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

Posted by Vivian in Egg, Vegetable

0 comments

 

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 Spinach with Mushrooms

Posted by Vivian in Chinese, Vegetable

0 comments

Each time I go on vacation, the first thing I start to miss is stir-fried vegetables, Chinese style. While I am ok with salads, I tend to get sick of it after eating for 3 days in a row. No matter how many types of different salad dressings we can possibly find, the baseline is that it still tastes raw. My Asian palate is too used to the garlicky green leafy vegetables. When I got back from the recent vacation in Japan, the first thing I did the next day was head down to the supermarket for a big bunch of bak choy and stir-fried it with garlic for dinner, just to satisfy my craving that had been suppressed for days.

As far back as I can remember, the usual stir-fried vegetables that my mum will serve (and same goes for my mum-in-law) are either bak choy, spinach or choy sum and they are all done the same way – garlic with light soy sauce. I tried to come up with a slightly different sauce the other day for my stir-fry and I quite like how it turned out.  It reminded me of the spinach with abalone mushrooms we normally get at a Chinese wedding dinner.

Ingredients:

• 500 gm spinach (cut into 3-inch length)
• 3 cloves of garlic (minced)
• 10 shitake mushroom (sliced thickly about 1-cm wide) *Fresh or dried can be used. For dried shitake, soak overnight before use
• 1 tablespoon oyster sauce
• 1 tablespoon light soya sauce
• ½ tablespoon sesame oil
• 1 level tablespoon corn flour (or chestnut flour)

Preparation:

• Mix oyster sauce, light soy sauce and sesame oil with 150 ml of water. Stir to combine.
• Mix corn flour with 100 ml of water.
• Heat oil in wok. Add in half of the minced garlic and stir-fry until fragrant.
• Throw in mushrooms and stir occasionally.
• When the mushrooms are almost done and juices start to run, add in sauce mixture and let it simmer for 4 to 5 minutes. The sauce will thicken slightly.
• Remove mushrooms and sauce.
• Using the same wok, heat another tablespoon of oil and stir-fry the balance minced garlic until fragrant.
• Add in spinach and stir-fry continuously.
• Return the mushroom and sauce to wok when the vegetables are just about to be cooked.
• Lower heat and add in cornstarch.
• Remove from heat when the sauce turns clear and thickens.

Stir-Fried Prawns and Broccoli

Posted by Vivian in Chinese, Seafood, Vegetable

0 comments

Quite honestly I am starting to run out of ideas for one-dish meal and because now that I am starting to get more organised when it comes to meal preparation, I do find myself attempting to put together a typical home-cooked Chinese meal more frequently, that consists of rice and 2 or 3 dishes.

This is an idiot-proof recipe that can be easily whipped up and taste like something you order from a Chinese restaurant. In my opinion, anything that has oyster sauce usually won't go wrong....

Ingredients:

• 1 kg prawn (peeled and de-veined, with tail left intact) 
• 3 cloves of garlic (diced) 
• 1 kg broccoli (cut into florets) 
• 1/2 cup of water 
• 1 tbsp cornflour 
• 2 tablespoon oyster sauce 
• 2 tablespoon light soy sauce 
• 1 teaspoon sesame oil 

Preparation:

• Combine cornflour with water and mix to a smooth paste. 
• Add oyster sauce, light soy sauce and sesame oil to cornstarch and mix well. 
• Partially blanch broccoli in boiling water and set aside to drain Heat oil in wok and stir-fry prawns with some garlic. 
• Remove prawns from wok when it is about 80% done and set aside. 
• Add remaining garlic and broccoli to wok and stir-fry broccoli. 
• Pour cornflour mixture to the wok and mix through. 
• Add prawns and cook until heated through. 
• Serve hot with rice. 

Number of Servings: 4