New Class for Kids at Hot Stove Society

I will be teaching a postickers class for kids at Hot Stove Society on Dec. 21, 10 a.m. to 1 p.m. The cost is $85 and includes lunch. For details and to register, visit hotstovesociety.com.

Some photos from a potsticker class in my home:

New Class at Hot Stove Society

My "Weeknight Wokking" class for September has posted. You can sign up here.

There is also availability in my Pu-Pu Platter class on Aug. 14. Come spend "happy hour" with me. The wonderful team at Hot Stove Society will be making craft Mai Tais, too!

Yu Choy with Garlic and Shallots

YU-CHOY WITH GARLIC AND SHALLOTS

Serves 4 as part of a family-style meal

2 tablespoons vegetable oil

3 cloves garlic, minced or pushed through a garlic press (about 1 tablespoon)

1 medium shallot, halved and thinly sliced (about ¼ heaping cup)

1 ½ tablespoons soy sauce

1 tablespoon Shaoxing rice wine

1/3 cup water

1 tablespoon chili paste, optional

1 bunch yu choy (about 1 pound), chopped

Sesame oil

Heat the wok over high heat for about 30 seconds. Add the vegetable oil and let heat for a few seconds.

Add the garlic and shallots and stir fry quickly for a few seconds to release the aromas. Add the soy sauce, rice wine, water and optional chili paste. Stir to combine.

Add the yu choy and stir fry for about 1-2 minutes until the greens have cooked down. Turn off the heat.

Add a drizzle of sesame oil, stir again and serve immediately.

Tomato Egg Drop Soup with Ginger

This is one of my favorite soups because it's so straightforward to make and you can change the flavor profile easily. To make the soup more substantial, you can add spinach and silken tofu to the recipe below. You can even add some minced chicken or regular or bay shrimp.

TOMATO EGG DROP SOUP WITH GINGER

Makes 5 cups

2 tablespoons vegetable oil

1 cup of diced fresh tomatoes (large dice)

2 stalks green onions, chopped

2 teaspoons grated fresh ginger

4 tablespoons soy sauce

5 cups water

3 eggs, beaten

Sesame oil

Chopped cilantro, optional

Heat wok over high heat for 30 seconds. Add the vegetable oil and heat for about 30 seconds.

Add the tomatoes – be careful of the splattering – green onions, fresh ginger and soy sauce. Stir fry this mixture for about 15 seconds.

Add the water and bring to a boil. As soon as the soup starts to bubble, turn heat down to medium. Drizzle in the beaten eggs and stir. Drizzle with the sesame oil.

Turn off the heat. Taste for seasoning. If needed, you can add a pinch of salt. Serve immediately with optional chopped cilantro.