Ground Pork with Flower Chives

During the summer break, I was given some home grown flower chives and zucchini.  The owner was sharing this method of cooking the flower chives and it sounded delicious so I was trying out her recipe.  She used the black bean sauce to cook this and since I only have the bean sauce, I used that instead.  It turned out great and it was well received by both of my girls!  As for me, I have found another way of cooking the flower chives! :)

Stir-fried Sweet Potato Vermicelli

Sweet potato vermicelli is a gluten free noodle usually found as an appetizer or side dish in the Korean restaurant.  I was first introduced to this noodle in a Korean household where I was invited for dinner.  It so happened that the family's parents came to visit them from Korea and her mom cooked up a feast for us.  It was love at first sight when I first tried the sweet potato noodle or Japchae in Korean.  I loved the chewy texture that this noodle provided as compared to the usual Asian style noodle that I had before.  It was delectable and it was fairly easy to make.  You can purchase the sweet potato vermicelli at the Asian supermarket and just followed the direction at the back of the packet to cook up this noodle dish or Japchae!

Spicy Szechuan Fish

A co-worker gave me a packet of Szechuan fish premixed to try and told me that it was very good. As I loved spicy food and I also liked Szechuan fish, I gladly tried it at home.  Since I had some Szechuan peppers at home, I added that for the numbing effect.  I also added non-GMO tofu, organic romaine lettuce, organic portobello mushroom and some cilantro.  I used Swai for this, but you can also use Tilapia or Cod fish.  The rest I just followed the instructions at the back of the premixed packet.  Definitely very spicy and numbing, very good serving it with white Jasmine rice.  Enjoy!