Monica is visiting America, from China. She is a former student from my days of teaching English in China. We had the pleasure of hosting Monica for a few weeks during her stay in America. She came with us to the Outer Banks and then lived with us for 1 week at our house in Amherst.
One of the highlights (among many) of her visit was the wonderful meal she cooked for us at our house! It was cool to watch her cook and learn from her. some tips for cooking Chinese that I learned from Monica are:
1. When scrambling eggs, do not let eggs set on the hot skillet. Beat the eggs prior to putting them in the skillet and then immediately start scrambling after putting eggs into the pan.
2. Putting a few key spices is enough. Do not put too many spices to ruin and confuse the flavor of the dish.
3. Tomato Egg Drop soup requires the tomatoes to be stir fried first, before adding the water for the soup broth.
Monica cooked 3 dishes and soup. The dishes were: Tomato and Egg Stir Fry, Sweet-Sour Pork Spare Ribs and Stir Fried Mung Bean Sprouts with Scallions and the Tomato and Egg Drop Soup.
It was a scrumptious meal, with no leftovers!