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.

okra

Okras are really easy to make and pretty nutritious.

Ingredients
15 okras. See notes on how to pick them.

Instructions

1. Boil a pot of water
2. Put your okra in and cook it for 5 minutes. 3-4 min if you like firmer okras
3. Take it out and cover it w/ a little bit of hoisin sauce and soy sauce.

Notes
From
http://www.africhef.com/Okra-Recipes.html

"If you buy fresh Okra you should get young pods without any signs of bruising. The Okra pods should be tender but not soft. You shouldn't buy pods if they are any longer than 4 inches, as this is a sign that they have been left too long before picking.

You should prepare Okra as soon as possible after it has been picked. However, if necessary you may store the Okra pods in a refrigerator after first placing them in a paper bag or wrapping in an absorbant paper towel. Do not attempt to keep them in closed plastic bags or containers as the pods will weep and become messy. Do not keep fresh Okra for more than 3 days under refrigeration."

Chow mein - 炒麵

So many ways to make chow mein. The best thing about homemade ones is that you get to add lots of ingredients so that it's not heavy on the noodle or overly greasy like in restaurants.

This should make enough for 2 people over 2-3 meals.

Ingredients
some fried onions (chinese kind, optional)
3-4 large shitake mushrooms
chinese noodles (alternative: sphaghetti)
1 large carrots or 2 medium carrots
1 medium size napa cabbage or cabbage
bbq pork (alternative: ham, stir-fry pork)
low sodium soy sauce
black pepper

Instructions

1. Soak your mushrooms in hot water. Cut them into thin strips. Save your mushroom water!
2. In the meantime, cook your noodles. You want about 2 fistful of noodles. Add some oil to the noodles so they don't stick. When they're done, pour them out and rinse the noodles in cold water.
3. Cut up your carrots into thin strips
4. Cut up your cabbage. You can either do medium chunks or do medium strips too.
5. 2-3tbs of oil in wok. Wait till it's hot.
6. Put in your mushrooms and onions and stirfry. You want them to soak up the oil and omit some good smells.
7. When they're slightly brown, put in the carrots and stirfry. You can put in some mushroom water as you cook the carrots.
8. Put in the cabbage when the carrots are 75% done. Stirfry. You'll need to add some more mushroom water.
9. Cover wok till they're mostly done.
10. Add a bit of salt. Not too much because you'll add soysauce later too.
11. When the food mostly cooked, add the noodles and bbq pork. Mix them together. Add the soy sauce now and the black pepper. Mix will and serve.
    

Notes

1. You want noodles that are wide enough to be able to soak up the soysauce and mushroom juice.
2. It really doesn't matter how much of the ingredients you put in. Too much vegies? Add more noodles. Too much noodles AND vegies? cook them in 2 batches. :D
3. You want to make sure that most of the water you put in is evaporated when you put in the noodles. Since the noodles will soak up any juice, you don't want to have too much water, or else the noodles become really sticky and limpy.
4. Add enough soy sauce to make the noodles slightly brown in color. That's usually enough soy sauce for taste too. If it's the right color, but still not salty enough, add some salt.
5. Alternatively, you can add ham, or cook your own pork. For ham, add it in when your vegies are done cooking, before noodles. For pork, cut it into thin strips and add it in after the mushroom. Add enough just to make it look pretty.
6. To chop carrots, cut them in diagonals so you get longer slices. Then cut them into thin strips. Not super super thin, just thin enough so that it doesn't taste like you're biting into a chunky carrot when you eat it.

Tomatoes and Eggs - 番茄炒蛋

I made my first tomatoes and eggs dish today!

This should be enough for 2 people for 1 meal.

Ingredients
1 medium size tomatoes on the vine
2 AA organic eggs
salt
sugar


Instructions
1. Beat your eggs in a bowl with chopsticks. Add salt.
2. Cut up your tomatoes.
3. Lots of oil in the wok. 2-3 tbs? Stir the eggs around so they become small chunks. Take them out when they're almost completely cooked since when you dump them back in it'll cook a bit more.
4. More oil, 1tbs? Put the tomatoes in with a bit of water.
5. Add your eggs in when the tomatoes are done. Add sugar.
6. Take them out when you've mixed them. Don't leave it in the wok for too long or it'll overcook the eggs.


Notes
1. You know they're done when you lift your chopsticks from the bowl and the eggs aren't goupy anymore. Instead, they're kind of watery.
2. Cut tomatoes in half vertically, then keep halving them vertically till you've got 1/2 inch slices. I then cut them in half horizontally though the recipe book says not to. I think it's however big you like when you bite into them. But don't cut them too small or else it'll just all melt and become mushy when you cook them!
3. The more cooked eggs are, the firmer they get. So take them out right when the eggs aren't runny anymore. If they're not cooked enough, you can always cook them when you add them back in.
4. You want enough water so that it'll cook all the tomatoes and have some juice leftover to mix w/ the eggs. Mom says to now cover the wok and cook it till it's soft. Longer if you like softer tomatoes.
5. Depending on how sweet the tomatoes are to begin with. The eggs will cook w/ the tomatoes and juice and it'll be slightly gummy and runny, which is just perfect consistency!
6.