Veg2

Stir-fry Cauliflowers in Clear Sauce

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Ingredients

• 1/4 Cauliflower
• Some Carrot slices
• Some Sweetpeas
• 100g Chicken breast meat (thinly sliced, marinate with corn flour and soy sauce)
• 2 cloves garlic (smashed/ finely chopped)
• Few slices of old ginger
• 1 cup Chicken broth (or use non MSG chicken cube)
• 1tsp corn flour mix with some water

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Methods

1. Boil some water with a few drops of oil and sugar in a saucepan. First put in the cauliflower chunks, then the carrot and lastly the sweetpeas and drain them after letting it boil for a few minutes. Put aside.
2. Heat up wok with some oil and saute the chopped garlic and sliced ginger till fragrant and add in the marinated chicken slices and stir till 50% cooked. Toss in the boiled vegetables and stir till they are well mixed.
3. Pour in the chicken broth or chicken cube and stir until the sauce boil before adding in the corn flour solution to thicken the sauce.

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Purple Amaranth (bayam) with Dried Prawns Sambal

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Ingredients

• 1 packet Purple (about 200g) - peel away the end of stems
• 2-3 tsp of Dried prawns sambal
• Water

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Methods

1. Heat up wok with 2-3 tbsp of oil and gently fry the dried prawns sambal till slightly fragrant.
2. Toss in the purple bayam, stir to mix well. Add a little water, stir and cover for a few minutes till the bayam is soften. Serve while still hot.

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Stir-fry Local Brussel Sprouts with Dried Prawns

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Ingredients

• 7-8 stalks Choy-tam
• 1tsp chopped garlic
• 1tbsp Dried prawns
• 1 Chili padi
• Salt for taste

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Methods

1. Heat up wok with 1tbsp oil and stir-fry the dried prawns (softened by using the pestle and mortar) till fragrant. Add in the garlic and chili and continue to stir.
2. Throw in the Choy-tam and stir-fry for 2 minutes, add a little water (to help softern the vege), cover for another 1 minute.
3. Add in a little salt (not too much as the dried prawns are salty) and continue to stir till the vege looks soft. Served.

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Stir-fry Mixed Vegetable with Soft Black Fungus

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Ingredients

• 150g Pork loin (sliced and marinated with corn flour and light soy sauce)
• 50g Sweetpeas
• 30g Carrot (sliced)
• 8-10g Soft black fungus - Wen Yu (presoaked in water)
• 1pc Onion (sliced)
• Corn flour
• Water
• Light soy sauce
• Pepper

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Methods

1. In a saucepan, boil 2 cups of water with a dash of oil and sugar. When water is boiling, put in sweetpeas and carrot then the fungus and boil till 50% soft. Thaw away the water.
2. Heat up wok with some oil, saute the sliced onion till fragrant, add in the marinated pork and stir till half cooked, add in the boiled items, stir, add some water, stir and cover for a few minutes.
3. In a small bowl, prepare about 1/4 cup of water with 2tsp corn flour, 2tsp light soy sauce and a dash of pepper. Mix well.
4. When all the item are completely soften, add in the corn flour mix and continue stirring till sauce is thicken. Lift up and serve.

   Stir-fry Bittergourd and Chicken with Preserved Black Beans

   

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   Ingredients

5. 1 medium Bittergourd - sliced to 4/5mm thick in a slanting manner
6. 200g Chicken breat meat - sliced thinly
7. 1 chili - chopped
8. 4 cloves Garlic - chopped
9. 10g Preserved black beans
10. Corn flour
11. Salt
12. Black soy sauce
13. Light soy sauce
14. Pepper
15. Water

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Methods

1. Heat up wok with some oil, lightl fry the sliced bittergourd till 70% soft, lift up.
2. Add in more oil into wok and sautee the chopped garlic, chilies and preserved black beans.
3. Add in chicken (marinated with some corn flour, light soy sauce and pepper) and stir until about 50% cooked, add in the fried bittergourd, add in a little dark soy sauce for a dark tone.
4. Continue to stir for a while and add in some water (around 1/4 cup), stir and cover for 3-4 minutes. Stir until the bittergourd looked soft.
5. In a small bowl, mix water with 1tsp of corn flour and a dash of salt. Pour into the cooked bittergourd and lift up when the sauce is thicken.

   8 Treasure Vegetarian Delight

   

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   Ingredients

6. Lotus roots
7. Lotus seeds
8. Gingko nuts
9. Peanuts
10. Carrot
11. Brinjal (eggplant)
12. Button mushrooms
13. Enoki mushrooms
14. Water
15. Salt and soy sauce for taste

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Method

1. Boil peanuts, lotus seeds and gingko nuts until soft in a small pan (one after another).
2. Sliced lotus roots and carrot thinly. Cut brinjal into a few sections and cut each section into 4 or 6 triangular piece. Cut button mushrooms into 4 sections each.
3. Firstly, heat up wok with approximately 2 tblsp of oil and fry lotus roots, followed by carrot, button mushrooms and brinjal. Then add in the soften peanuts, gingko nuts and lotus seeds.
4. Pour in the water and let it boil and cover. Stir occasionly and continue to boil in slow fire for at least 30-45 minutes until all the vege are soft.
5. Add salt or soy sauce before putting in the enoki mushrooms. Covers for another 10 minutes and serve.

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Note: Remember to remove the ‘heart’ from both lotus seeds and gingko nuts as they could be bitter.

You can boil them in a claypot too if you own one.

Stir-fry Kai Lan with Pork

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Ingredients

• 300gm Kai lan
• 150gm pork/chicken/prawns
• 2cm ginger (sliced into fine stripes)
• 2 tblsp glutinous rice wine /cooking wine
• 2 tsp corn flour
• Water
• Soy sauce
• Sugar
• Pepper

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Methods

1. Marinade meat with some corn flour, pepper and soy sauce and leave it for 30 minutes.
2. Cut kai lan into 5cm long and separate the stems and leaves.
3. Heat up wok and fry ginger till fragrant and throw in the marinaded meat and fry for 1 minute before adding in the kai lan stems. Sprinkle some water, stir and cover for 2 minutes. Add in the leaves and cover for another 2 minutes.
4. When the kai lan looked soft, pour in the rice wine and continue to stir.
5. Mix around 5 tblsp of water with corn flour, sugar, pepper and soy sauce for the sauce in a small bowl. Mix well. Pour into the cooked kai lan and stir until the consistency became thick before scooping out.

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