Welcome to my first cooking video. I am really excited about making it. The main reason is that I love YouTube. It is so awesome. Whatever you might want to learn, there are hundreds if not thousands of videos waiting to show you how. Mainly I use it for learning new songs on guitar and also cooking. So in that spirit, I decided that I should share some of my favorite recipes and how I make them on YouTube.
One of my favorite Chinese vegetables in Bok Choy. I like to put it in soups, and many Chinese recipes. Unlike many other vegetables, both the leaves and the stems are tasty in their own unique way. Perhaps, one of the best Bok Choy dishes is beef/chicken with oyster sauce. I was having a problem that each time I cooked this dish, the dish would turn out very runny, and the delicious oyster sauce was diluted. After many starts and stops, I finally figured out some of the intricacies of cooking with Bok Choy. Read More
I’ll put this recipe in the category of tasty and fast. The recipe is literally 30 minutes from preparation to food on the table. I like this recipe also because I invented it. It is fashioned around many similar recipes that you can order in most authentic Chinese restaurants.
Ingredients
Preheat oven to 350 degrees. Chop finely large amounts of ginger and green onions. In a large baking dish, make a nice size bed of green onions and ginger, and then lay each filet on top of the bed. Then liberally sprinkle more ginger and green onions on top of filets. Mix in a small cup 1 tablespoon of soy sauce and 1 table spoon of sesame oil, 1 table spoon sugar, and a dash of red pepper. (Don’t put in too much red pepper). Slowly pour the soy sauce mixture over each piece of fish just making each fish a little brown.
Cover with tin foil and place in the oven for 15 minutes. Remove the foil, and sprinkle chopped cilantro. Serve with rice.
I have always loved to cook ever since I had to cook for myself in college. My goal has always been to cook better food than I was able to buy at a restaurant. Once I moved to South Dakota, this became a very simple task since there were not very many good restaurants in the surrounding areas. But now that I was at Gateway, there was a very practical matter. Since I was working so many hours, I had little time to cook. So therefore, I started cooking in mass quantities on the weekends, and then freezing as much as possible. For me a good recipe is not only delicious but also should freeze and microwave well. Read More