Dim Sum and soup.

This all serves about 2 people, with some leftover. Hot and Sour soup: 1 qt. chicken stock with ginger and star anise 3 kaffir lime leaves, minced very fine 1/2 tsp (or to taste) red chili paste 3 Tb white vinegar simmer the above ingredients for 20 minutes. add 9 peeled and deveined raw shrimp, just before serving, and turn off the heat. I made the dumplings (shu-mai, wontons, and gyoza) a few days ago and froze them. Steamed Dumplings: oil a bamboo steamer or line it with parchment paper. Bring about an inch of water to a simmer in a large pot, big enough for the steamer. Put dumplings in steamer, put the whole thing in the pot, and steam for 20 minutes. Fried Dumplings: Heat oil in a medium skillet, fry the dumplings in oil, working in batches, letting them brown well on each side. Bok choy with garlic and hazelnut oil: Chop up 4 ribs of bok choy, separating the green from the white part. Heat some oil in a pan, and stir-fry the white part for a few minutes, or until it begins to soften. Add the garlic and the green part of the bok choy, stir-fry for a minute or so, and cover and remove from heat. Braised Short Ribs: I made these yesterday and reheated them Cinnamon Rice: Heat a few Tb of oil in a saucepan. Stir in 1 cup of rice and two split cinnamon sticks. Cook for aminute or so, until the all the rice is coated in oil. Add 2 cups of water, bring to a simmer, cover, and cook for 15-20 minutes on low heat.