Lily Makes Her Vietnamese/Chinese Cabbage Rolls


Lily has no idea of the origins of this dish. She simply remembers eating cabbage rolls with soup ever since she was a young child. She suspects that it is a dish completely invented from the necessity to feed a family and the availability of cabbage, ground pork, and the standard pantry of a Vietnamese-Chinese household.

In this video, she shows you how to make her version of cabbage rolls, a dish that requires a fair amount of work but is perfect for the cold winters.

Music by Karl Goldmark Symphony No. 1 “Rustic Wedding,” Opus. 26

Enjoy! Let us know how your cabbage rolls turn out!

Lily Cooks Up Delicious Yu Choy and Oyster Sauce


Yu Choy is similar to Chinese broccoli. Oddly, in the northeast, it is more readily available than broccoli. As a result, the Fierros eat it a lot.

The key component to this week’s dish, Yu Choy with Oyster Sauce, is the Mushroom Oyster Sauce that tops the Yu Choy. Lily will show you how to make the sauce and how to prepare the greens! This is one of her few one pot dishes, so it is a fast and simple recipe. Feel free to use the sauce for other dishes as well. It is a pretty tasty base sauce for egg noodles!


Music courtesy of Antonin Dvořák, String Quartet no. 12 ‘American’, Op. 96 in F.