Recipes from Hong Kong native

- Posted on Aug 07, 2019 - 01:27 PM


 8 oz. beef 

12 oz. to 1 lb. Chinese broccoli

1 segment/clove of garlic 

2 slices of ginger

1 Tbs. oyster sauce (for final saucing before serving)

2 tsp. cornstarch (1 for seasoning the beef and 1 for the final saucing before serving)

 Water (as desired for the thickness of the final saucing)

2 Tbs. cooking oil of any kind as desired (1 for beef and 1 for Chinese broccoli)

Wash the Chinese broccoli, cut by stem and cut the trunks in about 2-3 inches segments. Wash the beef. Thinly slice into strips and season with low-sodium soy sauce, black pepper and a little oil. Cut the clove of garlic into flat rounds and cut ginger into small sticks like toothpicks. Mix the oyster sauce and 1 Tbs. cornstarch for sauce. Prepare the sauce with 3 quarter of the size of the saucepan, put in 1 tsp. of oil and seasoning (salt and pepper) and bring it to boil. Put the pre-cut vegetables into the sauce and watch it turn fresh green and the stems are almost cooked through. Remove from the stove and pour the water out of the saucepan. Let it set for the final mix before serving. 

Prepare the stir-fry pan or flat pan with oil, wait about 30 seconds to 1 minute, put in the cut ginger and garlic. When you hear the sizzling sound, put the beef in and start stirring the three ingredients. When the beef is about to fully turn color, turn the beef to the other side for 30 seconds to 1 minute, and pour the cooked vegetables into the pan and keep stirring. Sprinkle a handful of water onto the mixed ingredients and keep stirring. Pour the prepared sauce and cornstarch mix into the pan and continue to stir until the sauce changes color and is thickened but not as thick as jelly. Transfer to a dish and it’s ready to serve. Serves 4.



1 lb. shrimp, shelled, deveined and cubed

1 lb. minced or cubed pork (need some fat in it)

1 pkg. wonton sheets/wrap

1 can Chinese bamboo shoots, drained and cut into matchstick size

1 can sweet peas, drained

2 eggs, beaten (for gluing all the ingredients together)

1 Tbs. cornstarch

Salt and pepper, for seasoning

Water, for closing the wonton square when folded

1 pkg. Wonton soup base

Spring onion or parsley

Chinese red vinegar (pour over the wonton for taste)

Season the shrimp with salt, soy sauce and pepper. Dice into small cubes. Season the pork with salt, soy sauce and pepper. Cover the wonton wrap with wet cloth to avoid dry and broken sheets. Beat the eggs thoroughly. Mix all ingredients and add the beaten eggs to stick them together. Use a tablespoon to place the food mixture in the center of the wonton wrap. Fold the wonton wrap into a triangle, use the egg mixture to seal the two sides of the triangle. Take the two bottom angles of the wonton and use one of the middle fingers to push the wonton triangle away from you at the bottom while two hands connect the two ends together at the back and seal them together with water. Repeat the procedure until the ingredients or the wonton wraps are done. Fill a saucepan high enough for all the wontons with water to fill up the saucepan (or do small portion as desire). Add salt and pepper as well as soup mixture to water and bring it to boil. Pour the wonton balls into the liquid and bring it to boil. When the wontons are done, they float to the surface. Use another saucepan to bring the wonton soup base to boil with water. Spoon a good amount into a bowl. Pour the wonton soup and garnish with parsley or spring onion or both.  Eat with Chinese vinegar as desired.



8 dry Chinese mushrooms (add water to rehydrate them until they expand and soften) (need them whole)

1 head of bamboo shoots from a can, cut and sliced

1 can of water chestnuts, already sliced available

1 small carrot, sliced

4 oz. snow peas (need them whole)

1 stem of spring onion, cubed

1 oz. fresh ginger (sliced or cut into small strips)

4 Tbs. oyster sauce

Salt and pepper

1 Tbs. cornstarch

Pinch of sugar

2 small cloves garlic, sliced

Parsley and cilantro for garnish

After soaking, squeeze gently the Chinese mushrooms to get rid of excess water. Pour cooking oil in the pan. Put in the ginger and garlic to start the process. Pour the mushrooms in the pan and add 1 Tbs. oyster sauce and ¼ c. water. Cover the pan while cooking the mushrooms on low heat so that the mushrooms will have all the favor and soften with the oyster sauce. Open the lid periodically to check on the softness of the mushrooms and gently add carrots next so that the carrots will be soft before the rest of the ingredients. Put in the rest of the vegetables and continue to stir until they are softened. Mix the rest of the oyster sauce with water, sugar and cornstarch and pour the mixture into the pan; heat. Pour the mixture into a serving plate and garnish with parsley and cilantro on the wider sides of the oblong dish. Serve shredded/diced pork/chicken in pancake/lettuce wrap (or other meat as desired).



2 Tbs. hoisin sauce (a whole lot more for serving)

3 Tbs. rice vinegar

2 cloves garlic, minced

1¾ lb. pork tenderloin/chicken, trimmed and cut into thin strips

2 Tbs. oil of your desire

8 oz. Chinese mushrooms, stemmed and sliced into long stripes

1 bunch scallions, thinly sliced

12 lettuce leaves

Salt and pepper

Whisk the hoisin sauce, vinegar, garlic and ½ tsp. each salt and pepper in a large bowl. Add the meat and marinate 10 minutes. Heat 1 Tbs. vegetable oil in a large skillet over high heat. Remove the meat from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the meat to a plate. Add 3-4 Tbs. water to the skillet, then pour the pan juices over the meat on the plate. Add the remaining 1 Tbs. vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the vegetables mix and cook until wilted, about 3 minutes. Add the meat, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves with more hoisin sauce.