Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
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Garlic Chili Sizzling Chicken Pot 香辣啫啫雞煲
You can use bone-in chicken, boneless chicken or chicken wings. Some additional ingredients that you may want to try adding could be Chinese sausage, pork or chicken liver, black fungus and chestnuts.
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Shanghai Fried Thick Noodles 上海粗炒
A thick noodle is traditionally used for this dish, but you can use any noodle that you like. Udon noodles can be used but you may want to add less water for the braising part and braise for a shorter amount of time. Udon noodles are softer and have higher water content than Shanghai noodles. Bok choy, spinach, napa cabbage are also commonly used instead of cabbage
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Garlic Roasted Pork and Tofu Clay Pot 蒜子火腩豆腐煲
If you add fish or oysters to this recipe, be sure to coat them with some cornstarch and pan-fry or deep-fry first. Then add them to the clay pot at the end. Chicken or char siu can also be used. In this recipe, I deep-fried the garlic and roasted pork but you can also pan-fry them.
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Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
View Recipe
Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
View Recipe
Garlic Chili Sizzling Chicken Pot 香辣啫啫雞煲
You can use bone-in chicken, boneless chicken or chicken wings. Some additional ingredients that you may want to try adding could be Chinese sausage, pork or chicken liver, black fungus and chestnuts.
View Recipe
Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
View Recipe
Shanghai Fried Thick Noodles 上海粗炒
A thick noodle is traditionally used for this dish, but you can use any noodle that you like. Udon noodles can be used but you may want to add less water for the braising part and braise for a shorter amount of time. Udon noodles are softer and have higher water content than Shanghai noodles. Bok choy, spinach, napa cabbage are also commonly used instead of cabbage
View Recipe
Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
View Recipe