauce) INGREDIENTS (4 servings) 1-2 packages of soft tofu, cut into small cubes 1 cup of vegetarian ground meat 1 Tbsp of chili bean sauce/hot bean sauce A dash of chili oil or chili paste (optional) Cilantro, for garnish A dash of cooking oil A dash of low […]

344 Scrambled Eggs with Green Onion INGREDIENTS (2-4 servings) 2 cups of (pearl) green onion, cut into short lengths 5 eggs, beaten A dash of cooking oil A pinch of salt DIRECTIONS Step 1 Heat oil in a pan and scramble the eggs until they’re half-cooked small lumps. Remove the eggs from the pan and […]

343 Braised Water Bamboo with Bai-Yei and Celery INGREDIENTS (4 servings) 1 cup of water bamboo, sliced 2 cups of bai-yei (thick bean curd sheets), cut into large chunks 1 tsp of potassium carbonate solution/lye water OR 1/2 tsp of baking soda 3 cups of water 1/2 cup of Chines celery, cut to short lengths […]

342 Stir Fried Bird’s-Nest Fern with Fragrant Manjack Fruit INGREDIENTS (4 servings) 3-4 cups of bird’s-nest fern, remove the roots and cut into 3” lengths 2 Tbsp of fragrant manjack/bird lime tree A little bit of ginger, julienned A dash of cooking oil A pinch of salt DIRECTIONS Step 1 Heat oil in a pan […]

341 Braised Squash, Bamboo Shoots, and Enoki Mushrooms INGREDIENTS (4 servings) 3 cups of luffa squash, cut on a diagonal into large chunks 1 cup of enoki mushrooms 1/3 cup of shiitake mushrooms, shredded 1/3 cup of bamboo shoots, julienned A little bit of imitation seafood or vegetarian ham, julienned A little bit of ginger, […]

340 Sautéed King Oyster Mushrooms with Baby Corn and Basil INGREDIENTS (4 servings) 2 cups of king oyster mushrooms, coarsely chopped 1/2 cup of dried shiitake mushrooms, soak in water until soft and drain before using 1 cup of baby corn, cut in half A few slices of ginger 1/3 cup of Chinese celery, coarsely […]

339 Stir Fried Cabbage, Broccoli, Bell Pepper, Oyster Mushrooms, and Black Fungus INGREDIENTS (4 servings) 1/3 cup of red Bell pepper, julienned 3 cups of cabbage, thickly sliced 1/2 cup of (pearl) oyster mushroom, remove stems and tear into pieces before using 1/2 cup of black fungus; soak in water until soft, remove the stems, […]

338 Cold Black Fungus with Ginger and Goji Berries INGREDIENTS (2-4 servings) 2-3 cups of black fungus; soak in water until soft, remove the stems, cut into large pieces, and drain before using A little bit of ginger, julienned A small handful of goji berries, soak in water until soft and drain before using A […]

337 Crispy Tofu in Sweet Black Bean Sauce INGREDIENTS (2-4 servings) 1-2 packages of firm tofu, cut into 3” cubes 1/3 cup of red Bell pepper, chopped 1/3 cup of Chinese celery, chopped A few chili peppers, diced 2-3 eggs, beaten 1-2 Tbsp of flour 1.5 Tbsp of black bean sauce A pinch of sugar […]

336 Stir Fried Sugar Snap Peas, Red Peppers, and King Oyster Mushrooms INGREDIENTS (2-4 servings) 1 cup of king oyster mushrooms, sliced 1 cup of sugar snap peas 1/2 cup of red pepper, julienned A little bit of ginger, julienned 1-2 Tbsp of water A dash of coking oil A pinch of salt A dash […]

335 Kung Pao Mixed Vegetables with Cashews INGREDIENTS (4 servings) 1 cup total of red and green Bell peppers, cut into bite-sized chunks 1 cup of baby corn 1/2 cup of Chinese celery, cut into short lengths 1 cup of enoki mushrooms 1 cup of konnyaku (yam cake), cut into bite-sized chunks A pinch of […]

334 Thai Style Sautéed Eggplant, Tomato, and Basil INGREDIENTS (2-4 servings) 4 cups of Chinese eggplant, cut into large pieces on a diagonal 1/2 cup of black fungus; soak in water until soft, remove the stems, cut into large chunks, and drain before using 2/3 cup of tomato, cut into bite-sized pieces 1/4 cup of […]

333 Thai Style Taro, Mushroom, and Mixed Veggie Hot Pot INGREDIENTS (2-4 servings) 4-5 cups of taro, peeled and cut into bite-sized pieces 1 cup of mushrooms, halved 1/2 cup of baby corn, halved lengthwise 1/2 cup of carrots, cut into bite-sized pieces 1/2 cup of broccoli, cut into bite-sized pieces, blanched, and drained 1/4 […]

332 Thai Mixed Vegetable Soup INGREDIENTS (4-6 servings) 2 cups of bok choy, cut into bite-sized chunks 1 cup of (pearl) oyster mushrooms, roots removed and torn in half 1 cup of bamboo fungus; after rinsing, soak in water until soft, remove the roots, and cut into large pieces, blanch and drain before using 1/2 […]

331 Nagaimo Yam with Roselle Sauce INGREDIENTS (2-4 servings) 2-3 cups of nagaimo yam, cut into long thick strips 1 cup of Roselle buds, chopped (if using the dried buds, soak in water until they start to spread out and drain before using) 3 Tbsp of rock sugar, can substitute brown sugar 1-2 cups of […]

330 Moo Shu Vegetables INGREDIENTS (2-4 servings) 2-3 cups of cabbage, shredded 1/3 cup of bamboo shoots, julienned 1/3 cup of black fungus, julienned (first soak in water until soft, then remove the root and drain before cutting) 1/2 cup of dried tofu, cut into thin strips 1/3 cup of carrots, julienned 1/2 cup of […]

329 Baked Tomato with Mushroom and Cheese Stuffing INGREDIENTS (2 servings) 2 tomatoes 1 cup of mushrooms, finely chopped 1/4 of peas, blanched and drained 1 cup of mozzarella cheese or other white cheese, shredded 2 pods of okra, blanched and drained A pinch of salt A pinch of pepper DIRECTIONS Step 1 Slice off […]

328 Stir Fried Bell Peppers with String Beans INGREDIENTS (1-2 servings) 1 cup total of red and yellow Bell peppers, cut into chunks 1/2 cup of string beans, cut in half, blanched, and drained 1/2 cup of dried shiitake mushrooms, soaked in water until soft, drained, and thinly sliced 1/2 cup of carrots, julienned A […]

327 Sweet Potato and Beets Salad with Pumpkin Dressing INGREDIENTS (2-4 servings) 2 cups of sweet potatoes; steamed, peeled, and coarsely chopped 1 cup of beets; steamed, peeled, and cut into sections 1/2 cup of carrots, thinly sliced 5-6 tomatoes (you could blanch these to remove the skin – optional) 2 cups of mixed salad […]

326 Mushrooms and Mixed Vegetables Over Fried Rice INGREDIENTS (1-2 servings) 1 cup total of red, green, and yellow Bell peppers; coarsely chopped 1/2 cup of mushrooms, chopped 1/2 cup of onions, diced 1/2 cup of broccoli; cut into bite-sized pieces, blanched, and drained 1/4 cup of gingko nuts, blanched and drained 2-4 cups of […]

325 Stir Fried Bell Pepper, Bean Sprouts, and Dried Tofu INGREDIENTS (2-4 servings) 1 cup total of red, green, and yellow Bell peppers; julienned 2 cups of bean sprouts 1 cup of unseasoned dried tofu, cut into thin strips A little bit of ginger, julienned A dash of cooking oil A pinch of salt A […]

324 Sautéed Corn and Red Pepper with Basil INGREDIENTS (1-2 servings) 2-3 ears of corn; break into thirds, boil, and cut the kernels from the cob 1 cup of red Bell pepper or chili pepper, cut into large chunks A pinch of fresh basil A dash of soy sauce A dash of rice wine A […]

323 Braised Chinese Spinach with Garlic INGREDIENTS (2-4 servings) 1-2 heads of garlic, peeled and separated into cloves 4-6 cups of Chinese spinach, cut into short lengths 1 cup, plus a dash of cooking oil A pinch of salt 1-1.5 cups of water DIRECTIONS Step 1 Heat 1 cup of oil in a small saucepan. […]

322 Egg Drop Soup with Mushrooms and Bamboo Fungus INGREDIENTS (4 servings) 1 cup of bamboo fungus; rinse clean, soak in water until soft, remove the roots, cut into small pieces, and drain 1/2 cup of mushrooms, finely chopped 1 cup of enoki mushrooms, finely chopped 2 egg whites, lightly whisked 1/2 of a deep-fried […]

321 Stuffed Tomato with Ginkgo Nuts, Lily Bulbs, and Peas on a Bed of Spinach INGREDIENTS (2 servings) 1-2 cups of spinach or pea shoots; cut into short lengths, blanched, and drained 2 tomatoes 1/2 cup of gingko nuts, blanched and drained 1/2 cup of lily bulbs, remove the outer layer and pull apart into […]

320 Stir Fried White Water Snowflake with Lily Bulbs INGREDIENTS (2-4 servings) 3 cups of white water snowflake, cut to 3” lengths 1 cup of lily bulbs, remove the outer layer and pull apart into thin slices (you can also use the dried variety found in stores and soak it in water before using) 1/2 […]

319 Dried Bean Curd Sticks in Hot Sauce INGREDIENTS (2-4 servings) 3 cups of dried bean curd sticks, cut into 2” lengths (soak in water until soft and drain before using) 1/4-1/3 cup of dried chili peppers 1 cup of Chinese celery, cut to short lengths 1/3 tsp of Sichuan peppercorns 1 cup of water […]

318 Braised Baby Napa Cabbage with Bamboo Fungus and Ginkgo Nuts INGREDIENTS (4 servings) 6-8 baby Napa cabbages, cut in half 1 cup of dried bamboo fungus, chopped (rinse before soaking in water; soak until soft, remove stems, blanch, and drain before cutting) 1/3 cup of shelled ginkgo nuts, blanched A couple of goji berries, […]

317 Eggplant with Hot Pepper and Basil INGREDIENTS (2-4 servings) 3 Chinese eggplants, thickly sliced on a diagonal 3 (or to taste) chili peppers or red peppers, thinly sliced A large pinch of fresh basil A few thin slices of ginger A dash of soy sauce A dash of rice wine A pinch of sugar […]

316 Stir Fried Bean Sprouts with Carrots, Celery, and Black Fungus INGREDIENTS (2-4 servings) 1 cup of bean sprouts 1/2 cup of carrots, julienned 1 cup of Chinese celery, cut to short lengths 1/2 cup of black fungus, julienned (soak in water until soft, drain and remove stems before cutting) A little bit of ginger, […]

315 Sautéed Potatoes, Beets, and Carrots with Tomato INGREDIENTS (4 servings) 1 cup of cucumber or celery, cut into thick strips 1 cup of potatoes, cut into small chunks 1/2 cup of tomatoes, cut into small chunks 1/2 cup of carrots, cut into thick strips 1 cup of beets, cut into small chunks A dash […]

314 Braised Summer Squash with Black Fungus INGREDIENTS (4 servings) 3 cups of summer squash (can substitute luffa or cucumber), cut into 2” strips 1 cup of black fungus, cut into large chunks (soak in water until soft, drain and remove stems before cutting) A little bit of ginger, julienned 1 cup of water A […]

313 Braised Nagaimo Yam, Sweet Potato, and Peas INGREDIENTS (2-4 servings) 1 cup of nagaimo yam, diced 1 cup of of purple sweet potato, diced 1/2 cup of peas 1/2 cup of carrots, diced 1 cup of water A dash of cooking oil A pinch of salt DIRECTIONS Step 1 Heat oil in a large […]

312 Braised Okra, Tomato, and Brussels Sprouts INGREDIENTS (2-4 servings) 1 cup of okra, cut diagonally in chunks 1 cup of tomatoes, chopped 2 cups of Brussels sprouts, cut in sections A little bit of ginger, julienned A dash of cooking oil A pinch of salt 1/2 cup of water DIRECTIONS Step 1 Heat oil […]

311 Stir Fried Baby Bok Choy, Bean Sprouts, and Mushrooms INGREDIENTS (1-2 servings) 2 cups of bean sprouts 1 cup of baby bok choy, cut into sections 2-3 dried shitake mushrooms, thinly sliced (soak in water until soft, drain and remove stems before cutting) A little bit of ginger, julienned A dash of cooking oil […]

310 Stir Fried Pickled Mustard Green with Bai-Yei and Edamame INGREDIENTS (2-4 servings) 1 cup of edamame, boiled for 3-5 minutes and drained 2 cups of pickled mustard greens, coarsely diced 2-3 pieces of bai-yei (thick bean curd sheets), cut into thick strips 1 tsp of potassium carbonate solution/lye water OR 1/2 tsp of baking […]

309 Stir Fried Dried Tofu, Mushrooms, and String Beans with Goji Berries INGREDIENTS (1-2 servings) 1 cup of dried tofu, cut into strips 1 cup of string beans, cut into sections about the same size as the dried tofu strips 1/2 cup of dried shitake mushrooms, thinly sliced (soak in water until soft, drain and […]

308 Stir Fried Dried Tofu and Kelp in Black Bean Sauce INGREDIENTS (2-4 servings) 2 cups of dried kelp buds (wakame) or shredded kelp, blanched and drained 1 cup of dried tofu, cut into thin strips 1/3 cup of dried radish, shredded (soak in water first to get rid of excess salt, then drain) 1/5 […]

307 Stir Fried Bell Peppers and Dried Tofu in Black Bean Sauce INGREDIENTS (1-2 servings) 1 cup of green bell pepper, cut into chunks 1 cup of dried tofu, diced 1/5 cup of chili peppers, very thinly sliced 1 tsp of black bean sauce A dash of canola oil A dash of low-sodium soy sauce […]

306 Sweet and Sour Mushrooms, Bell Peppers, and Pineapple INGREDIENTS (1-2 servings) 1 cup total of red, green, and yellow bell peppers, chopped 2 cups of mushrooms, cut in half 1/2 cup of onions, chopped 1/3 cup of pineapple, fresh or canned, cut into small chunks A dash of canola oil A pinch of sugar […]

305 Stir Fried Cucumber, Carrots, and Bamboo Shoots INGREDIENTS (2-4 servings) 1 cup of bamboo shoots, cut on a diagonal 1 cup of carrot, cut on a diagonal 1 cup of (Japanese) cucumber, cut into wedges 1/3 cup of granola or fried crispy soy bean crumbs A dash of canola oil A dash of low-sodium […]

304 Stir Fried Bell Pepper with Ginkgo Nuts and Lotus Root INGREDIENTS (2-4 servings) 1 cup of red bell peppers, coarsely chopped 1/3 cup of ginkgo nuts 1 cup of lotus root, sliced 1/2 cup of celery, sliced on a diagonal 1/3 cup of carrot, sliced on a diagonal A dash of canola oil A […]

303 Braised Squash and Nagaimo Yam INGREDIENTS (2-4 servings) 2 cups of luffa/loofah/Chinese okra, thickly sliced on a diagonal 1 cup of nagaimo yam, coarsely chopped 1/3 cup of carrots, sliced 2-3 dried shiitake mushrooms, cut in half (soak in water until soft, drain and remove stems before cutting) 2-3 slices of ginger A dash […]

302 Stir Fried Snap Peas with Oyster Mushrooms INGREDIENTS (2 servings) 1 cup of  (pearl) oyster mushrooms, discard the root and tear remainder into even pieces with your hands 3 cups of sugar snap peas 1/4 cup of carrot, thinly sliced A pinch of julienned ginger A dash of canola oil A pinch of salt […]

301 Stir Fried Bell Peppers with King Oyster Mushrooms and Water Bamboo in Sweet Chili Sauce INGREDIENTS (2 servings) 1 cup total of red, green, and yellow bell peppers, cut in chunks 1 cup of water bamboo or bamboo shoots, cut diagonally in chunks 1 cup of king oyster mushrooms, cut in chunks 2-3 slices […]

100 Strawberry Shortcake * * This is a very quick, convenient, and beautiful dessert. You’ll surely be complemented if you serve it while entertaining guests. If you’re making this dessert for a kid, add a scoop of ice cream and the dessert will be even more popular! INGREDIENTS (Enough for 1 serving) 1 cup of […]

99 Seaweed and Lettuce Salad * * * INGREDIENTS 1 plate of lettuce, cut into bite-sized pieces 1 cup of  (Japanese) cucumber, sliced 1/2 cup of cherry tomatoes 1/3 cup of Japanese or Korean soft seaweed, rinsed and soaked in water A pinch of white sesame seeds Almonds, sliced or slivered, to taste A dash of […]

98 Snow Fungus, Lotus Seed, and Red Date Soup INGREDIENTS 2-3 cups of snow fungus, soaked in water for 3-4 hours 1/2-1 cup of lotus seeds, soaked in water 1/2 cup of red dates, rinsed and soaked in water for a bit A pinch of rock or brown sugar 6-8 cups of water DIRECTIONS Step […]

97 Cold Eggplant in Ginger Sauce INGREDIENTS 4-5 Chinese eggplants (they are longer and skinnier than typical eggplants you find in American grocery stores), or 1 small American eggplant 1/2 cup of ginger, minced A little bit of red Bell pepper, julienned, for garnish A dash of soy sauce A dash of sesame oil A […]

96 Black Sticky Rice, Red Date, and Lotus Seed Porridge INGREDIENTS 1 cup of black sticky rice, rinsed and soaked in water for 30 minutes 1/2 cup of red dates, soaked in water 1/2 cup of lotus seeds, soaked in water 1/4 cup of dried longan berries, pitted A pinch of rock or brown sugar […]

95 Steamed Oatmeal and Walnut Cake If you have diabetes, don’t add sugar in this recipe. When you go to eat this dessert, sprinkle a little Stevia extract on top, that way it will be sweet, but will not contain any sugar. You can find Stevia extract at organic grocery stores. I invented this oatmeal […]

94 Shanghainese Red Cooked Bitter Melon This method of braising bitter melon originates in Shanghai and is therefore comparatively sweet and must be served cool. The flavor is both tasty and not too bitter. For those who aren’t fond of bitter melon, you can substitute Chinese mustard greens. INGREDIENTS 1 bitter melon, or 3-4 cups, […]

93 Nagaimo Yam, Red Date, and Sweet Olive in Honey Sauce * * * INGREDIENTS (Single serving) 2 cups of nagaimo yam, peeled and finely chopped 21 red dates, soaked and pitted 1 Tbsp of dried osmanthus flower/sweet olive/tea olive (the kind you use to make tea) Rock or brown sugar, or honey, to taste […]

92 Braised Tomatoes, Onions, and Green Beans INGREDIENTS 2 cups of tomato, sliced 4 cups of green beans, washed and broken into 2” lengths 1 cup of onion, thinly sliced A dash of oil A pinch of salt A pinch of sugar 1/2-1 cup of water DIRECTIONS Step 1 Rinse and slice the tomatoes. Peel […]

91 Bean Sprouts Mixed with Dried Tofu and Cilantro * * Ingredients 2 cups of mung bean sprouts, wash and remove roots 1 cup of dried tofu, cut into thin strips 1 cup of cilantro, chopped A dash of soy sauce A dash of sesame oil A dash of vinegar A pinch of salt A […]

90 Snow Fungus and Papaya Soup This soup makes a very good dessert and is especially good for your skin. INGREDIENTS 2-3 cups of snow fungus, about 2-3 pieces 2 cups of papaya Rock or brown sugar, to taste 6-8 cups water DIRECTIONS Step 1 Soak the snow fungus in water for 2-3 hours until […]

89 Braised Seaweed and Fried Tofu INGREDIENTS 2 cups of Chinese thick seaweed or fresh seaweed, soaked until soft 3 cups of fried tofu puffs 6-7 slices of ginger 1 green onion, chopped A dash of soy sauce A dash of cooking oil A pinch of salt A pinch of sugar 4-6 cups of water […]

88 Chinese Cold Noodles INGREDIENTS 1 cup of Japanese cucumber, julienned 1 cup of carrots, julienned 1 cup of red cabbage, shredded 1 cup of mung bean sprouts, blanched 3 eggs, scrambled into an omelet, then sliced into thin strips 1/2 cup of cilantro, chopped 2 servings of soba (buckwheat) noodles Soy sauce, to taste […]

87 Braised Tomato and Tofu * * * INGREDIENTS 2 cups of tomato, sliced 3-4 cups of tofu, cut into bite-sized squares A few basil leaves A pinch of salt A pinch of sugar A dash of cooking oil 1/2 cup of water DIRECTIONS Step 1 Wash and slice the tomatoes. Cut the tofu into […]

86 Egg Salad in an Ice Cream Cone This is a very convenient snack. Children particularly enjoy eating this snack while playing video games or doing their homework. INGREDIENTS 4-8 eggs, boiled and finely chopped 1 Japanese cucumber, cut into thin strips 1-4 cherry tomatoes Mayonnaise or yogurt, to taste A pinch of salt 2-4 […]

85 Cold Thai Spring Rolls INGREDIENTS 4-6 spring roll wrappers (will produce 2-3 spring rolls) 2 cups of mung bean sprouts, blanched 2 Japanese cucumbers, coarsely julienned 1/2-2/3 cup of dried tofu, coarsely julienned (can substitute scrambled eggs cut into strips) 1/2 cup of carrots, julienned and boiled A dash of soy sauce paste or […]

84 Cold Cilantro, Peanut, and Dried Tofu Salad * * INGREDIENTS 1-2 cups of cilantro 1 cup of dried tofu, diced 1/2-2/3 cup of roasted peanuts Red Bell pepper, julienned, for garnish A dash of soy sauce A dash of vinegar A dash of sesmae oil A pinch of salt A pinch of sugar DIRECTIONS […]

83 Curried Potato and Fruit Salad Cup INGREDIENTS 2-3 potatoes; boiled, peeled, and finely diced 1 Japanese cucumber, finely diced 1/4 cup of onion, finely diced 1/2 cup of watermelon, or strawberries, etc., whichever red fruit is in season 1/2 cup of cantaloupe, or any other colorful seasonal fruit 1/2 tsp of curry powder A […]

82 Vegetarian Bibimbap INGREDIENTS 1 cup of mung bean sprouts, blanched 1 cup of Japanese cucumber, julienned 1 cup of carrots, julienned and blanched 1 cup of spinach, blanched 1/3 cup of Korean or Japanese soft seaweed, blanched 1-2 cups of multigrain rice or white rice, cooked (Korean) hot pepper paste, to taste, or your […]

81 Bean Sprouts and Bell Peppers * * * INGREDIENTS 2-3 cups of mung bean sprouts 1/2 cup of red Bell pepper, coarsely chopped 1/2 cup of yellow Bell pepper, coarsely chopped 3-4 leaves of basil, chopped 1 Tbsp of prunes, diced A dash of soy sauce A dash of vinegar A dash of sesame […]

80 Mango Salsa and Tortilla Chips INGREDIENTS 1 cup of mango, chopped 1/3 cup of red onion, chopped 1/3 cup of tomato, chopped 1/3 cup of Japanese cucumber, chopped 1/3 cup of red Bell peppers, chopped (you can also add a small amount of a hot pepper (i.e. jalapeno, habanero) instead) 1/2 cup of cilantro, […]

79 Cold Tofu Dish with Peas and Mushrooms * * * INGREDIENTS 2-3 cups of firm tofu 1/2 cup of peas 1/2 cup of mushrooms, chopped 1/3 cup of carrots, chopped A pinch of salt A pinch of sugar A dash of sesame oil A dash of soy sauce DIRECTIONS Step 1 First blanch the […]

78 Red Bean, Walnut, and Nagaimo Yam Porridge INGREDIENTS 2 cups of red beans, rinsed and soaked for 3-5 hours 1/2 cup of walnuts 1 cup of nagiamo yam, peeled and cut into bite-sized pieces 1/3 cup of black sticky rice A pinch of rock or brown sugar 6-8 cups of water DIRECTIONS Step 1 […]

77 Crepe Suzette INGREDIENTS 4 crepes 1/2 an orange, cut into thin slices 1 cup of orange juice 1-2 tsps of Grand Marnier or Cointreau (optional) Dark brown sugar, to taste DIRECTIONS Step 1 Heat the orange juice in a pan over low heat. When the orange juice has heated all the way through, add […]

76 Braised Tomato and Cabbage INGREDIENTS 2 cups of tomato, coarsely chopped 4 cups of cabbage, or half a head, coarsely chopped A pinch of salt A pinch of sugar A dash of oil 1/2 cup of water DIRECTIONS Step 1 Heat oil in a pan over medium heat. First stir-fry the tomatoes, then add […]

75 Breakfast Burrito INGREDIENTS 2-3 eggs 1/4 cup of tomatoes, chopped 1/2 cup of red Bell peppers, chopped 1/4 cup of Japanese cucumber, chopped 2 Tbsps of onion, chopped 1-2 tortillas A pinch of salt A dash of oil Pepper, to taste DIRECTIONS Step 1 Chop the tomato, red Bell pepper, cucumber, and onion and […]

74 Pureed Peas with Salted Kale INGREDIENTS 3-4 cups of peas, cooked 1 cup of Japanese mustard (mizuna), chopped (can substitute kale or baby mustard greens) A pinch of salt A pinch of sugar 1/2 cup of water A dash of oil DIRECTIONS Step 1 First wash and chop the Japanese mustard or baby mustard […]

73 Nagaimo Yam and Young Ginger with Prune Sauce * * INGREDIENTS 1-2 cups of nagaimo yam, julienned to 1.5” lengths 1/4-1/2 cup of young ginger, peeled and thinly sliced (or use sushi ginger) 1-3 Japanese (salty) prunes, finely chopped A dash of Japanese (rice) vinegar A pinch of sugar DIRECTIONS Step 1 Peel the […]

72 Stir-fried Vegetables in a Sesame Pocket * * * INGREDIENTS 1 cup total of red, yellow, and green Bell peppers, julienned 1/2 cup of onion, julienned 1/3 cup of mushrooms, sliced A dash of soy sauce A dash of vegetable oil A pinch of sugar A pinch of pepper 1-2 pieces of Chinese sesame […]

71 Dried Tofu and Cabbage with Cilantro INGREDIENTS 1 cup of cabbage, shredded 2/3 cup of dried tofu, cut into thin strips 1/2 cup of cilantro, chopped 1/4 cup of green onion, cut into 1.5” lengths and julienned 1/4 cup of carrots, julienned A dash of soy sauce A dash of sesame oil A pinch […]

70 Steamed Mung Bean and Oatmeal Cake This steamed mung bean and oatmeal cake recipe is specifically for those with diabetes and for those who are on a gluten-free diet. If you don’t want to add sugar, add an artificial sweetener when you boil the red dates. (When I make this for my mother I […]

69 Stewed Snow Fungus, Pear, and Apricot Seeds INGREDIENTS 2-3 pieces of snow fungus, soak until soft then remove the roots 1-2 pears (any type of Asian pear is fine) 1 Tbsp of apricot seeds/Chinese almonds, rinsed A pinch of rock or brown sugar, can substitute honey A lot of water DIRECTIONS Step 1 First […]

68 Braised Kabocha Squash with Edamame INGREDIENTS 1-3 Japanese pumpkins/Kabocha squash, chopped 1/2 cup of edamame A pinch of salt A dash of oil 3-5 cups of water, or enough to cover the pumpkin pieces DIRECTIONS Step 1 Peel the pumpkin, remove the seeds, and chop. Step 2 Boil the edamame in a small saucepan. […]

67 Carrots and Celery with Tofu Sheets * * * INGREDIENTS 1 cup of celery, sliced diagonally into 1” sections 1/3 cup of carrots, thinly sliced on a diagonal 1 cup of tofu sheets, fresh or dry, cut into bite-sized chunks 1 Tbsp of ginger, julienned 1 Tbsp of goji berries (wolfberries), rinsed A pinch […]

66 Portabella Veggie Burger * * INGREDIENTS 1 portabella mushroom 2-3 slices of tomato 2-3 leaves of lettuce 1 slice of onion 1 hamburger bun (or your favorite type of bun) A spoonful of yogurt, or your favorite condiment A dash of soy sauce A pinch of pepper A dash of olive oil DIRECTIONS Step […]

65 Nagaimo Yam and Bell Pepper Salad INGREDIENTS 1 cup of nagaimo yam, cut into thin strips 1/3 cup of red Bell pepper, julienned 1/3 cup of yellow Bell pepper, julienned 1 cup of red cabbage, shredded 1/2 cup of cilantro, chopped 1-1.5 Tbsp of soy sauce 1/2-1 Tbsp of fruit vinegars (not apple cider […]

64 Scrambled Egg with Tomato and Spinach * * INGREDIENTS 2/3-1 cup of tomatoes, coarsely chopped 1/2 cup of baby spinach leaves 3-4 eggs A pinch of salt A dash of olive oil DIRECTIONS Step 1 Beat the eggs well and add a little bit of salt. Step 2 Heat the olive oil in a medium-sized […]

63 Cucumber and Seaweed Salad * * * INGREDIENTS 3-4 (Japanese) cucumbers 1/2 cup of kelp (can substitute dried Japanese konbu/Korean kombu if it is sliced thinly enough to cook quickly) 1/3 cup of carrots, sliced 1 Tbsp of ginger, sliced or julienned 2-3 Tbsp of soy sauce 1-3 Tbsp of vinegar A dash of […]

62 Strawberry Banana Crepes * * * INGREDIENTS 1-2 crepes, you can make these yourself, or use premade mushu pancakes or other thin, flexible pancakes 1/2-1 cup of strawberries, sliced 1/2-1 cup of bananas, sliced 1/3 cup of blueberries A few spoonfuls of yogurt, or fresh whipped cream Chocolate syrup or honey, for garnish DIRECTIONS […]

61 Cold Spinach and Dried Tofu * * * INGREDIENTS 1 bunch of spinach 2-3 pieces of dried tofu 1/2 cup of carrots, finely diced A dash of soy sauce A dash of sesame oil A pinch of salt A pinch of sugar DIRECTIONS Step 1 Wash the spinach and remove the roots. Blanch in […]

60 Potato, Apple, and Pineapple Salad INGREDIENTS 1-2 potatoes; boiled, peeled, and chopped 1/2 cup of apple, chopped 1/2 cup of pineapple, chopped A couple spoonfuls of mayonnaise or yogurt DIRECTIONS Step 1 Boil or steam the potatoes. Then peel and chop them. Step 2 In a large bowl mix together the potatoes, apples, and […]

59 Braised Shepherd’s Purse and Nagaimo Yam * * * INGREDIENTS 1-2 cups of shepherd’s purse or spinach, washed and chopped 1/2-1 cup of nagaimo yam, peeled and cut into bite-sized pieces 1/2 cup of mushrooms, cut in half A pinch of salt A pinch of sugar A dash of oil A pinch of cornstarch […]

58 Yellow Millet and Red Date Porridge (Gluten-Free) INGREDIENTS 1-2 cups of yellow (broomcorn) millet 14-21 red dates, washed and pitted A pinch of rock or brown sugar (brown sugar is healthier than rock sugar) 2-4 cups of water DIRECTIONS Step 1 Wash the yellow millet in a medium-sized pot. Then add the water and […]

57 French-Style Figs and Summer Vegetables * * * INGREDIENTS 1/2 cup of Brussels sprouts, washed and cut in half 1/2 cup of (red) radishes, washed and cut in half 1/2 cup of yellow sunburst squash or yellow summer squash, can substitute with any squash that is in season 1/2 cup of figs, chopped A […]

56 Quesadillas with Avocado (Instead of Cheese) INGREDIENTS 2 tortillas 1-2 avocados, dice and remove skin 1/4 cup of corn, cooked 1/4 cup of tomato, diced Onion, diced and to taste Orange Bell pepper, diced and to taste A pinch of salt DIRECTIONS Step 1 Cut the avocado in half, remove the pit and dice […]

55 Braised Peas and Corn with Tomato * * * If you’re using frozen peas, corn, and carrots this is a very quick dish to make. INGREDIENTS 1/2-1 cup of tomatoes, diced 1/2 cup of peas 1/2 cup of corn 1/4 cup of mushrooms, diced 1/4 cup of carrots, diced A pinch of salt A pinch of […]

54 Snow Fungus Gelatin with Lotus Seed and Red Date This dessert is just like snow fungus, lotus seed, and red date soup. Simply take any leftover soup you have and add gelatin powder. The next day it turns into gelatin. Children love to eat this dessert! INGREDIENTS 1-2 cups of snow fungus (also silver […]

53 Chayote with Cilantro * * INGREDIENTS 1-2 chayotes, peeled and sliced 1/2-1 cup of cilantro, chopped A dash of soy sauce A dash of vinegar A dash of sesame oil A pinch of salt A pinch of sugar DIRECTIONS Step 1 Peel and slice the chayote. Stir in the chopped cilantro. Step 2 Add […]

52 Mango Salsa with Avocado INGREDIENTS 1-2 avocados, cut in half 1/2-1 cup of mango, peeled and diced 1/4 cup of tomatoes, diced 1/4 cup of red onion, diced 1/4 cup of cilantro, chopped 1/4 cup of (Japanese) cucumber, diced A pinch of salt 1 tsp lime juice Jalapenos (optional), to taste DIRECTIONS Step 1 […]

51 Braised Tofu Sheets and Black Fungus INGREDIENTS 1 cup of tofu sheets, if you are using dried tofu sheets soak them in water first until soft 1 cup of black fungus; wash, soak until soft, remove the stems 1/2 cup of mushrooms, sliced 1/2 cup of carrots, sliced A dash of soy sauce A […]

50 Steamed Kabocha Squash and Millet Cake (Gluten-Free) My mother has diabetes so all of the recipes I developed for her don’t contain simple carbohydrates. Instead I try to use oatmeal and multigrains, which helps to reduce sugars and simple carbohydrates. But it is still nutritious and satisfying. INGREDIENTS 1/2 cup of Japanese pumpkin/kabocha squash, […]

49 Japanese Salad * * * INGREDIENTS 1-2 cups of cabbage, shredded 1 cup of carrots, julienned 1/2 cup of (Japanese) cucumber, sliced on a diagonal 1/3 cup of corn 1/3 cup of tomatoes, sliced A dash of rice vinegar A pinch of salt DIRECTIONS Step 1 Using a blender, turn 1/2 of a cup of […]

48 Italian Pasta with Mushrooms and Tomatoes INGREDIENTS 1/2-1 cup of tomatoes, sliced 1/3 cup of mushrooms, sliced 1/2 cup of spinach, cut into 2” lengths and blanched 1/4 cup of basil 1-2 servings of angel hair pasta or linguine 1/2 tsp of garlic, minced 2-4 Tbsp of olive oil A pinch of salt DIRECTIONS […]