Various meals.
Leftover beef shins braised w/ bamboo shoots (from here) augmented w/ stuff, over softened mei fun (thin rice noodles).
It was re-simmered w/ "Spiced Dry Tofu" (五香厚干; this one) [Wen's Food], pre-soaked & trimmed wood-ear fungus, salt & some stock, and I don't remember what else.
Bunching broccoli florets [Nading Farm]
Blanched in simmering water, dressed w/ a mixture of rice bran oil, oyster sauce diluted w/ water, ground white pepper, then drizzled w/ some lemon-"ponzu" sauce [Kikkoman].
Remainder of the garlic chicken from here re-simmered w. stuff, over hand-made min sin (手工麵線; Fuzhou-type thin wheat noodles; a.k.a. misua) [Hung-Ming (Taiwanese brand)].
Stuff was simmered w/ more Western celery plus generous Chinese celery, shallots, hon-mirin [Takara], AgroDolce Bianco Delizia Estense, a scoop of gelatin-heavy chicken stock, dried bay leaves, crushed black peppercorns, this-and-that.
Garnished w/ a sprig of chervil from my deck.
Lotus leaf-wrapped glutinous rice w/ shiitake mushrooms & pork [commercial], steamed.
Red-green romaine lettuce [Van Antwerp Farm] blanched in oiled simmering water, dressed w/ oyster sauce & black pepper.
Fried rice.
Hot oil & pan, sliced young reddish onions ("spring onions") [Nading Farm] fried till just browning, farm-fresh eggs [Schacht Farm] marbled in situ in the pan middle, 2-day-old white rice, some salt, toss/stir on high heat; sliced-up lean siu-yuk (Cantonese roast pork); then slice-up green parts of the young onions plus frozen petite peas, toss/fold in, cover for 30 secs, turn the heat off & leave the cover on for another minute.
Garnished w/ Chinese celery leaves.
