Dancing-oil painting

The size of the painting is 12*16 inches . It is for sale for 20 dollars .viviazheng@gmail.com.

Please email me if you are interested. 

A painting of dandelions

The size of the oil painting is 16*12 inches. It 's for sale for 20 dollars.

watercolor painting -Two birds

Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? (Matthew 6:26 NIV)

Yes lord we know that you are our provider. Thank you for providing for us . You always give us enough.I believe that we are valuable in your eyes.

Chinese style watercolor painting

I like to paint. God created the world so beautiful. i want to use paint brushes to praise how great his creation are.

The springtime in china. 

Chinese plum blossom .

Art work

I have been busy doing many things such as paintings 

and crocheted hats in different sizes and colors.

and crocheted flowers

Crocheted mittens.

   If you are interested in any of these items, I will give a good price.

The classic Chinese stir-fry rice (chao fan)

This basic fried rice recipe makes a nice alternative to steamed rice as a side dish, or you can turn it into a main meal by adding meat/seafood and vegetables. (If you are adding other ingredients, increase the number of eggs ).

Prep 10 minutes

Cook 10 mites 

Serve 4 

Basic Fried Rice Ingredients

2 green onions, finely chopped

2 large eggs

4 cups previously cooked rice,

1/2 teaspoon salt

1 Tbsp of soy sauce 

1 Tbsp of oyster sauce

1/2 cups of finely chopped carrot (small)

1/2 cup of peas or mushrooms 

1 cup leafy vegetables 

1.Add 1/2 tbs of oil to wok  or a big flat pan add egg mixture swirl egg when egg puffs flip the egg over and cook a bit , remove from the wok 

2.Add carrot cook for 30 seconds then add green peas or mushrooms stir-fry for two minute or add  leafy veggies  stir-fly it for one minute then add the rice and 1 tbsp of soy sauce and chopped eggs to rice mixture stir-fry for one minute add 1 tbsp of oyster sauce  as desired

3.put the green onion on top of the cooked rice add pepper to taste,serve warm

The Delicious Chinese style bok choy Recipe

     One time we invited a friend to come over for dinner, we provided a bowl of fresh vegetables with salad dressing.After he tried a little bit he said :"I eat salad because I think it's healthy for the body but it doesn't taste like anything. " Do you have the same feeling with him? Or do you get bored of eating salad all the time? I do.When I was in china I ate lots of green vegetables, I like them.

There are different ways of eating green veggies and living a healthy lifestyle.

   So I'd like to introduce a Chinese style  green vegetable recipe.

If you have bok choy, or Napa Cabbage, baby bok Choy, or the broccoli leaves from the garden or any leafy vegetable like kale spinach, they will all work with this recipe.

Serves 3  PREP time 10 minutes   Cooking time 5 minutes

1 pond of  or 5 classifier of medium size Bok choy 

2 red dry pepper( you can find it in sunfresh or Asian super market)

2 teaspoons cooking oil

2 teaspoons grated fresh ginger

2 cloves garlic, finely minced

1 pound bok choy, cut in half 

1 tablespoon water

2 teaspoons soy sauce

1 teaspoon oyster sauce 

directions:

In a wok or large saute pan over high heat, add the cooking oil. When hot add the red dry pepper,it gives a hint of pepper flavor . Lower heat to medium-high and add ginger and garlic and stir for 30 seconds or until fragrant. Add bok choy to wok with the water, toss well to coat with the oil, aromatics . Allow to cook for 2 minutes or until the bok choy is crisp-tender. Add soy sauce, oyster oil and toss well for 30 seconds. The bok choy should be just-tender ,but not too soft. Serve hot with rice and other dishes.