fruit bowl

YEAR-ROUND
apples
bananas
oranges and tangerines
lemons and limes

SPRING -> SUMMER -> FALL
cherries
strawberries
apricot
kiwi
plums, peaches, nectarines
blackberries, raspberries
pears
watermelon
grapes
grapefruit

pantry : staples

regulars to replenish often

onions
green onions
garlic/shallots
ginger
yams/sweet potatoes
tomatoes
eggs

white rice
udon noodles
shanghai noodles
pastas

pantry : spices

sea salt
black peppercorns
szechuan peppercorns
red pepper flakes
pimenton (d.o. label)
cumin seeds
coriander
fennel seeds
turmeric
star anise
clove
5-spice powder
bay leaf

tapioca starch

tools to buy

tongs
cutting board
serving tray
peeler
can opener
assorted mixing bowls
wooden mixing spoons
cleaver
xyam scrubber
measuring cups
colander
seive

x knife sharpener
x chef knives
x ladle
x sieve spoon

x salad spinner
x slow cooker
x rice cooker
x microwave
x toaster oven

x stock pot
x sauce pan
x general use pan

mom's sour and hot soup

cut chicken or pork meat into small trips (shar)
add a bit of starch (2-3 tbsp)

starting with a chicken broth, add these to the boil:

cubed 1/3 pack of tofu
chopped wood ears
minced ginger and scallion
julienned carrot for color

then, add:

1 tbsp soy sauce
2.5 tbsp vinegar
1 tbsp sugar

to taste

mushrooms (enoki)
bean sprouts

then, add:

meat
egg

stir

you're ready! add pepper and scallion to taste.

pork chop and lotus soup

pork chop or rib
3-4 pieces dried scallop
ham for flavor (optional)
ginger
daikon radish OR wintermelon
lotus root

leach meat
boil then simmer for 45 minutes or longer

refrigerate and reheat for 2-3 meals!

oxtail tomato stew

oxtail
cabbage
potato
tomato paste/fresh tomato
onion
ginger

leach meat (boil and discard water)
add all ingredients and new water
boil then simmer for one to two hours or longer

salt and pepper to taste