• Bring a large pot of water to boil. Add in neck bones and allow to boil for 7 minutes until impurities start coming out.
• Then discard the water, clean the bones by rubbing off impurities. Then fill your pot with 4 quarts of water, 1/2 quart of chicken broth, sliced ginger, salted duck egg, and the cleaned pork bones. Bring to a boil on high heat, then allow to simmer on medium low heat for 2.5 hrs until pork meat has softened.
• Meanwhile, bring another large pot of water to boil. Blanch mustard greens for 5-7 minutes. Then remove mustard greens from the water and set aside. Discard the water.
• After 2.5 hours of pork bones simmering, add in 1 tbsp of fish sauce, 1 tsp salt, the blanched mustard greens, and silken tofu. Allow to simmer for another 10-15 minutes. Taste for seasoning and add salt to taste. Serve hot.

• Warm up leftover rice in a microwave. Set aside.
• Warm up frozen peas and carrots in a microwave for 1 minute. Set aside.
• Heat a large skillet on high heat. When it is hot, add in lap Cheung and brown on low heat, about 2-3 minutes each side. Remove sausage from pan when golden brown. Wipe down excess oil from sausage.
• Add oil and garlic to the pan. Stir fry rice for 1 minute. Then scoot rice to one side of the pan. Add in beaten egg and cook it for 2 minutes, scrambling it. When egg is cooked through, mix thoroughly into the rice. Add in cooked sausage, green onion, peas and carrots, and Maggi soy sauce. Stir fry another minute. Then serve immediately.

• Cut tofu and then pat dry with paper towels. Heat a shallow frying pan on high. When pan is hot, add in 2 cups of oil. Allow oil to become hot and shimmery for about 5 minutes.
• Dip each piece of tofu into corn starch and coat thoroughly. Then immediately place into hot oil. The oil should bubble vigorously around the tofu. Otherwise, your oil is too cold. Continue coating pieces of tofu and adding to the frying pan. Make sure that there is space between the tofu. Fry in batches. The tofu is done when it is golden brown. If tofu becomes brown almost immediately, lower your heat. Remove from frying pan and set aside to drain.
• Then wash mushrooms by submerging them in a big pot of cold water. Use your fingers to rub off dirt. Drain and set aside. Cut off the ends which contain dirt and impurities. For the beech mushrooms, separate each mushroom from the rest. For the trumpet mushrooms, thinly slice them and set aside.
• Fill a large pot with water and bring to a boil. Prep yu choy: cut off the bottom 1/4 inch of each piece. Then cut in half. Fill a large mixing bowl with cold water. Submerge the cut yu choy pieces in the cold water. Slosh the vegetables around with your hands and rub the leaves gently. This allows any dirt to come off. Take the vegetables out into a colander and repeat washing 1-2 times, until the water is clean and no more dirt/sediment are coming off the yu choy.
• Once the pot of water is boiling, add in yu choy and boil for about 3-5 minutes until slightly softened but still bright green. Then remove from the boiling water and allow to drain in a colander.
• Heat a large frying pan on high until hot. Then add in 1 tbsp oil. When oil is shimmery, add in mushrooms and stir fry 3 minutes. When mushrooms begin to soften, add in garlic and stir fry another 2 minutes. Then add in sauce mixture (soy sauce, oyster sauce, low sodium soy sauce, sugar). Then mix together 2 tsp corn starch with 1/4 cup of water until all lumps are smooth. Then add into the mushroom sauce mixture. Allow sauce to boil for about a minute until thickened. Then add in fried tofu and toss gently to coat with sauce.
• Place the boiled yu choy onto a serving platter. Arrange onto an even layer. Then top the vegetables with the tofu and mushroom mixture, pouring all the sauce evenly onto the vegetables. Serve immediately.

• Wash mung beans to remove any impurities. Then place into a large pot. Add water and orange zest. Turn heat on high until it starts to bubble. Then set fire to low and allow to simmer for 1 hour and 10 minutes or until the beans and softened and have started to come apart.
• At the end of cooking, add in brown sugar.
• Serve hot or cold.

• Take rice noodles out of packaging. Microwave noodles for 30 seconds -1 minute to get them softened. Start to separate the noodles by their cuts. Set aside.
• Mix together sauce: dark soy sauce, low sodium soy sauce, oyster sauce, xiaoxing wine, and sugar. Set aside.
• Heat a large pan on high heat. Add in oil. When oil is hot and shimmery, add in beef and stir fry for 3 minutes until just cooked through. Then remove from the pan.
• Add more oil into the pan and put in garlic. Stir fry for 30 seconds and then add in noodles. Stir fry another minute, then add in sauce. Mix sauce thoroughly into the noodles. Then add in beef, green onion, and bean sprouts. Stir fry 2 minutes until been sprouts and green onion have softened. Then serve immediately.

• Blend ingredients for marinade until completely smooth: lemongrass, garlic, ginger, salt, fish sauce, dark soy sauce, oyster sauce, sugar, xiaoxing wine, and water.
• Thoroughly mix marinade into the chicken and allow to sit overnight in the refrigerator.
• Take chicken out of the refrigerator and allow to come to room temperature for about 2 hours. This will ensure even cooking. Then remove chicken thighs from marinade. Place onto a lined baking sheet, without overcrowding the baking sheet. Blot the skins with a clean paper towel to remove moisture. Then drizzle skins with 1 tbsp oil.
• Place chicken thighs about 6 inches from the top heat source of the oven. Bake chicken thighs at 375 degrees F for 30 minutes. Then broil at 300 degrees for 10 minutes until juices run clear and the skin is crispy.
• Serve with steamed white rice.

• Soak pork spare ribs in water for at least an hour to drain out blood and impurities from the meat. Then remove spare ribs from the water, pat dry, then season pork spareribs with salt.
• Then heat a large skillet on high heat. Put in 1 tbsp oil. When oil is shimmery and hot, add in spare ribs in batches to brown. Do not overcrowd pan because that will prevent browning. Allow all sides to brown (3 minutes each side), then remove from the pan. Repeat until all the spare ribs are browned. Then remove from the pan.
• Put in another 1 tbsp oil in the pan and saute ginger and garlic until aromatic, about 3 minutes. Do not let the garlic burn. Then add in pork spare ribs and xiaoxing wine to deglaze the pan.
• Then add in sugar, dark soy sauce, low sodium soy sauce, oyster sauce, and water. Mix well with the pork spare ribs. Place a lid on top of the skillet and simmer the pork spare ribs for 40-45 minutes, or until the meat is softened.
• Then add in tomato paste, tomato ketchup, and tomato wedges. Add 1/4 cup of water and place the lid back on the skillet and turn heat to high. When the sauce is boiling again, turn heat to medium and simmer with lid on for another 7-10 minutes until tomatoes are softened. Take off lid and simmer another 5 minutes to thicken the sauce.
• Taste for seasoning and add salt, sugar, or water to taste. Serve with hot steamed white rice.

• Add together peanut butter, hoisin sauce, hot water, and sambal chili paste into a bowl.
• Microwave for 30 seconds. Then mix well and serve.

• Take a large stockpot and fill it with 2 quarts water. Place on high heat to boil When water has boiled, add in pork bones and parboil for 5 minutes to allow impurities to cook out into the water.
• Then pour out the liquid from the pot and run the bones through running water. Using your hands, scrub off and rinse off all impurities. Set clean pork bones aside.
• Add pork bones back into the pot. Fill the pot with 1 quart chicken broth, jujubes, ginger, 3 quarts water, salt, and sugar. Turn on stove to high and bring water to a boil. Once the mixture is at a boil, allow to simmer for 2 hours.
• While pork broth is simmering, place raw peanuts into a pressure cooker and fill with 1 quart of water. Close the lid and heat the pot on high until the pot begins to whistle. When it begins to whistle, turn the heat to the lowest setting and allow to simmer for about 45 minutes. After 45 minutes, place the pressure cooker under the kitchen faucet and rinse with cold water until the lid has de-pressurized. Then open the lid.
• Strain the liquid and remove cooked peanuts. Add peanuts into the pork bone broth.
• Prep lotus roots. First peel the skin off of them. Then cut off the end pieces. The roots have dark end pieces with rough fibers. Using your knife, peel these ends off as well as any dark parts of the lotus root. Cut the lotus root into 1/4 inch slices. Then add in lotus root pieces to the pork bone broth and allow to simmer with peanuts for at least 1.5 hours.
• When the lotus root is just tender, add fish sauce to taste.

For Snow Fungus

• Take 1 bunch/handful of dried snow ear fungus. Soak it in drinking water for 10 minutes, submerging it completely in the water.
• Once snow ear fungus is rehydrated, cut the stem off the bottom and discard. It is the darker orange base at the bottom of the bunch of snow ear fungus. Then add the remaining snow ear fungus into the pressure cooker and add 2 quarts of drinking water and rock sugar.
• Closed the lid of the pressure cooker following the instructions of your pressure cooker. Then boil on high heat until the pressure cooker begins to whistle, about 15 minutes. At that point, reduce the heat to the lowest setting. Allow the simmer in the pressure cooker for a total of 25 minutes.
• After 25 minutes, remove pressure cooker from stovetop, and rinse the top with cold water. When the pressure cooker depressurizes, you may remove the lid safely.

For Asian pear dessert soup

• Place a large stockpot on the stove to boil on high. Add in 3 quarts of water. Then add in Asian pear, rinsed jujubes, and rinsed goji berries.
• Bring the water to a boil, then simmer on medium low for about 30 minutes, until the Asian pear is fork tender.
• Turn off the heat for the Asian pear dessert soup.

Combining the two

• Combine the snow ear fungus mixture with the Asian pear mixture. Make sure that the heat is off. Then add in honey to taste. The dessert soup should be just slightly sweet and not overly sweet.

  Optional: add in agave