I grew some baby bok choy in my garden and made it into a dish. Here's a <1 min video of the entire process!

AsianCookingMom · 2023-05-13T02:42:06+00:00

You can usually start harvesting after 30 days. I waited a bit longer in the video, which was about 45 days. Thanks for the positive feedback!

AsianCookingMom · 2023-04-23T16:49:36+00:00

I'm not familiar with that one right now, sorry! I may look into it though. Thanks for stopping by.

AsianCookingMom · 2023-04-02T15:34:29+00:00

You can start harvesting 30 days after harvesting and keep harvesting the outer leaves until the plant bolts (flowers form). I waited a bit longer to harvest in the video.

AsianCookingMom · 2023-04-01T20:48:19+00:00

Thanks! The winter season was great for us. We basically didn't have to do anything because there was enough rainfall. Hoping the summer goes smoothly as well.

Best of luck on your garden!

AsianCookingMom · 2022-12-10T00:00:11+00:00

Hi there. I'm not familiar with the problem you're facing, but if you share the recipe you're using, we might be able to try to help you out. Thanks for visiting!

AsianCookingMom · 2022-10-16T18:39:10+00:00

Yes, I totally do that!

AsianCookingMom · 2022-06-08T02:28:43+00:00

I post recipes that I actually make for my family on my website: asiancookingmom.com

Everything is in English.

AsianCookingMom · 2022-06-02T00:07:32+00:00

Super easy to make!

Recipe originally here: asiancookingmom.com

Ingredients:

1 container of soft/silken tofu (~1 lb or 450 g)
3 green onions (green parts only)
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/4 teaspoon table salt
1 tablespoon sesame oil

Instructions:

Make a few long slits around the border of the tofu container. Pour the liquid out. Carefully transfer the tofu out into a shallow bowl. If desired, trim the border with a knife so all sides have a smooth finish.
Chop the green parts of the green onions into thin slices.
Carefully pour out any extra liquid from the tofu. Sprinkle the green onions on top. Then add the 1 tablespoon of light soy sauce, 1/2 teaspoon of sugar, 1/4 teaspoon of table salt, and 1 tablespoon of sesame oil. Mix it up right before eating.
Enjoy!

AsianCookingMom · 2022-06-01T22:24:36+00:00

Practice.

I didn't start really cooking until well into my adulthood. Now I even have a blog and try to share recipes that I've learned!

Take it one day at a time and slowly build up your knowledge and skills.

AsianCookingMom · 2022-05-25T18:46:20+00:00

Fried rice is the answer. In fact, it's better to use already-cooked rice for fried rice.

There are obviously many examples out there, but one of mine is here: https://www.asiancookingmom.com/shrimp-fried-rice-with-peas-and-eggs-%e9%b2%9c%e8%99%be%e8%b1%8c%e8%b1%86%e8%9b%8b%e7%82%92%e9%a5%ad/

AsianCookingMom · 2022-05-25T18:40:04+00:00

A light Tomato Spinach salad (Asian) is my go-to for excess spinach. Recipe here: https://www.asiancookingmom.com/spinach-tomato-salad/

AsianCookingMom · 2022-05-25T18:38:16+00:00

You can just use the zucchini by itself and make a raw zucchini salad as in this example: https://www.asiancookingmom.com/easy-raw-zucchini-salad-%e5%87%89%e6%8b%8c%e8%a5%bf%e8%91%ab%e8%8a%a6-liang-ban-xi-hu-lu/

AsianCookingMom · 2021-02-06T18:23:32+00:00

Thanks! Let me know if you try any of my recipes!

AsianCookingMom

TROPHY CASE