• Soak pork ribs in water for an hour. This will help it to release its blood and impurities. Then drain, pat dry with paper towels, and season with salt and pepper. Set aside.
• Mix together sauce: dark soy sauce, light soy sauce, fish sauce, oyster sauce, xiaoxing wine, and water. Set aside.
• Heat a deep skillet on high heat. Add in oil. When oil is shimmery, add in pork spare ribs. Sear until golden brown on both sides for 3-5 minutes.
  
• Add in garlic, brown sugar, and sugar to the spare ribs and allow to caramelize for another 3 minutes.
  
• Add in sauce to the spare ribs and cover with a lid. Braise on medium low heat for 30 minutes. Halfway through braising, flip the meat to allow even cooking and absorption of the sauce. Add water as necessary if it dries out.
• While your meat is braising, place a large pot of water to boil. When water is boiling vigorously, gently add in 5 eggs. Allow to boil on high heat for 7-8 minutes for soft boiled eggs. Then place eggs into an iced water bath for 10 minutes to stop cooking. Gently tap the eggshells against a counter and use a spoon to peel all the eggs. Set aside.
• After 30 minutes of braising, check for tenderness of the meat. Once the meat is tender, turn the heat to medium or medium high and allow the sauce to reduce and thicken. If the sauce is too dry, add water.
• Once the sauce is thickened to a desired consistency, e.g., coats the back of a wooden spoon, remove the meat from the pan, leaving in the sauce. There will be extra fat in the sauce. Use a ladle to remove as much of the fat as possible and discard.
  
• Add the boiled eggs into the remaining sauce and allow eggs to simmer in the sauce for about 3 minutes on low heat to allow the eggs to absorb some of the sauce. Then combine eggs, sauce, and short ribs and serve hot with steamed jasmine rice.
  

Osso Bucco

• Season beef shanks with salt and pepper. Then heat a dutch oven on medium heat. When the dutch oven is hot, add in oil. Then sear the beef shanks about 5-6 mins each side until golden brown. Remove beef shanks from the dutch oven.
  
• Add in minced celery, carrot, onion, and garlic into the dutch oven. Saute for 5 minutes. Then add in tomato paste. Saute another 3 minutes.
  
• Then add in bay leaves, crushed tomatoes, beef base, dry red wine, salt, chicken stock, and dried rosemary. Mix well together.
• Place beef shanks back into the tomato mixture. Place a lid on the dutch oven and insert into a 350 degree oven.
• Braise in oven for 2 hrs at 350 degrees.
• Remove from the oven and serve with creamy polenta.
  

Creamy Polenta

• With 15 minutes left of cooking on the osso bucco, begin making the polenta by adding the slices of pre-cooked polenta into a medium sauce pan. Add in milk, butter, and salt into the pan. Cook at medium heat, using a whisk to break down the polenta and mix with the milk and butter, about 5-10 minutes. Stir constantly to prevent sticking.
• When the polenta is smooth and creamy, turn off the fire. Add in grated Parmigiano Reggiano and whisk thoroughly into the polenta. Then season with salt to taste.

• 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.