Stir-fried Pak Choy with Garlic

Went to the chinese grocers last week and treated myself to some foodie treats, and whilst there got some baby pak choy. 
This is a very basic recipe in stir-frying most chinese green veg, which been reminded by my mum, and probably be seen on most chinese families.   Its quick and easy, great as a side dish and definitely a great compliment to any meat dishes with some rice. 

350g Baby Pak Choy (half a bag)
1 Tbspn Groundnut Oil
4 cloves of Garlic, finely chopped
a small piece of root ginger, deskinned, finely sliced.
1 pinch of salt
1 tspn of Sesame seeds
a few drops of Sesame oil.

Method:

1) In a wok/non-stick pan heat it over a high heat, and add the groundnut oil.
2) Add the ginger, garlic, then pak choy and stir-fry it for 2 or 3 minutes until softened and wilted.
3) Season with a pinch of salt, a few drops of sesame oil and scatter the sesame seeds. Then serve immediately.

Happy Cooking!

Pork with Green Beans in Oyster sauce

This is another  family favourite dish that reminds me of home. When i was growing up and still ate beef, my grandpa would make this, hmmm remember me standing at the doorway to the kitchen and watching him in his white overalls lifting and stir-frying the wok, and all the 'tssss'....'shaaa' noises, but at same time the fragant smell floating into my little nose and making my belly rumbling.  There would normally be at least 3 or 4 varieties of the dishes for our supper, but if green beans was one of those big bowls on table -  I would have been very happy  just to eat  bowl of rice and drown it with the sauce and enjoying the crunchiness of the green beans as well the tender meat.

My mum carried on make this, but eventually when we stopped eating beef, she substituted it with pork. It is very simple dish to make, and does not take that much time, but always a yummy dinner.
 Because it is a simple dish... whenever i cant be bothered thinking, i cook this like in autopilot mode - all thanks to my mum strict drilling when i was young.

Ingredients:

2 Pork Loin steak, sliced into small strips
300g Green Beans, washed, and cut both ends.
2 cloves of garlic, deskinned, sliced
small piece of root ginger, deskinned, sliced

1 Tbspn Veg Oil
1/2tspn of Sugar
1/4tspn of White Pepper
Drizzle of Sesame Oil
1tspn Light Soy Sauce
1tspn Chinese rice wine/cooking wine
1 Tbspn Oyster sauce
2Tbspn Water
Sprinkle of salt to taste. 
1.5tspn Cornflour - mix with a little water

Method:

1)In a pan of hot water, blanch the green beans for 1 or 2 min, then drain and plunge cold water, then set aside
2) Heat over a high heat with veg oil, stir-fry the garlic and ginger for 1-2 minute.
3)Add the pork, stir-fry it  so that it does not stick to the pork.  Add the white pepper, sugar, sesame oil, wine, and stir until mix well.
4) Add the green beans, add the light soy sauce and water, stir-fry for 1-2mins, then cover with a lid and let it cook for 2 mins.
5) mix the oyster sauce with the blended cornflour, add into the wok, give it a good stir and wait to the sauce thicken. sprinkle a little salt to taste, one last stir and ready to serve.

Happy Cooking!

Mixed Vegetables Stir-fry

Vegetable stir-fry is pretty quick and simple to prepare to make.  If i ever have my family over and suddenly need to come up with more dishes, vegetable stir-fry whatever i have in the fridge is a great addition. It complements well any meat dishes, and great to eat alone with just some white rice, and gain your five a-day to be healthy.

 

Ingredients:

1 Tbspn Groundnut Oil

2 cloves of garlic, finely sliced

1 piece of ginger, finely sliced

1 Broccolli

100g Baby Corn, halves

1 Carrot, stripes

4 Dried Chinese/Shitake Mushroom, infused in hot water for a few mins then cut in stripes#

1Tbspn Sesame Oil

2Tbspn Light Soy Sauce

2Tbspn Oyster sauce (use vegetarian oyster sauce if your vegetarian/vegan)

1/4 cup of water

2Tbspn of cornflour

Method: 

1) Heat the oil in wok, sautee the ginger & garlic for 2-3mins. 

2) Add the water & broccolli, carrots, baby corn and chinese mushroom and stir-fry it for 5-6 mins,

3) Mix the soy and oyster sauce in a small bowl stir in the cornflour to create a smooth paste. Then stir the mixture into the vegetables.

4) Stir-fry for a few more minutes or so, until the liquid has thickened and the vegetables are glazed but still crisp. Serve immediately. 

Tip:

Feel free to add tofu, or vegetarian mock fishcakes, and add more vegetables or change the variety, to make the dish your own. 

Happy Cooking!