Three color vegies

Ingredients

Lots of ways you can do this, as long as you have minimum corns, peas, and carrots. Some of those mix vegi bags have other weird beans or peas and that's fine too.

• 1 bag mixed vegies (peas + carrots, peas + carrots + corn, peas + carrots + corn + beans)
  
• 1 can low sodium corn
• corn starch

CSA version:

• 1 bunch small carrots
• fava beans
• 1 can low sodium corn

Instructions

• Boil the frozen bag of vegies
  
• Heat up wok and add a bit of oil
• Add all the vegies
• Add salt and pepper to taste
• Mix cornstarch with a bit of cold water. Mix well and add to wok
• Gently stir and serve. The cornstarch should coat all the vegies so that they kind of stick together instead of individual nuggets. Add more cornstarch + water if needed. Don't stir too long or too hard or the cornstarch will lose its effect!
  

Ground pork with onions

This is one of my favorite dishes to eat over rice.

Ingredients

• 1/2 lb ground pork
• 1 medium onion or 2 small spring onions
• soy sauce
• black pepper
• salt (optional)
• oil
  

Instructions

1. Chop up the onions into small square pieces. 1/4 in to 1/2 inch?
   
2. Put 1/2 tbsp? oil into wok, wait till hot.
3. Put onion into wok, stir fry a bit.
4. When the onions are just starting to get cooked, put the ground pork in.
5. Stir fry some more.
   
6. When the pork is mostly done too, add the soy sauce to taste. Start with 1/2 - 1 tsp.
7. Add some pepper before you take it out.

Notes

1. Technically, you should stir fry the pork and onions separately so that the onions aren't overcooked. I'm too lazy to do that.
2. I don't know how much soy sauce to use. I usually judge by the color of the dish. This allows me to use either low sodium soy sauce or regular soy sauce. If it's the right color but still not salty, I add some salt. The color should be light brown to medium brown.

Tsubu-an (Chunky Redbean Paste)

This recipe is adapted from Just Hungry's recipe. I used crockpot to cook instead. This will be used in my mochi.

Ingredients

• 1 cup - Organic redbeans
• 1/3 cup - raw sugar
• 1/2 tsp - sea salt

Instructions

1. Soak redbean overnight in cold water. You've soaked too long if they started sprouting.
2. Bring to boil the redbeans twice. According to Just Hungry's mother, it tastes better this way.
3. Dump beans into crockpot and add water till it is 1/2 inch over beans.
4. Cook on low for 6-12 hours till beans are falling apart.
5. Roughly mash the beans with a potato masher, fork or a pestle and let cool.

   Keeps for up to 3 days in fridge.

Notes

1. The reason why you want to soak in cold water is so that the beans don't sprout! Don't be lazy and skip the soaking, it helps the redbeans cook faster if you've pre-soaked them.
   
2. Amount of water is 1/2 of original recipe because we're using a crockpot
3. When you cook the red beans, you need to find that right time to stop cooking. You want it to be mushy enough but not so mushy it's just mush.
   
4.