Hello I’m Lily, White Lily I’m your chef today. I cook healthy food, food that has a healing power that is good for your body, okay we eat everyday we put lots of stuff in our mouth and sometimes without thinking, if they’re good or bad for our body. So my focus is on the health. Okay and then again if it’s a food number one thing, has to taste good. Okay, now lots of people doing healthy food okay I once walk into a raw food restaurant and they feed me the stuff I couldn’t believe, you know, are this for human. We have sense, we have the thing called the tongue and it tastes everything, you know, and since every flavor are sent to our brain and the brain have to be happy otherwise, you know, you can’t really call it a good food, it is my opinion.

Anyway today I’m here to cook you a wonderful dish I’m using a vegetable it’s kind of seasonal thing. Right now we’re kind of between spring and summer it’s almost summer, it’s about summer in Las Vegas it is summer. Okay, but then lots of other places is still spring but this is a typical spring summer, early summer item. Okay this is the green chives. Okay people here I know they used chives but they don’t use it as a main ingredient in a dish, okay they used that as a flavor. They sprinkle a little bit on mashed potato, you know, salsa, you know, they just make a little bit of flavor okay which I kind of feel sorry because chives are really, really wonderful common vegetable okay. It does lots of good thing, chives I always talking about it because I am also a Shin Gong Master, I teach Shin Gong the energy work.

Okay, I always sometimes talk about the different vegetables, different foods that goes to different meridians. Now chives, goes into just about everything. Okay, it goes into liver, it goes into spleen, goes into kidney, goes into stomach. Okay, oh, yeah, this is a wonderful thing. Okay but what it does is that you know we say, you know, in the Ancient Chinese medicine, Chinese medicine thinking, way of thinking, in spring because after long winter in the spring everything start growing so as your body. And in winter, your body tends to hold in stuff, okay and in spring, okay finally it’s warm so let out. Okay, so which is great thing but, everything has a good and best side unfortunately. Okay the bad thing is because you let out so sometimes you let too much out, you lose extra young, I shouldn’t go out.

Okay, so typically spring and summer is a time to nurture the young, okay to adjust it. Okay and these chives is a wonderful thing for it. Okay, and this is—it’s also good for the blood, you know, I can’t, you know, I just can spend two days to talk about this. We call this the working guy in the blood that makes chi move in the blood, these chives. It makes chi moves in the blood okay so interpret that to modern language that the people understand better is increase your blood circulation. Okay and then of course that is good for you health. And I’m going to use this with black ugly looking thing is called wood ear. Does it look like ear, look like ear right?

Yeah, this grows on a dead wood, yeah, they’re forming nowadays but they—people used to go to the jungle, you know, go to the forest to collect of this on the dead wood. Okay what it takes that you know, when—okay that’s not good, if you found a dead wood. The dead tree has another thing it doesn’t resist. Okay so this pulls out the earth ing straight through, through the dead tree as a spring so this is a very good ing food. Okay and this is a very good for the blood, okay and of course it’s very good for female’s body too. Okay now not just female body, it is good for everybody too, okay.

Now I’m adding another thing, this is a bamboo shoot in spring bamboo grow out, it is a very soft and tender, fresh bamboo shoot. Okay and this goes into the lungs. The spring, you know you get a little cough, we call it—I like to say the lungs are frustrated, you know, because of the spring wind. Okay so this is good for that, all right now I’m going to chop them cut them into the right size, okay. Oh another thing I must say it, okay, this is—I say they goes into everything right, it also goes to the stomach. You now the people who have a bad stomach, esophagus, you know, they eat food and then it comes it right out I know that it is nasty, burp, you know this is good for it too.

Okay, so anyway, I will cook this and then I cook this with the shrimp. Shrimp is a very good nutritious meat, its not hot not—it’s little bit on the cool side, it’s not as cold as crab, okay you eat stuff you think that they are all the same but they are not. All right there we go enough talk, I’m going to cook now.

I got a little bit of cooking oil in there, just enough so it doesn’t stick okay. And then before I do that I should really marinade this shrimp a little bit, okay a little bit of cooking oil, a little bit of sugar, and a little bit of this and soy sauce and this is my favorite white pepper it takes that cool shrimp character balanced out. Okay, you can put a little bit of garlic in it if you want, okay but not necessary. Okay, it was very nice now this is a ginger, okay. I’m putting little bit of ginger in it, I’m not pealing it this time because it doesn’t go into it okay just, it does have the two surface already peeled.

Always cook your ginger and our green onions first to bring the flavor out. Okay, and that flavor stays in there, once I cover this and seal it don’t let it go, it evaporate and you waste it. So then we do that and then you put your shrimp in first, okay. Very simple and change into this wonderful you know gold reddish looking. Okay, I’m going to put this out which I haven’t before I cooked the vegetables, sear a little bit so it can have a second to put some of this in it. You try to cut your vegetables and everything in the same shape okay if you’re going to do a slice, your going to do it on all slice. If you’re going to do them kind of shredded, you know, you do them all same shape, okay, that way it looks better.

Okay this thing is cooked and right now I’m just going to put it here, now this thing doesn’t need to be washed, you just need to wipe it, okay wipe it, okay, wipe it, there we go. Now add more cooking oil to it and cook the other thing. Now cooking, stir fry is a challenge, okay, don’t be afraid it needs to cook on high heat all right. So it will not going to burn if you take a little protection, there we go, see. We got to move quick because otherwise the bottom will get overcooked and the top is still raw. And you want to move them, so you cook the heat and goes through it evenly. Now it is so wonderful, now you see now I will say it’s halfway cooked.

And then if you want to add this in it, if we can just cover with this and then of course you have to stir in all that, okay a little bit of just tiny bit of a sugar and then just salt, that’s good pretty, okay. We don’t need to much stuff in it, okay, now I’m going to add the shrimp cracking to the vegetable when I chopped this and just mixed it a little bit. Look at the color we got a red and we got a yellow, a white and we got a green. Okay, there is my—at the end I do this, I count sometimes whisper, with sounds sometimes without. I count to ten, eight, nine and ten. It’s done and it’s cooked, oh, yeah, perfect, perfect.

That is the wood ear, be careful when you cook it at home because it pops, so you must keep the lid on and it cooks real fast. And there is not much to it, wood ear, you know, it’s real easy to cook and it cooks fast. Okay, and if you cook it too long it will melt, it would be kind of mushy you know. So don’t cook to long and again I only added a little bit of salt and a tiny bit of sugar, okay that’s it. And I want to include this in it and actually I’m just going to add on top, okay. I kind of like flower looking add to the top, this would give it more different color, different taste, and of course different effect.

We have green chives, the wood ear, bamboo shoot, these are all spring stuff. There you have it, thank you.