So far, I have cooked Stir Fried Asparagus with Crab Sauce, Shrimp with Lobster Sauce, Fried Noodles with Bok Choy, Double Friend Shrimp with Sweet and Sour Sauce, and most recently, Magic Dragon Shrimp. Those recipes are on this web site. My wok skills are greatly improving! I love cooking Chinese dishes because the mise en place step is very therapeutic. Getting the ingredients ready takes longer than the actual cooking. Laying everything out on the chop board or counter and surveying your lovely ingredients is so calming. So, you can really make an evening out of cooking something beautiful. Sip a glass of wine, chop, chop, chop and then when you’re ready to have dinner, fire up that wok and go for it! I have to admit my local Asian market is still a bit of a mystery for me, and I’ve noticed that no one who works there is very helpful. I can’t seem to Go Beyond Bok Choy because I cannot get anyone to tell me what all those different green cabbage like vegetables are… but… that’s what Google is for, right?