Mongolian Beef and Bitter Melon Stir Fry

Beef and Bitter Melon Stir Fry pic2

Mongolian barbecue is a very simple dish that is made by stir frying a bunch of aromatic vegetables and thinly sliced meats on either a skillet, griddle or grill pan over very high heat and hot oil. It is then flavored with different sauces such as soy sauce, oyster sauce, adobo sauce, hoisin sauce, teriyaki sauce or any other Asian condiments. The secret is cooking it on high heat and getting it done quickly. Use a little bit more oil will also help achieve the grilled flavor. Once cooked, you can serve it with rice or noodles. This dish is very popular in buffet style Chinese restaurants where you can eat all you want. It tastes a little sweet with a little bit of heat, the flavor is beyond amazing. You can add dried red chili peppers and peppercorns to spice up the dish.

Autumn is officially upon us, we are at the last stretch of using up all the vegetables from our garden. This is my spin on a classic Continue reading


Zucchini Chicken Soup with Okra

Okra Zucchini Soup pic1

Growing okra is more an experience than anything else. Okra plant is succulent, leaves are big, flowers are spectacular. Fruits are tender if you watch and pick them while they are still small and tender. They tend to grow really fast in hot, sunny weather. We wasted more okras than harvested because we let them get too old, can’t eat it. Other than that, we love okra. Wish we had a bigger crop so we can do more with it.

A lot of people don’t eat okra because of the weird, slimy taste. But the secret is not to
use too much okras in one dish. We love the okra flavor in vegetable soup. It pairs well
with fresh, tender zucchini. (Tips:  Don’t use ginger in this soup. Celery works better.
Green onions add fresh flavor, really nice.)  Continue reading

Sweet and Savory Tomato Stew

Tomato Stew pic3

It may have something to do with the wet weather earlier in the summer this year, our tomato plant has been struggling the entire season. Since it was too late to plant another tomato, we decided not to do it. That gives us a chance to support our local farmers. Most of the large supermarkets carry tons of fresh fruits and lots of vegetables supplied by local farmers. The popular farmers markets open from May to October, providing fresh produce and baked goods. Tomatoes are plentiful, cheap prices, big and juicy. Lynard is a tomato lover, he can eat anything with tomatoes in it. However, I am not a tomato fan. We eat tomatoes once in a while because they are packed with Continue reading

Cantonese Style Bitter Melon Minced Pork

Bitter Melon Pork pic10

Even though the hot summer season is winding down, our vegetable garden is still going strong. We had a difficult time getting the garden started this spring. Nothing wanted to grow. We lost about half the seedlings planted in the ground. Luckily the survived bitter melon plants are catching up to the growing season, producing plenty of flowers and fruits. We could not be happier to finally pick bitter melons. Lynard is especially excited to see the garden flourishing because Continue reading

Chinese Long Beans with Fermented Bean Curd

Long Beans pic3

One of the biggest joy of gardening is harvesting fruits and vegetables. For us it means
lots of Chinese long beans and bitter melons in our vegetable garden. Growing long beans couldn’t be easier. You get an abundance of fresh long beans in 60-70 days after planting. The more often you pick, the more beans you get. They keep on producing all summer long. Since the beans are so long, you can easily make a simple dish using just a few. They can grow as long as 2 to 3 feet if you don’t pick them. But no doubt they are at their best when reached 15 to 20 inches. We love the crisp, nutty, texture and mild, sweet flavor. You can find Chinese long beans Continue reading