RED CRAB

Egg Roll

Hot Sour Soup

Wonton Soup

Crab Rangoon

Shrimp Fried Rice

Lo Mein

Fried Rice

Egg Drop Soup

Beef w.Broccoli

Taco de camarones

Strawberry Smoothie

Papaya Smoothie

Mango Smoothie

Rinse whole crabs under cold water. Using kitchen shears or a sharp knife, halve each crab through the center (or quarter if large). Crack claws slightly to allow sauce penetration. Pat dry and set aside.

Clean and portion crab

Peel and devein shrimp, set on a plate. Scrub mussels and discard any that remain open when tapped. Measure and have aromatics and liquids ready (mise en place).

Prepare other seafood

Heat a large, heavy-bottomed skillet or wide sauté pan over medium-high heat. Add olive oil and 4 tablespoons butter. When butter melts and starts to foam, add chopped onion. Sauté until translucent and just beginning to brown, about 5–6 minutes.

Add minced garlic and grated ginger, sauté 45–60 seconds until fragrant but not browned. Stir in lemon zest and tomato paste; cook 1–2 minutes, stirring constantly, to caramelize the tomato paste and deepen flavor.

Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom. Let wine reduce by half, about 2–3 minutes.

Add fish or seafood stock, paprika, crushed red pepper, Old Bay, salt, and black pepper. Bring to a gentle simmer and cook 3–4 minutes to let flavors meld.

Lower heat to medium-low and stir in the heavy cream and remaining 2 tablespoons butter until incorporated and the sauce becomes slightly glossy. Taste and adjust seasoning if needed.

Carefully nestle the halved crabs into the sauce, meaty side down so the sauce contacts the flesh. Cover the pan and simmer gently for 6–8 minutes (depending on crab size) so the crab heats through and absorbs sauce flavors.

Add the shrimp and mussels to the pan, tucking mussels hinge-down into the sauce. Cover and cook 4–6 minutes more, until shrimp are pink and opaque and mussels have opened. Discard any mussels that remain closed.

If the sauce thickens too much before seafood finishes cooking, add up to 60 ml (1/4 cup) additional stock or water to loosen to desired consistency.

Remove pan from heat. Stir in lemon juice and chopped parsley. Drizzle chili oil over the seafood for a glossy finish if using. Gently toss or spoon sauce over crab and other seafood to coat.

Serve immediately in the skillet or transfer to a serving platter. Provide crusty bread or steamed rice to soak up the sauce. Yield: 4 servings.

fresh whole red crab (Dungeness or king), cleaned and halved

large shrimp, peeled and deveined

mussels, scrubbed and debearded

unsalted butter

olive oil

yellow onion, finely chopped

garlic, minced

fresh ginger, grated

lemon zest

tomato paste

white wine (dry)

fish or seafood stock

heavy cream

paprika (smoked or sweet)

crushed red pepper flakes

old bay seasoning

sea salt

black pepper, freshly ground

fresh parsley, chopped

lemon juice

chili oil (optional, for shine and heat)

crusty bread or steamed rice

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil (not listed separately; use from your pantry) and when hot, add the ground pork. Break it up with a spatula and cook until just browned, about 4–5 minutes.

Prepare and cook filling

Add the minced garlic and ginger to the pork and cook 30–45 seconds until fragrant.

Add the shredded cabbage and carrot to the pan. Stir-fry 2–3 minutes until the cabbage wilts but still has some texture.

Stir in the sliced green onions, soy sauce, oyster sauce, sesame oil, cornstarch, salt, and pepper. Cook another 1–2 minutes so the flavors combine and any excess moisture is released. If filling seems wet, cook an additional minute to reduce liquid. Taste and adjust salt/soy as needed.

Transfer the filling to a bowl and let it cool to room temperature (about 15 minutes). Cooling prevents wrappers from becoming soggy and tearing.

Prepare egg wash: beat 1 egg with 1 teaspoon water in a small bowl until smooth.

Place an egg roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Keep other wrappers covered with a damp towel so they don’t dry out.

Spoon about 2.5–3 tablespoons of cooled filling onto the center-bottom third of the wrapper, forming a log about 1 inch tall and slightly narrower than the wrapper width. Do not overfill.

Fold the bottom corner up and over the filling, tuck tightly as you roll once toward the top corner.

Fold the left and right corners toward the center (like an envelope) to enclose the filling and continue rolling to the top corner.

Brush the top corner edge with the egg wash and finish rolling to seal. Place sealed side down on a tray. Repeat with remaining wrappers and filling. You should get about 12 egg rolls depending on fill amount.

Pour oil into a deep, heavy-bottomed skillet or pot to a depth of about 1.5 inches (or use a deep fryer). Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and turn golden in ~30 seconds.

Fry egg rolls in batches (do not overcrowd) seam-side down first. Cook 3–4 minutes, turning occasionally, until evenly golden brown and crispy. Adjust heat as needed to maintain 320–350°F; too hot will burn the wrapper before filling heats through.

Using tongs, remove egg rolls and drain on a wire rack set over a baking sheet or on paper towels. Let rest 1–2 minutes before serving to avoid burning and to let filling set.

If you prefer baking: preheat oven to 425°F (220°C). Place rolled egg rolls seam-side down on a parchment-lined sheet, brush or spray lightly with oil, and bake 18–22 minutes, turning once, until golden and crisp.

Whisk together hoisin sauce, rice vinegar, soy sauce, sriracha, and 1 teaspoon water until smooth. Adjust sweetness, spice, or acidity to taste. Serve alongside hot egg rolls.

ground pork (or ground chicken/turkey)

green cabbage, finely shredded

carrot, julienned or grated

green onions, thinly sliced

fresh ginger, minced

soy sauce

oyster sauce

sesame oil

cornstarch

salt

ground black pepper

egg roll wrappers (8-10 inch)

egg (for sealing)

water (for egg wash)

neutral oil with high smoke point (vegetable, canola, or peanut)

hoisin sauce

rice vinegar

sriracha or chili paste

water (to thin, optional)

Place the dried shiitake mushrooms in a bowl and cover with 1 cup hot water. Let soak 20–30 minutes until soft. Reserve the soaking liquid by straining through a fine-mesh strainer or coffee filter to remove grit; set both mushrooms and liquid aside.

Prepare mushrooms

In a 4–5 quart pot, combine the chicken or vegetable stock and 1 cup reserved mushroom soaking water (or plain water if none). Bring to a gentle simmer over medium-high heat.

Add light soy sauce, black vinegar, sesame oil, white pepper, sugar, and 1/2 tsp salt to the simmering stock. Taste and adjust soy or vinegar so the broth has a clear balance of salty and noticeably sour (hot-sour is tangy). Keep at a gentle simmer.

While the stock comes to a simmer, heat 1 tablespoon neutral oil in a small skillet over medium heat. Add julienned ginger and minced garlic and stir for 30–45 seconds until fragrant but not browned. Add the sliced white parts of the scallions and cook 30 seconds more. Pour the aromatics into the simmering broth.

Slice the rehydrated shiitake caps into thin strips; if using wood ear mushrooms, slice into thin strips as well. Add all mushrooms to the simmering broth.

If using chicken: add the thinly sliced chicken to the simmering broth and cook 2–3 minutes until just opaque and cooked through. If not using chicken, skip this step.

Add the tofu matchsticks to the pot and simmer gently 2 minutes so they heat through and absorb some flavor.

Make a cornstarch slurry by whisking 3 tsp cornstarch with 3 tablespoons cold water until smooth. With the soup at a gentle simmer, slowly stream the slurry into the pot while stirring the soup in one direction to avoid lumps. Continue simmering for 1–2 minutes until the broth slightly thickens to a silky consistency (it should coat the back of a spoon lightly).

Remove the pot from the heat momentarily. Slowly drizzle the lightly beaten egg into the simmering (but not violently boiling) soup in a thin stream while stirring gently in one direction to form delicate egg ribbons.

Return the pot to low heat for 20–30 seconds to set the egg, then turn off the heat. Stir in 1 teaspoon chili paste (or to taste) and 1 tablespoon extra white vinegar. Taste and adjust seasoning: add more vinegar for sourness, soy for salt, or white pepper for heat. If needed, add up to 1/2 tsp more salt.

Finish with 1/2 tsp toasted sesame oil and the thinly sliced scallion greens. Ladle soup into bowls and serve immediately, offering extra vinegar, chili paste, and white pepper at the table.

chicken or vegetable stock

water

light soy sauce

Chinese black vinegar (or rice vinegar)

white pepper (ground)

sugar

neutral oil (vegetable or canola)

ginger, julienned

scallions, white and light-green separated, thinly sliced

firm tofu, drained and cut into thin matchsticks (or small cubes)

boneless chicken breast, thinly sliced against the grain (optional)

dried shiitake mushrooms

wood ear mushrooms (rehydrated) or fresh shiitake, julienned

cold water

egg, lightly beaten

chili paste (like sambal oelek or chili garlic sauce)

white vinegar (extra, to adjust heat/sour balance)

toasted sesame oil (extra, finishing)

scallion greens, thinly sliced (for garnish)

Finely chop the optional shrimp if using. Mince 3 green onions (white and green parts). In a mixing bowl combine ground pork, chopped shrimp, grated ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon white pepper and the chopped green onions. Mix with a fork or chop repeatedly with a cleaver until mixture is cohesive and slightly sticky (about 1–2 minutes). Cover and refrigerate for 10–15 minutes to firm up.

Prepare filling

Place a wonton wrapper on a clean work surface. Keep remaining wrappers covered with a damp towel. Put about 1 rounded teaspoon (approx. 10–12 grams) of filling in the center of the wrapper. Lightly moisten the edges of the wrapper with water. Fold into a triangle, pressing edges to seal and remove air. Optionally bring the two corner points of the triangle together and press to form a traditional wonton shape. Repeat until all filling or wrappers are used (about 30 wontons). Place finished wontons on a tray lined with parchment, sprinkle a little cornstarch to prevent sticking, and keep covered with a damp towel.

Assemble wontons

Peel a 1-inch piece of ginger and smash lightly with the flat of a knife; bruise the garlic cloves. In a large pot combine 8 cups low-sodium chicken broth and 2 cups water. Add the bruised garlic, smashed ginger, 2 tablespoons soy sauce, 1 tablespoon rice wine (or dry sherry), 1 teaspoon sesame oil, 1 teaspoon salt, 1 teaspoon white pepper and 1 teaspoon sugar. Bring to a gentle simmer over medium-high heat. Taste and adjust seasoning; lower heat to maintain a very gentle simmer so the broth remains clear.

Make the broth

Trim bok choy and separate leaves; rinse thoroughly. If using napa cabbage, slice into 1-inch strips. When the broth is simmering and about 2–3 minutes from serving, add the bok choy or cabbage and simmer for 1–2 minutes until just tender and bright green. Remove and set aside in a bowl; they will be ladled into bowls before the wontons.

Prepare vegetables

Bring the broth to a gentle rolling simmer. Working in batches (6–8 at a time), drop wontons into the simmering broth. Stir gently once to prevent sticking. Cook wontons for 3–4 minutes, or until they float and the filling is cooked through (internal temperature for pork should be 160°F / 71°C). If frozen wontons are used, add 1 additional minute to cook time.

Cook wontons

Place a portion of cooked bok choy or cabbage into each serving bowl. Using a slotted spoon, lift wontons from the broth and divide among bowls (6–8 wontons per serving). Ladle hot broth over the wontons and vegetables. Garnish with thinly sliced green onions, chopped cilantro if using, and a light sprinkle of white pepper. Serve immediately with extra soy sauce or chili oil at the table.

Assemble bowls and serve

low-sodium chicken broth

ginger

garlic cloves

rice wine (or dry sherry)

white pepper

ground pork (or chicken/shrimp mix)

shrimp (peeled, finely chopped) - optional

green onions (scallions)

fresh ginger (grated)

garlic (minced)

wonton wrappers (square)

baby bok choy (or napa cabbage, halved/chopped)

green onions (thinly sliced, for garnish)

fresh cilantro (optional)

white pepper (for serving)

If using imitation crab, chop the crab meat into small 1/4-inch pieces. If using lump crab, pick through for shells and shred/coarsely chop.

Prepare crab

Place the chopped crab in a medium mixing bowl. Add the softened cream cheese and mix until mostly smooth and evenly combined.

Add the finely chopped green onions, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, 1 teaspoon sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir thoroughly to incorporate. Taste and adjust seasoning (a little more salt or soy for saltiness; more sugar for balance).

Cover the filling and refrigerate for at least 30 minutes to firm up (this makes wrapping easier).

Set up an assembly station: a clean work surface, a small bowl with the beaten egg mixed with 1 tablespoon cold water (this is the sealant), and the chilled crab filling.

Place one wonton wrapper on the work surface with a corner pointing toward you (diamond shape). Spoon about 1 teaspoon of the crab filling into the center of the wrapper. Do not overfill—about 1 teaspoon will leave room to seal.

Dip your finger into the egg wash and run a thin line around the edges of the wrapper. Fold the bottom corner up over the filling to meet the top corner, forming a triangle. Press out air and seal edges firmly.

Optional: For the classic Crab Rangoon fold, bring the two side corners of the triangle together and press to seal, forming a small purse. You can also leave as a triangle or make a tight little pouch—ensure seams are well sealed so filling doesn't leak while frying.

Place assembled wontons on a tray lined with parchment or a lightly floured surface, and cover loosely with plastic wrap to prevent drying. Repeat until all wrappers are filled (should make about 24).

Pour about 3 to 4 cups of vegetable oil into a heavy-bottomed pot or Dutch oven to create a 2–3 inch deep pool of oil. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of wrapper in: it should sizzle and turn golden within 30–45 seconds.

Fry wontons in batches, 6–8 at a time depending on pot size, being careful not to crowd. Fry, turning occasionally, until golden brown and crisp, about 2 to 3 minutes per batch.

Use a slotted spoon to remove the fried Crab Rangoon and transfer to a wire rack or paper towel-lined plate to drain. Let cool for 1–2 minutes before serving—the filling will be very hot.

Continue frying remaining wontons. Wipe any burnt bits from the oil between batches if needed and maintain oil temperature near 350°F for even cooking.

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil and 1/4 teaspoon red pepper flakes until the sugar dissolves. Taste and adjust balance (more vinegar for tang, more sugar for sweetness). Serve in a small bowl alongside the hot Crab Rangoon.

imitation crab meat (or cooked lump crab)

cream cheese, softened

green onions (scallions), finely chopped

Garlic powder

Worcestershire sauce

black pepper

wonton wrappers

egg, beaten (for sealing)

cold water (for sealing)

vegetable oil (for deep frying)

red pepper flakes (optional)

Use 3–4 cups of cooked long-grain white rice that has been cooked, spread on a sheet pan and chilled in the fridge for at least 2 hours or preferably overnight. Break up any large clumps with your fingers before cooking so grains separate easily.

Prepare chilled rice

Mix soy sauce, oyster sauce, sesame oil, white pepper and salt in a small bowl; set sauce aside. This will be used to season the rice at the end.

Pat shrimp dry with paper towels. In a small bowl combine shrimp with 1 tsp light soy and 1 tsp cornstarch; toss until evenly coated. Let sit 5–10 minutes while you prepare other ingredients. The cornstarch will help the shrimp stay tender and develop a slight sear.

Marinate shrimp

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil. Add shrimp in a single layer and spread out; sear 1–1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and reserve. Do not overcook.

Reduce heat to medium-high. Add 1 tablespoon butter or oil to the wok. Crack 2 eggs into the pan and scramble quickly until just set but still moist. Transfer eggs to the reserved plate with shrimp and break into bite-sized pieces.

Cook eggs

Add the remaining 2 tablespoons vegetable oil to the hot wok. Add diced onion and cook 1–2 minutes until translucent. Add minced garlic and grated ginger and cook 20–30 seconds until fragrant. Add thawed peas and carrots and cook 1–2 minutes until vegetables are heated through. Stir constantly to avoid burning the aromatics.

Sauté aromatics and vegetables

Increase heat to high. Add the chilled rice to the wok, spreading it out. Toss and stir-fry for 3–4 minutes, pressing with the spatula to break up clumps and to get some toasted edges on the rice. Keep rice moving so it heats evenly.

Combine rice

Return the scrambled eggs and cooked shrimp to the wok. Mix to distribute evenly.

Pour the reserved sauce (soy + oyster + sesame + white pepper + salt) over the rice and toss thoroughly for another 1–2 minutes until rice is evenly seasoned and slightly glossy. Taste and adjust seasoning—add up to 1 tablespoon more soy sauce if needed.

Stir in sliced scallion whites and most of the green parts, reserving a few greens for garnish. Toss once more to combine.

Remove from heat. Drizzle optional toasted sesame seeds over the rice and squeeze lime over individual portions if using. Serve hot, garnished with reserved scallion greens.

long-grain white rice (cooked, chilled)

vegetable oil

soy sauce (reduced-sodium preferred)

kosher salt

raw shrimp (peeled, deveined, tails off, medium)

light soy (for shrimp marinade)

cornstarch (for shrimp marinade)

unsalted butter or additional vegetable oil

large eggs

yellow onion (small, finely diced)

scallions (green parts and whites separated, thinly sliced)

frozen peas and carrots (thawed)

fresh lime (optional, for serving)

toasted sesame seeds (optional)

Bring a large pot of salted water to a rolling boil. Add the lo mein noodles and cook until just tender (al dente) according to package instructions, 4–6 minutes for fresh noodles or 8–10 minutes for dried. Reserve 1/2 cup of the cooking water, then drain and toss the noodles with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Red Crab