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Chef Joseph Poon Joseph Poon Asian Fusion Restaurant.

Chef Joseph Poon’s

Modern Chop Suey – Healthy Simple Fresh with Garden Vegetables In Fresh Shallots, Ginger and Garlic Essence

Ingredients

4 oz. Firm Tofu, julienne cut (high protein, low fat) 3 oz. Haricot verts/green beans) (high protein, low fat) 2 oz. Jicama, julienne cut (high fiber, lowers blood pressure) 10 pieces Phillips Kennett Square Shiitake mushrooms (good for certain cancers) 10 pieces Phillips Kennett Square Oyster mushrooms 10 pieces baby corn (high fiber) 2 oz. Celery, julienne cut (lowers blood pressure) 2 oz. Carrot, julienne cut into strips 1/10″ (high in vitamin C and fiber) 2 oz. Asparagus spears (high in iron and amino acids) 2 oz. Red onion, julienne cut (fights germs and lowers blood pressure) 2 oz. Fresh Lotus root, sliced (high fiber)

Procedure

Wash all of the vegetables thoroughly. Blanch in boiling water. Blanch less than 40 seconds to preserve nutrients and vitamins. Strain and set aside.

Chef Poon’s

Fresh Shallot, Ginger, Garlic Essence

Ingredients

1 shallot, finely chopped 1 tsp. ginger, finely chopped 1 tsp fresh garlic finely chopped 1 tsp fish sauce 1 tsp mushroom soy sauce 2 Tbsp Chardonnay 1 Tbsp oyster soy sauce 1 Tbsp sugar _ cup Chicken broth 2 tsp cornstarch cilantro, for garnish

Procedure

Mix all the above ingredients thoroughly in a glass bowl. Then put into the wok, stirring constantly (to avoid burning and to prevent the corn starch from getting lumpy.) Once the sauce thickens, add the blanched vegetables and tofu. Stir about 30 seconds with a few drops of sesame oil and serve with a cilantro garnish. Bon Appetit!

Chef Poon’s

Steamed Chinese Tender Greens In Oyster Sauce

Ingredients

1 lb. Chinese Tender Greens 2 Tbsp Oil 8 cups Hot water 4 Tbsp Oyster Sauce 2 Tbsp Chicken broth

Procedure

Blanch the vegetable with oil in 8 cups of boiling water for 2 minutes. Then mix the oyster sauce and chicken broth. Pour on top of the vegetables.

Chef Poons’s

General Joe Chicken 2 servings

Ingredients

Deep-fried Sliced Chicken Breast dusted with 2-3 inches dry cornstarch and deep fried until brown. Sauce: 6 – 8 oz. Chicken breast (2 large breasts) _ cup cornstarch 1 Tbsp White vinegar 2 Tbsp Soy sauce 3 Tbsp Chardonnay 4 Tbsp Sugar 5 Tbsp Chicken Broth 1 tsp Garlic 1 tsp Ginger 1 tsp Hot sauce 2 to 3 Tbsp Slurry

Procedure

Place Crispy Chicken on the plate. Heat up the sauce. Pour sauce on the top of the General Joe Chicken! Serve!