I enjoy cooking stir-fry dishes, mostly in Cantonese or Szechuan style. I have several different ways of cooking mabo dofu, but I enjoy wok-frying everything from ong choy (morning glory stems & leaves) to bok choy, long bean, fresh bamboo shoot, lotus root, you name it! Next I need to master the process for making homemade XO sauce, which I've already failed to do once in spectacular fashion...
I used to make a lot of homemade ice cream. My favorites were garlic, szechuan peppercorn, carrot & orange and avocado & coconut milk.