Chayote and Shiitake Mushroom Soup: Peel the chayote and cut into bite-sized pieces. Thinly slice the mushrooms. Bring 2 bowls of water (about 4 cups/950 ml) to a boil, add the mushrooms, then the chayote. Season with 1 tablespoon soy sauce, 1 tablespoon fish sauce, and 1 teaspoon sugar. Simmer until the chayote is tender. Turn off the heat and top with chopped green onions, cilantro, and a sprinkle of black pepper.

Stir-Fried Baby Bok Choy: Wash the bok choy, separating the stems and leaves. Heat a pan and sauté minced garlic, then add the ground pork and stir until cooked. Add the bok choy stems first and stir-fry, then season to taste. Add the leaves last and stir just until wilted.

Stir well but don’t overcook the vegetables to keep them bright and crisp. Transfer to a plate and sprinkle with black pepper for aroma.

Caramelized Pork Cutlets: Slice the pork cutlets thinly and marinate with 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 tablespoon sugar, chili sauce, and the white part of green onions for 1 hour. Heat a pan and sauté chopped onion and garlic until fragrant, then add the pork and cook both sides evenly over medium heat.

When the pork is golden, reduce the heat and let it caramelize until slightly crispy. Thinly slice onion and place on top before serving. Your three-dish family meal is ready!