BITES BY ANY

  INGREDIENTS 3 Whole - Eggs 3 Tbsp - Corn Starch 4-5 Whole - Wood-ear Mushrooms (julienned)  3-4 Whole - Shitake Mushrooms (julienned) 1/2 Cup - Carrots (julienned) 1 Stalk - Green Onions (julienned or chopped) 3 Tbsp - Soy Sauce 1 Tbsp - Chicken Boullion 2 Tbsp - Ginger (julienned) 1 tsp - Salt (or to taste) Instructions 1. In a pot of boiling water, add the mushrooms and chicken boullion. Allow the mushroom to cook for a minute or two on medium high heat, then add in the carrots and salt (to taste). 2. When the carrots are almost fully cooked, add in ginger and soy sauce. Cook for a minute or two. 3. Slowly add the corn starch slurry. At this point, continuously stir the soup as it thickens. 4. Then add in the eggs slowly while stirring. Allow the soup to simmer for 30 seconds to a minute to allow the eggs to fully cook.  5. Add the green onions and serve with rice no the side. VIDEO

  INGREDIENTS 1 Tbsp - Minced Garlic 3 Cups - Diced Tomatoes 1 Cup - Diced Onions 1/2 Cup - Chopped Cilantro 1/3 Cup - Chopped Green Onions 1 Pound - Ground Pork 1 Tsp - Salt (or to taste) 2 Tbsp - Light Soy Sauce ( https://amzn.to/3QylBhy ) 1 Tbsp - Oyster Sauce ( 1 Tbsp - Oyster Sauce ( https://amzn.to/3xIRL1n ) 1 Tsp - Black Pepper (or to taste) 1 Tbsp - Sriracha (or to taste) 1 Bunch - Basil (remove stems if desired) INSTRUCTIONS 1. In some cooking oil and medium high heat, cook the minced garlic and onion until begins to brown. 2. Add the ground pork, salt, and black pepper. Stir well. Occasionally stir until pork is fully cooked.  3. Add in the tomatoes, oyster sauce, soy sauce, and sriracha. Mix well and allow the tomatoes cook down. Turn down the heat to medium or medium-low to stir occasionally to allow the tomatoes to slowly cook and incorporate into the rest of the ingredients. Add water 1/2 cup at a time, if needed, to prevent burning.  4. Once tomatoes and other ingredient

  INGREDIENTS 1 Pack - Tortilla Wraps  1 Pack - Grilled Chicken Breast 2 Whole - Avocados (sliced or cubed) 1 Pack - Mozzarella Cheese (shredded) INSTRUCTIONS 1. Heat a skillet on medium low, add the tortilla and warm it up on both sides.  2. Once warm, add the cheese and allow it to melt slightly. If desired, place a lid on the skillet to concentrate heat on the food and help the cheese melt faster. 3. When the cheese is almost melted fully, add the chicken and avocado to one half of the wrap. 4. Fold over the wrap by folding over the side with only cheese. Keeping the side with chicken and avocado down will minimize the mess.  5. Cut into desired size and serve with homemade salsa and sour cream on the side.  VIDEO Thank you for your support!

  INGREDIENTS 3 Cups - Shrimp  3 Cups - Mussels 3 Cups - Mushrooms 1 - Chili Pepper  1  Stalk - Lemongrass 8-10 Ginger Slices 1 Tbsp - Minced Garlic  3 - Kaffir Lime Leaves 2 Tbsp - Light Soy Sauce (https://amzn.to/3NqGGZt) 3 Tbsp - Oyster Sauce (https://amzn.to/3xqi4KM) 2 Tbsp - Fish Sauce (https://amzn.to/38WPJCn) 2 Tbsp - Dark Soy Sauce (https://amzn.to/3GYSZd5) 2 Tbsp - Sambal (https://amzn.to/38VLyXi) 1/2 Tbsp - Black Pepper (or to taste) 1 Tsp - Salt (or to taste) 3 Stalks - Green Onions (cut diagonally) 1 Bunch - Cilantro (chopped 1 inch long) INSTRUCTIONS 1. Cook the aromatics (minced garlic, ginger, lemongrass, and kaffir lime leaves) in some cooking oil for about 15-30 seconds on medium high heat or until the garlic gets golden brown. 2. Add the mussels and shrimp to the aromatics. Stir often so that all the ingredients are coated and cooked evenly.  3. Add the black pepper and salt and stir until well combined.  4. Once the seafood is almost cooked, add the wet ingredients (