77 ear recipes

A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.

Elephant ears with pecan filling: puff pastry rolled with cinnamon-cardamom-pecan filling, sliced and baked into butterfly-shaped pastries. Bakery-style breakfast treat at home.

A delicious Chinese stir-fry is perfect for a busy work-day dinner.

I made these bars with blackberry preserves instead. I made a simple glaze and drizzled it over the bars once they cooled completely.

Sweet coconut-filled bars with a graham cracker crust topped with melted chocolate. So easy and so good.

Scrumptious snacks made with chocolate chips, butterscotch chips, coconut and walnuts.

Oatmeal raspberry bar cookies with a buttery brown sugar oat crust and crumble top sandwiching seedless raspberry jam. A simple 7-ingredient bar cookie that's easy to batch bake.

Very, very good. I used 1/2 semi sweet and 1/2 bittersweet - more of a sophisticated flavor. It was yummy. Stick to the milk chocolate or semi-sweet for the kids though. Besides a variety of fruit, I bought those little creme puffs in the freezer section - they were delicious dipped in the chocolate!

Fruity jam is deliciously paired with the buttery and flakey cookies. You will fall in love with these fruit bars from the first bite on.

Quick and easy scrambled eggs with a bit of Mexican flair. Served with corn tortillas and salsa. Perfect for one serving and very easy to double up for two.

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.

Sweet, sour and slightly spicy. Cucumber, sweet bell pepper, carrots, wood ears and smoked tofu are tossed with rice vinegar, maple syrup, sesame oil, soy sauce and Korean chili pepper. A very tasty side dish that goes well with all your favorite Korean dishes or most of the main courses.

This light yet tasty Chinese veggie salad is made with bean sprouts, lotus root, carrot, cucumber, black mushrooms, and tofu sheet, then tossed with a soy-rice vinegar-sesame oil dressing. A refreshing side dish that goes well with most of the main dishes, or just serve it with some steamed rice to complete a delicious meal.

Banana chocolate chip bars with whole wheat flour, mashed ripe bananas, and mini chocolate morsels, dusted with powdered sugar. A bake-and-share sheet bar that yields a crowd.

Lemon pressed cabbage is a quick Japanese-style pickle: savoy cabbage, cloud ear mushrooms, and thin lemon slices salted and weighted for an hour into a crunchy, refreshing side.

Butter toffee pecan bars with a shortbread base, boiled butter-sugar topping, and swirled milk chocolate on top. A three-layer cookie bar that yields 36 pieces.