Foot and Fire

By GERLIE M. UY The stir fry umbrella mushroom, up close and personal 6 cloves garlic 1 large onion, sliced vertically 250 gms umbrella mushroom, cleaned and woody portion removed, and sliced 4 T premium Lee Kum Kee sauce Saute crushed garlic until brown and add onion until wilted. Add cleaned mushrooms and stir for 3 minutes. Add premium sauce and season to taste and let cook for 1 minute. Serve immediately on top of rice. woody, slimy and yummy!!! Another shot!

 One day, I forage in the fridge and found two unrelated vegetables, a bundle of string beans and a cabbage. Well, since emergency, aside from hunger, is the mother of all kitchen concoctions, I made a stir-fry from these two never-been-matched-before vegetable. Usually, stringbeans are for pinakbet while cabbage are for chop suey but now I matched them and they blended so well. Here is the STRING BEANS AND CABBAGE STIR FRY. <p><p><br><br>TH<br><br><br><br&gt...

By GERLIE M. UY Ingredients: 1 T butter 1 T olive oil 12 pcs. baby potatoes, unpeeled and cut into quarter size 3 pcs. medium carrots, sliced 1 T dried basil leaves or italian seasoning 1 t pepper a pinch of salt 1 head of cauliflower, floweretes separated 1 head of broccoli, flowerets separated and stem peeled and sliced  3 cloves garlic, crushed and chopped 1 onion, sliced 250 g chicken liver and heart, sliced 2 cups warm water 1 chicken broth cube  2-4 T soy sauce 1 T corn starch In a pot, bring water with cauliflower and broccoli to boil. Remove from fire at first boil, and drain veges. Set aside.  In a wok, heat oil and butter. Add the unpeeled baby potatoes, cover and stir from time to time. Add salt, pepper and basil. Continue stirring from time to time until potatoes are tender. Remove and set aside potatoes. In the leftover oil, place the carrots and add herbs; stir-fry until done. Set aside. Dissolve 1 chicken broth cube in two cups warm water and mix in soy s...