Browsing Category: "Chinese"
Stir Fried Pork with Ginger and Spring Onions
Chinese, Dinner, Lunch, Rice September 1st, 2006
Ginger and spring onions are the best of pals. Somehow, when combined, they compliment each other very well and gives the dish a good taste regardless whether you use pork, fish slices, chicken or beef.
Today, I would like to share with you my recipe for Pork with Ginger and Spring Onions.
Once you have mastered this dish, you can substitute the meat with chicken, fish or beef.
Clockwise from top left : Pork, Chinese Mushrooms,garlic, ginger and spring onions
Ingredients
- 200 grammes of pork (preferably tenderloin, sliced thinly and marinated for 30 minutes with a few dashes of light soya sauce, white pepper powder and a few sprinkles of corn flour. Sprinkle some chinese cooking wine for added flavour)
- 5 dried chinese mushrooms (pre-soaked and sliced. You can use any mushrooms you like or omit it altogether)
- 5 bulbs garlic (minced. Use more if you like)
- About 2 cm ginger (sliced thinly into strips. Use more if you like)
- Spring onions (cut into 2 inches length)
- 2 tablespoons cooking oil (palm oil preferred)
- 50 ml warm water
- Corn starch to thicken the gravy (add a little corn flour with water)
Sauce
- 2 tablespoons of oyster sauce
- A dash of dark soya sauce
- A dash of white pepper powder
- A dash of chinese cooking wine (optional)
Method
Heat oil in wok. Stir fry the garlic and ginger for about 30 seconds. Add mushrooms and pork and continue to stir fry for about 2 minutes till pork is seared.
Add sauce to taste and warm water. Cover wok for about 2 minutes. Add spring onions and corn starch to thicken the gravy to your liking.
Serve hot.
Bee Hoon with Chicken Frankfurters and Chinese Mushrooms
Bee Hoon, Breakfast, Chinese, Dinner, Lunch August 22nd, 2006
Yesterday, we were rummaging through our kitchen to find out what we have which we could cook for lunch. In most Chinese homes, dried chinese mushrooms and dried prawns / shrimps are commonly found. So are bee hoon (rice vermicelli).
I have previously shared with you how to cook Bee Hoon with Stewed Pork Ribs. But yesterday, we have no stewed pork ribs in stock at home. What we have is chicken frankfurters. So, I decided to mix and match and am quite pleased with the outcome.
This is what I did :-
Ingredients
- 250 grammes bee hoon (pre-soaked till soft and drained)
- 4 pieces chicken frankfurters (cut diagonally - or whichever way you like)
- 5 pieces dried chinese mushrooms (pre-soaked in one bowl (about 250 ml) of water till soft and slivered. Remove stalk)
- 50 grammes dried prawns (pre-soaked in about 150 ml of water)
- 100 grammes chinese mustard (more if you like)
- 2 eggs
- 4 bulbs garlic (minced)
- 3 tablespoons cooking oil (preferably palm oil)
- 3 pieces Lime
From top (clockwise): Beehoon, frankfurters, eggs, minced garlic,chinese mustard, dried prawns and dried mushrooms
Seasoning
- 3 teaspoons light soya sauce or to taste
- Dash of white pepper powder to taste
Method
Heat oil in wok. Fry the chinese mushrooms for about 30 seconds and remove from oil.
Proceed to fry the dried prawns for 30 seconds. Add garlic followed by the frankfurters and eggs. Stir-fry till eggs are done and add back the chinese mushrooms.
Add bee hoon and stir fry for about 3 minutes, gradually adding water which was used to soak the mushrooms and dried prawns a little at a time to keep the bee hoon moist. Add seasoning followed by chinese mustard.
Continue stir-frying till chinese mustard and bee hoon is cooked.
Serve with a squeeze of lime.
This recipe serves 3 to 4 persons.
Sweet and Sour Pork Ribs
Chinese, Dinner, Lunch, Pork August 14th, 2006
Last Saturday, I decided to cook Sweet and Sour Pork Ribs. It is quite a simple dish to cook. In fact, the sweet and sour sauce can be used for many types of meat eg. pork balls, fried fish and even chicken fillet.
Sweet and Sour Pork Ribs in the wokThis is my recipe for Sweet and Sour Pork Ribs.
Ingredients
- 2 Pork ribs cut into 2 inch lengths (approximately 400 gms)
- 1 large onion (quartered and separated)
- 1 green capsicum (slivered)
- 2 large tomatoes (cut into wedges)
- Oil for deep frying
- Corn flour
- 1 teaspoon of Salt and 1/2 teaspoon of white pepper powder to marinade pork ribs
Sauce
- 3 tablespoons tomato ketchup
- sugar to taste
- 1 cup of warm water
Method
Marinade pork ribs for about 3 hours or more. Adjust amount of salt as marinade according to your preference.
Deep fry the pork ribs till golden brown and cooked. Remove and drain.
Add 1 tablespoon of cooking oil into wok at high heat. Fry onions and capsicums for 30 seconds. Add tomato ketchup. Sprinkle sugar to taste (depending how sweet or sour you want the sauce to be). Gradually add a little warm water depending on how thin you want the sauce to be. Finally, add the tomatoes and fried pork ribs.
Stir and coat the pork ribs in the sauce and serve hot. Excellent served with Egg Fried Rice.
You can also add cucumbers (diced) or pineapples (diced) into the dish.
Stir-Fried Mixed Vegetable
Chinese, Dinner, Lunch, Vegetable August 9th, 2006
Sorry I have not updated this blog for sometime. I have not been cooking lately until yesterday.
Anyway, I am fond of vegetables particularly broccoli. It’s a highly nutritious vegetable from the cabbage family. There are many ways of cooking it. Here, I will share with you how it is stir-fried with other vegetables chinese style.
This is my recipe for Stir-Fried Mixed Vegetable
Ingredients
- 150 gms broccoli (cut into florets like picture above)
- 150 gms cauliflower (cut into florets like picture above)
- 100 gms button mushrooms or chinese dried mushroom (if latter, please pre-soak and cut into halves. Remove stem)
- 1 medium sized carrot (sliced)
- 1/2 tin of asparagus clams (optional)
- 100 gms baby corn (optional)
- 4 bulbs garlic (minced)
- 1 1/2 tablespoons cooking oil (palm oil preferred)
- 1 tablespoon corn flour (mix with 50 ml water and stir to make corn starch)
- Half cup hot water
Seasoning
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon light soya sauce
- White pepper powder to taste
- 2 teaspoon chinese cooking wine (optional)
Method
Heat oil in wok till oil starts to smoke. Add garlic and mushrooms. Stir fry for 1 minute.
Add cauliflower, carrot, asparagus clams and baby corn. Continue to stir fry for 3 minutes, adding hot water gradually. Cover for 1 minute. Add broccoli and continue to stir fry. Add a little bit more of the hot water if it becomes too dry (you will want a little bit of sauce).
Add flavouring above and continue to cook until broccoli is slightly limp. If the sauce is too watery, add a little bit of the corn starch to thicken the sauce.
Serve hot with preferably with rice.
