Stir-Fried French Beans with Egg (蛋抄四季豆)

Posted by Vivian in Egg, Vegetable

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妹妹爱吃的蛋抄四季豆。
妈妈的家常菜。
也是和我童年紧紧挂钩的一道“家”肴。

十岁的我就已在妈妈的厨房打转。

洗菜，切肉。。。葱，蒜，油，米的日子是幼年的回忆。

既是只是厨房里的小角， 没有做大厨的份，也算得上是一种学习经验。

经过了岁月的磨练，换来了讯速熟练的刀法。

细细长长 的“乌龟豆”不在需要恼人的耐心。

“咚”“咚”“咚” 锋利的刀子敲打着砧版的节奏， 钩起了那份记忆。

简单不起眼的一道菜却能带来许多的回味。

 

 

Ingredients:

• 200gm French beans (ends removed and thinly sliced diagonally)
• 1 egg (beaten and seasoned slightly with light soy sauce)
• 2 cloves of garlic (minced)
• 150 ml of water
• Salt and light soy sauce for seasoning

Preparation:

• Heat wok with some oil and add in garlic.
• Stir-fry French beans in wok and add in water when the beans are half-cooked.
• Season with some salt and stir to mix well.
• Let the beans continue to simmer in the water.
• Once the beans are cooked to the desired tenderness, pour in the egg and stir to combine.
• Turn off the heat when the egg sets and serve with rice.

Number of Servings: 3 to 4

Stir Fried Chicken Fillet with Hoisin Sauce‏

Posted by Vivian in Chicken

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I am certain that I am not just the only person in this whole wide world that is guilty of having no self-restrain when it comes to buying and collecting cookbooks, but do nothing with it after lugging the book home. Plus with connectivity to the cyberworld, there is no lack of resources when searching for “the recipe” and thus compounding to the problem further.

Of course once it while, the cookbooks do get their chance to take a breather outside of the bookcase and serve their purpose. Here’s one recipe that was adapted from Kylie Kwong. It is a fuss free recipe yet not compromising on the flavor, and ingredients are always readily available in a typical Chinese kitchen.

Ingredients:

• 600 gm chicken fillet (or pork fillet as per the original recipe), alternatively chicken thigh de-boned with skin removed (sliced)
• 4 to 5 dried shitake mushroom (pre-soaked and sliced to 1 cm thick)
• 3 garlic cloves (minced)
• ¼ cup hoisin sauce
• 2 tablespoons malt vinegar
• 2 tablespoons shao hsing wine
• 1 tablespoon light soy sauce
• 2 teaspoons white sugar
• 1 teaspoon five-spice powder
• 1 teaspoon sesame oil
• ½ teaspoon salt
• Some spring onion for garnishing (diced or sliced diagonally)

Preparation:

• Marinade meat for at least 30 minutes with all ingredients except spring onion and reserving some garlic to be used later.
• Heat wok with 2 tablespoons of oil and stir-fry marinated meat until just cooked.
• Add in another tablespoon of light soy sauce if desired and give it a quick stir to mix well.
• Garnish with spring onion and serve with rice.

Number of Servings: 3 to 4