Yau Choy Stir-fry

Yau Choy - also known as Yu Choy, Yu Choy Sum, or Rapeseed Leave -  is a type of Bok Choy that looks like a thinner-stemmed version of Chinese Broccoli with pretty yellow flower buds. It is an excellent vegetable, especially for stir-fries because it cooks quickly and the stems, if not too big, don't need to be separated from the leaves.  

I stir-fry Yau Choy with chopped fresh garlic, ground pork, oyster sauce, and light soy sauce. Just add garlic to the heated oil, and add ground pork to cook. Then, add Yau Choy in with seasoning sauces and ground white pepper. Add a little water to add liquid for sauce. It doesn't take long to cook, the stems shouldn't be all the way soft and wilt. Serve with rice.

Sweet Valentine

Who wouldn't love the beautiful heart-shaped gift box filled with delectable french macarons on Valentine's Day?

Macarons from A Piece O' Cake.

Dinner with The Chef: The Exotic Asian Flavors fo Chef Corinne Trang

Last week, I attended an Evening with The Chef dinner event at the State Room Restaurant with my dear friends. Each of these ladies have a special place in my heart. We got together to catch up, enjoy each others company, and early-celebrate my birthday. The evening was part of Spring 2013 Visiting Chef Series - hosted by The Kellogg Hotel & Conference Center.

This 2-evening event is an absolute must for lovers of good food and wine. The first evening of Cooking Demonstration includes a lecture and demo of a 4-course meal. Samples of each course are served to attendees along with two wine selections. The following evening, guests enjoy "Dinner with the Chef" featuring a different 4 course meal prepare by the chef and served with wine pairings.

Chef Corinne Trang was our featured chef for the evening, and we absolutely fell in love with her. She is not only a chef but also award-winning cookbook author, spokesperson, wellness coach, TV personality, and more. She is also the founder of a hybrid wellness program called The Yoga of Food, combining mindful eating, yoga, and meditation. Here's what we had:

 Vietnamese Fresh Tofu Summer Rolls with Peanut Sauce
2010 Dr. Thanisch Bernkasteler Lay Riesling Kabinett, Mosel-Saar-Ruwer 

 Sweet and Sour Shrimp Soup
2011 Jolete' Pinot Noir Rose', Willamette Valley 

 Five Spice Duck with Sticky Rice in Bamboo Leaves and Curried Pineapple
2008 Four Vines Martinelli Vineyard Zinfandel, Paso Robles 

 Hot Coconut Tapioca with Banana
NV 2 Lads Sparkling Pinot Grigio, Old Mission Peninsula

We had such wonderful time! We enjoyed Chef Corinne's exotic Asian flavors, and her presence. She made sure to visit and say Hello to all the attendees - she is sweet and a lot of fun :)

The evening was very special for me, I am so thankful for having great friends who are always there for me - to support, and to celebrate with me. 

Thank you, ladies! 

With Chef Corinne Trang,
and Chef Rajeev (from Kellogg Hotel & Conference Center)