Asian Peanut Sesame Salad Dressing

Evy's school has a "Healthy Salad" cooking contest and I needed to help her to create a healthy salad with a healthy salad dressing.  Hence, this recipe was created.  Her salad mix presented to school would be more colorful with fruit, seeds, nut, cherry tomatoes, carrots, mixed baby salad greens and hard boiled eggs.  We needed to do a taste test before submitting the recipe so I mixed up a quick and simple salad to try out the peanut sesame dressing.  We all loved it and I hope the judges would as well.

This peanut sesame dressing only has 1 tsp. of oil and it is sesame oil which is good for our health.  I think the rest of the ingredients are healthy too, if you try it, feedback and link back to me ya!

My simple quick salad mix above is cut organic romaine lettuce heart, cilantro (great to detox our body from mercury, aluminum and lead) and unsalted toasted sunflower seeds (you can add pine nuts too if you have).  It was so good when paired with my peanut sesame dressing that Edda and I couldn't stop eating.  Edda loved this salad very much and she would finish the bowl clean.  I would probably add a packet of pouch albacore tuna and walnuts next time.

Chai Hsin with Shiitake Mushrooms

Shiitake mushrooms, a symbol for longevity in Asia, and also for sizing opportunities in the new year.  Green vegetable symbolizes close family ties, so this is an auspicious dish to serve in the Chinese New Year.  Another easy way of serving delicious greens for your CNY menu.  Of course if you can't find the fresh Shiitake mushroom, you can also use the dried one (might have to adjust the cooking time).

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover*

Butter Custard Cookies

This Butter Custard Cookie is a spin off of my Custard Cookies that I made in 2011.  That cookie was delicious and I wanted to make it again this year, but when I looked through the recipe again, it has cornstarch in it.  I threw away my cornstarch a while ago and have no plan of using it again, so here's the spin off!  I like this cookies a lot as it is very fragrant, it's buttery, custardy, and also smell of vanilla.  It is light and crispy.  Both my girls loved this cookie and told me they could finish all the cookies in one day.  Hahaha... 

You are welcome to double the recipe as this cookie will go fast.  Maybe doubling and make a few batches if you intend to give it as gift.

* I am also submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover* 

Peanut Butter Oat Squares

When I saw this recipe at Go Bold with Butter, I wanted to try it.  The reason being it has rolled oats and some of my favorite ingredients in there.  Not sure what happen but mine came out looking different from their photo.  Nevertheless, it is still crispy and crumbly like they described.  I think it would taste even better with chocolate chips, flax seeds and possibly walnuts in it.  I would probably play with the recipe when I make it again.

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover*  Well, a change from the traditional Chinese New Year cookies!  Actually it is quite similar to the cornflakes cookies without flour except this one uses oats.  So, I think instead of bar squares, you can also do it in a pretty mini paper cups.

Pan-fried Salmon in Special Sauce

This was just a regular salmon dish at my house, except I was trying on a new sauce.  Because the sauce was sweet, slight hint of sour and savory, I didn't bother to season my salmon.  I didn't flour it either just to cut down on the refined flour intake.  When you flour your meat, poultry, seafood to deep-fry or when you add cornstarch/potato starch to thicken the soup/sauce, do you know that you are actually adding refined processed white flour into your diet?  You probably didn't know right?   I didn't notice this small little detail until I heard it from a healthy eating guru in some healthy Chinese cooking show.  It made me aware of this fact, with the knowledge, I would try to cut down on it as much as possible.  It was hard as lots of Chinese dishes need the thickening starches to make a dish palatable.  Just look at my sauce above, it would certainly look more appetizing if the sauce is thick instead of watery.  Also, the fact that all of the egg drops soup and hot and sour soup in the Chinese restaurants are laden with thickening starches, it does make me think twice when ordering it.  Wonton soup is definitely a better option I guess.

Now you are aware, it's up to you to make the right choices!  Again, moderation is the key!

Ching's Chili

I have been reading the Super Immunity book and bean is one of the high-micronutrient super foods that was advice to consume regularly.  Frankly I don't cook beans often as I often used the green and red beans to make sweet Chinese dessert soup.  Black and Soy beans to boil Chinese soup and that's about it.  The only bean that I used in cooking is garbanzo beans and that was when I cooked the Japanese curry.  So, after reading that book, I wanted to incorporate more beans into our diets.  Since the weather is getting cold here, a warm bowl of chili came into my mind.  And just when I was thinking of that, the organic brand of beans and tomato sauce were on sales for $1 each.  And that just about made up my mind.

This is Ching's Chili, or my chili as I used ground chicken, tri-bean blend, onion, celery, tomato and corn (for more fiber and additional micronutrient intake) and my own way of seasonings.  We all loved it and I am going to head out to buy more of these tri-bean blend and organic tomato sauce while it is still on sales.  Looking forward to more Ching's Chili in these cold weather.  Feedback to me when you give my chili a try yeah!

This tri-bean blend has organic dark red kidney beans, organic pinto beans and organic black beans.  I was just happy to find three different colored beans in a can.   What a great way to get the nutrients from these beans (What a bummer!  The last few trips I went to KS and they were out of this Tri-Bean Blend!!).

I am aware of the resin linings of tin can and more so from the tomato sauce, but what did I do when my organic tomato sauce came in a tin can instead of a glass bottle?  For this, I just pour out the tomato sauce and didn't bother to scratch the can clean or add water to rinse everything out, so there was still a lining of tomato sauce left on the can, that's the best I can do in this case.  Or else, I would have to make my own tomato sauce.  Luckily I don't depend on can food, I get most of my micronutrients from whole natural food.

Baby Bok Choy with Minced Chicken

I made this for a potluck dinner the other day.  I just want to show you a picture of how I plated the baby bok choy.  In the middle, I stir-fried some minced chicken with chopped fresh shiitake mushrooms and garnished with chopped scallion and crispy fried shallots.  You can also make it vegetarian by omitting the ground chicken and use an assortment of mushrooms.

You can serve this during a Chinese New Year dinner.  I think it's beautiful!

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover*

Avocado Milkshake

We all know that avocado has the good fat that would help in reducing heart disease.  But how often do we eat avocado anyway?  Hardly for me as I have no idea what to do with it except to eat it with a little sugar sprinkle on it, top it with salad (but we hardly eat salad) or make it into guacamole.  Then, I saw Phong Hong Bakes's Avocado Milkshake with chocolate sauce and according to her, it was delicious.  So, when shopping at Sprouts recently, I saw that the avocado was on sales for 3 for $1, it's just too cheap to pass it up.  Hence, I bought some to give this milkshake a try.  I was surprised at how rich and creamy this milkshake was and definitely yummy with the chocolate sauce.  It was very filling too, perhaps a smaller glass for dessert or serve it as breakfast or light lunch.

Korean Spicy Kimchi Topokki

My variation of topokki.  Kimchi Topokki!!  I figured the intense flavor of kimchi would give the basic spicy topokki a boost and I was right.  I actually liked this version better as I found the flavor was more well rounded.  This makes a great meatless meal too.

Feel free to adjust the thickness of your sauce as I think mine was a bit too dry.  I think it would taste better with a little more sauce.  Happy experimenting and whoever try this, please feedback to me ya! 

Congo Bars

I was given some cookie bars during the holidays that left me with a favorable impression as it was really delicious.  I had no idea what it was nor I have tasted it before, so I went online to look for a cookie bar recipe that resembled the cookie that I had.  I found the picture of Congo Bars looked similar and decided to give it a try.  Later, I realized that this Congo Bar actually resembled Blondie very much as they both make with similar ingredients.  And Congo Bar is actually another variation of Blondie.  I might give Blondie a try in the future.  For this, the only difference I changed was I used cashew nuts instead of walnuts or pecans.  The taste was fairly closed and I am happy with the result.

The above picture is how I wrapped the cookie bars.  I used red and white tissue papers, cut them out and wrapped the cookie bars like wrapping a candy and put them in a decorative zipper bag.  You can also wrap it in foil first and then cover with a solid color cellophane paper and pack them in a decorative box as gift.

Green Tea Cream Puffs

I was left with some heavy cream from Thanksgiving.  So, I needed to use it before it expired and I thought of  making a green tea flavor cream filling for some cream puffs.  Cream puff is very easy to make, I just followed a classic cream puff dough recipe and play with the flavor of cream filling.

Cream puff freezes well and I especially loved how the heavy cream filling tasted after in the freezer.  To me, it tasted so much like ice-cream and making it so good.  You can drizzle the top with melted milk chocolate to make it more presentable for a party or potluck.

Korean Spicy Topokki

Topokki or dukbokki is a popular Korean street food that is made of rice cake sticks, fish cakes and gochujang.  You can spot the street vendors selling this popular snack food all day long.  Because of it's popularity, lots of variation had been created.  Most of it are spicy but there is also a sweet and salty variety that uses oyster sauce as a base.  Some added ramen, cheese, seafood, curry, meat, chicken, etc.

Here, I used the basic recipe that was at the back of the package of the rice cake sticks that I bought.  I liked the chewiness of the rice cakes and I didn't make it too spicy.  You can add 1 Tbsp. of  Korean chili pepper powder to brighten up the color further and make it spicier.  I will be sharing my other variation in a different post later.

Polenta with Chicken Mushroom Sauce

I have been wanting to try the organic polenta for sometimes but I needed time to think of how and what to serve it with.  The above was the result of much thought.  I loved how soft and nutty the polenta tasted and the slight crispness from the edges resulting from pan-frying it in olive oil.  It didn't look much but was actually quite filling and well served as an alternative to rice or bread.  It was delicious to pair it with the creamy mushroom sauce.  The pine nuts added a wonderful crunch to the mushroom sauce and juicy white chicken.  You can choose to grill the chicken breast or pan-frying it in extra virgin olive oil.  Overall, it was a satisfying and balance meal.

Pantry essentials are those go-to ingredients that you love to reach for when thinking up new ways to create holidays dishes that wow friends and family.  Polenta is a great meatless dish to add to your weekly cooking repertoire, their Crepes are an easy no-muss-no-fuss dessert and Pine Nuts make for a wonderful crunch to any dish whether savory or sweet.  Not only that, they have lots of unique, hard to find and specialty items such as exotic fruits and vegetables. Check out Friedas for any of your pantry essentials need and specialty items.

I love these ready-to-use French Style Crepes, it makes making a delicious dessert super quick and easy.  I just spread it with a thin layer of Jif Chocolate/ Nutella and roll it up and sprinkle some powder sugar on top.  Can I say YUMMY!!   You can also use this to make the famous Crepes Cake and cut down on hours of labor!

* I received free samples from Friedas.  Thoughts and opinions are my own.

Cream Cheese Milk Loaf

Making the bun that uses the Dough function can be quite time consuming as it usually took more than 3 hours to get it done.  Sometimes it was hard for me to allocate the time as I have to fetch my little one at noon and another one three and half hours later.  I did over proving the buns once.  So, I need to find a loaf recipe that creates softer bread without using the Dough function.  This bread machine loaf is soft with light crust.  I added walnuts, dried cranberries, sunflower seeds and black sesame seeds for the extra nutrients.  You can add any nuts and seeds that you have in your house, it is not limited to what I listed here.  After day two, you can warm it up in the microwave to soften it again.  Enjoy it as it, or with peanut butter or jam.

Cranberries Salsa

I was never a fan of cranberries sauce until I tasted the cranberries salsa.  I was changed then and wanted this as one of the side dishes for my Thanksgiving meal.  Spicy, sour and sweetness increase one's appetite and which makes this dish so appealing and irresistible.  The crunchy apple added a nice bite to it as well.

If you make this dish, please feedback to me and link back to my original post.  Thank you!

Cranberries Sauce:

1 cup water, 1 cup cane sugar, 1 pkg. cranberries, zest of  2 clementines or 1 orange.

Dissolve sugar in water, then add cranberries and zest.  When boiling, turn the heat to low and let it simmer uncover until thicken, about 20-25 minutes.

Tricolored Soft Coconut Candy

This is a soft and chewy coconut candy that is very easy to make.  This is different from the hard coconut candy with bright coloring (from Malaysia).  Instead of making it tricolored,  you can shape each color into a ball (wear plastic glove) and serve it individually.  I think it would help in tasting the different flavors of the candies.  I found that when combining the three, I couldn't taste the individual flavor as the rose paste seem to be over powering the rest of the flavors.

When I flipped through my friend's recipe cards the other day, I saw a recipe that was very similar to this and it is called Coconut Ice, it is a traditional English candy that required no baking too.  You can read more about it here.

Brined Turkey Breast

Brined turkey breast is definitely the choice for my small family.  But I heard that deep-fried turkey is also very good.  Someone told me if I ever tried a deep-fried turkey, I won't switch back.  Since I don't have a deep-fryer for turkey, brine turkey is sufficient for me.  This turkey doesn't have the turkey smell at all, I am not sure whether it is because it only has white meat or because I added ginger into the brine and also lemon slices into the cavity before roasting?   Anyway, since whatever I did this time worked, I will keep doing it.

Moist and juicy carved turkey breast.  This time I carved it the American way instead of the Asian way.  Haha...  You can see my Asian carving under Turkey posts.

Korean Smoked Fish Ham

Look what I found while shopping at the Korean supermarket, H-Mart?  Smoked Fish Ham!!  I didn't know that fish can be made into ham, that was new to me.  A lady was doing the sample booth and offering me a sample of this fish ham and I really was impressed as it really tasted like ham.  Best of all, it was made of fish which made it slightly healthier?

It was on sales for $5 (usual price $8) and according to the lady it might increase to $10.  I certainly wouldn't pay $10 for it but since it was on sales and all of us loved it, I bought one along with some fish cakes.

I just sliced it into pieces and pan-fried it in a little oil as demo and served it with Udon noodle soup (not picture).  I put vegetable and mushroom into the noodle soup to make it more balance.

Buttery Mashed Potatoes

Everyone has their own way of making the mashed potatoes.  Posting this recipe seem a bit out of place because I assume everyone knows how to make it.  Haha... Anyway, making the mashed potatoes using an electric beaters was taught to me long time ago by an American friend.  That was when I realized making mashed potatoes from scratch was so easy.

Coming from Malaysia, my exposure on mashed potatoes was mostly from KFC and it seem so processed and difficult to make at that time.  And since my mom only cooked Chinese food, making American food seem so far fetch and difficult.  After living here for a while, I slowly realized American food is actually not difficult to make at all.  This recipe is more on the sinful side so enjoy!

Mushrooms with Hijiki Seaweed

My first exposure to Hijiki sea vegetable was on ANA Japanese airplane.  It came in a small dish along with other small dishes in a set meal.  It think it was just a seasoned hikiji salad.  The shape and size was unlike any sea vegetables that I tasted and I actually liked it.  My girls said it looked like little black worms.  Hehe...  Then, I read some where that the ancient Chinese practitioners actually used Hikiji as one of the prescriptions for low iodine.  Interesting right?

Hijiki is a brown sea algae that cultivated in Japan, China and Korea.  Then, it was boiled and dried to be sold as dried hijiki, the color turned black when dried.  It is a rich source of iodine, calcium, iron, magnesium, potassium and soluble fiber.  Because it has 10 times the calcium of milk, Japanese eat it for the calcium intake and overall balanced diet.  All sea vegetables are low in calories and contains many minerals that our bodies need.  I read that seaweed can detoxify and convert the toxic metals in our bodies to harmless salts which then pass through the body's intestinal tract.

One drawback that I read about Hijiki seaweed is it contained inorganic arsenic and might cause cancer if consume in a large amount.  But there is no ban and no known illnesses associated with consuming hijiki seaweed to date and the Japanese have been eating this as part of a balanced diet for centuries.  You can read more about it here.  United Kingdom, Hong Kong, New Zealand and Canada have issued a warning on hijiki seaweed.  I think the health benefits out weight the negative as it's impossible to consume this in large amount anyway and I only cook it once in every two weeks and used it as an extra for mushrooms or noodle dish.  I put some in Japchae and it was delicious.

By the way, I think it looks like Chinese "Fai Chai", the one that looks like black hair that Chinese consume during Chinese New Year because of it's auspicious meaning.

 

Fresh oyster mushrooms and fresh Shiitake mushrooms

Thanksgiving Meal for 2-4 persons

Everything made from scratch except the pumpkin pie which I bought at Sprouts.  This was about 5 lb. worth of turkey breast and it is good for 2-4 persons (4-6 persons in our case).  Cranberries sauce for my girls and cranberries salsa for me.  Creamy mashed potatoes top with melted Kerrygold butter and chopped scallions.  My banana oats buns and easy crunchy green beans.  Turkey gravy, short-cut method (turkey dripping, chicken stock and thicken with potato starch).

Taro Mochi Cake

Showing you pictures of my Taro Mochi Cake.  I am still in the process of experiment as I am not quite happy with the result so I won't be sharing the recipe for now.  It will be a while until I get my hand on some taro again and begin another trial on this mochi cake.  But will post the recipe once I succeeded in accomplishing the texture that I want.  Stay tuned!

It was okay but a bit too soft, so more experiment needed.  I want to do it differently the next time.

Korean Spicy Stir-Fried Squid (Ojingeo Bokkeum)

Ojingeo Bokkeum, Korean spicy stir-fried squid is one of my favorite dish to order in a Korean restaurant.  I also like the octopus version.  However, sometimes the dish we ordered turned out super sweet or just too sweet for my taste, so I intend to make it myself.  The one I had was served on a bed of raw cabbage, I thought that was an excellent idea in the sense that juices would come out from this dish and flavored the raw cabbage.  Downside was of course they used lots of cabbage hence the dish looked like a great serving size but in fact half of it was the cabbage.  I also liked that they added Korean rice cake in it and gave this dish an extra chewiness.  I would have added rice cake if I have some on hand but since I didn't, I used the Korean fish cake instead.

I didn't make my sauce too sweet nor too spicy as my girls shared this dish with us.  Surprisingly Edda, my little girl loved this dish a ton!  She said it was delicious and asked me to make it again.  She is also a fan of my kimchi pancakes, even requested to save some for her lunch box the next day.  :-)

Happy Thanksgiving!!

I want to wish all my readers a Happy and Safe Thanksgiving!  Go ahead and indulge all the great food and dessert on this special day.  Just worry about losing the weight after the New Year.  :-)  For those who will be shopping for Black Friday deals, have a fun time shopping and hope you will be getting what you wish for.

Chicken, Zucchini and Shiitake Mushroom

My new found love, fresh Shiitake mushrooms!!   We have been enjoying the dried Shiitake mushrooms for ages but recently I spotted some fresh Shiitake mushrooms and being one that never tasted a fresh Shiitake mushroom before, I was eager to give it a try.  I was pleasantly surprised by the fragrant of this fresh mushroom as it had the same earthy, smoky flavor as the dried ones and oh so delicious!  It also more meaty in texture than the white button mushroom and has more potent antioxidant, L-ergothioneine that helps the body to fight off free radicals.  It also has a compound called lentinan that keep the immune system strong and resistant to infection and disease.  Lentinan can also protects against cancer as the studies shown that it has the anti-tumor effect by slowing or reversing the tumor growth.  Not to say it also a good source of protein, iron, vitamin C, dietary fiber and contains vitamins and minerals such as selenium and potassium just to name a few.  I am totally in love with this fresh Shiitake mushroom and hence it will be my mushroom of choice when I go shopping in the Asian market.  But since I am also one that voted for variety of food in my family diet, I would buy other variety of mushrooms too like oyster mushroom, enoki mushrooms, king oyster mushroom, crimini, portobello, beech mushrooms and etc.

I will be sharing this easy recipe with you in the next page which turned out to be surprisingly delicious!

Tofu Knots with Mushrooms

This is another of my meatless vegetarian meal.  I loved these cute baby dried flower mushrooms that I bought in Malaysia.  Since it's so small, I could just serve it whole.  It is great for presentation too!  I have seen this baby mushrooms here too and it is not cheap.  Wish it is cheaper though!  Anyway, the tofu knots and mushrooms in this dish will soak up all the flavor of the stock and you can serve this with rice or porridge.

Herbs Scallops

Scallops are actually good for cardiovascular health as it has Vitamin B-12, omega-3, magnesium, potassium, selenium and lots of nutrients.  Not to say it is also high in protein, low in saturated fat and cholesterol.  Seafood have iodine in it so scallop, calamari and shrimp are actually a good source for me to get some natural iodine besides seaweed.  These seafood have higher monounsaturated fat (increase HDL) and lower saturated fat (decrease LDL) so eating these seafood should be helpful for the heart, but in moderation of course.

I read that table salt (refined salt) is toxic because it has been bleached and rid of all the natural vitamins and minerals essential for the body to function properly.  And your body needs salt in order to function properly as well as important nutrients such as magnesium and potassium which were found in natural unrefined salt (there are lots more nutrients in tiny amount).  So, I will be buying unrefined salt from now on such as natural Mediterranean sea salt, natural sea salt and natural Himalayan rock salt to season my food.  I will get my natural iodine from seaweeds such as wakame and hijizi, and some seafood.

Matcha Mochi Cake with Sweet Potatoes/Yam

 

Why green tea you asked?  It's simply because I adore the Redman green tea powder, it's so fragrant and make your baked good vibrant in this beautiful green color.  I made sure I bought some when I went back to Malaysia few months ago. There is no substitution for me!  Not disappointed, my house smelled like green tea when this was baked and this mochi cake really fragrant packed with green tea smell.  If you just want a plain matcha mochi cake, just omit the sweet potatoes.

The texture of this mochi cake is sticky and chewy with the fragrant of green tea and sweetness from the sweet potatoes.  My next experiment will be with taro mochi cake, wait til I get my hands on some taro!

Calamari Spaghetti

Recently, I saw a Healthy Chinese Cooking Show that actually suggested eating squid, calamari, octopus and cuttlefish to lower your cholesterol.  That was completely news to me as I always thought these have the highest cholesterol level among all other seafood and which should be avoided. But they said when you clean your calamari, squid, octopus and cuttlefish completely (don't eat the internal organ and the eggs), then the cholesterol level is not too bad.  Furthermore, it has good vitamins and minerals that the body needs such as Vitamin B2, B3 and B12, potassium, magnesium, zinc, selenium, iron, protein and phosphorous that are actually good for us.  It also has omega 3 fatty acids such as DHA and EPA which can lower bad cholesterol.  However, how you cook and prepare this is important too, raw (as in sushi), steam, or lightly stir-fry is best compared to batter it and deep-fry and eat it with dipping sauce.  For people with already high cholesterol level, consult with your doctor first as this piece of information is very new to me too.  Food high in cholesterol doesn't mean it will raise your blood cholesterol such as egg and squid, unlike food high in saturated fat.  In any case, moderation is still the key, occasional treat shouldn't be a problem.

Purple Sweet Potato Mochi Cake

The inspiration of making this mochi cake came from a Korean mom that I talked to.  I never thought of adding sweet potato into a mochi cake until I tasted some that she made.  Hers was different with orange sweet potato and some other things that she added (she didn't give me the recipe though).  Since I LOVE the purple sweet potato because of the color and sweetness, I wanted to recreate her recipe and hence this recipe was born.  I was glad to say that it was a success and we all loved it very much.  On the day it was baked, the crust was crusty and the mochi was chewy with the sweetness from the sweet potato and a little sourness from the raisins, just perfect!  The crust will turn soft on the 2nd day but just as chewy and delicious!  This is definitely my keeper recipe that I want to make all the times.  Next time I want to try it with taro and play with this recipe a little.  Feedback to me if you ever try it!

Seriously it was so hard to stop at just one piece, got to have two!!  Self-control....self-control....

Crispy Pumpkin Cookies

Yeah!  I did it!  I managed to create a crispy pumpkin cookies!!!  Two years ago, I tried my hand on soft pumpkin cookies which I didn't really like as I preferred my cookies to be crisp and tasted like cookies instead of cake.  I told myself that I was going to experiment and come out with a crispy cookie recipe but never really gotten to do it.  So, this year I took on the challenge and happy to announce that I created a delicious crispy pumpkin cookies that we all liked and easy to make.

As you know, my recipe got to be easy to whip up.  And this recipe only required a hand whisk!!  What a plus right for busy mom or for someone who just want to make cookies fast with minimally washing required.  I added the dried cranberries just because I have about 1/2 cup left and I wanted to finish it.  You can omit it or use raisins or chocolate chips, it's up to you!

Your house will smell like pumpkin and spices when you bake these cookies.  My girls totally loved this and said it tasted like pumpkin.  I think the cinnamon and cloves paired really well to bring up the full flavor of this cookie.  Warning:  It is hard to resist, so self-control needed in eating these cookies!

Stir-Fried King Oyster Mushroom

This recipe was adapted from Growing Up in a Korean Kitchen, a cookbook.  In this cookbook, it has a recipe called sauteed oyster mushroom with scallops.  I didn't have oyster mushroom nor scallops, but I have a packet of king oyster mushroom.  I was interested in trying out the sauce from that recipe.  It has a combination of soy sauce and lemon juice.  Interesting sauce, sourish because of the lemon juice.