Chinese-style Stir-fried Egg white with Dried Scallop

Ingredients

3/4 oz conpoy (dried scallop)
6 big egg whites
1 egg yolk

Seasoning

4 Tbsp evaporated milk,
1 Tbsp cornstarch
dash of sesame oil
pinch of ground white pepper
1/2 tsp salt

Ginger Vinegar
1/2 Tbsp finely diced ginger,
2 Tbsp Zhejiang red vinegar (浙醋)

Method

  1. Wash dried scallop. Soak in water for 2 hours. Steam with 1 slice ginger and 1/2 tsp wine for 1/2 hour. Tear into fine shreds when cold.
  2. Whisk egg white to mix. Add seasoning and dried scallop. Whisk again to combine.
  3. Heat a wok with 1/2 cup oil. When oil is warm, whisk egg white again and pour into the oil. Stir-fry over low heat untill cooked. Remove and drain off oil. Transfer to the serving plate. Put egg yolk on top and serve with ginger vinegar on the side.
  4. Before eating, dizzle some vinegar on top of the dish. Mix egg white with egg yolk and enjoy.

Source: Hong Kong magazine

Chinese-style Scrambled Egg with Fried Fish Maw

Ingredients

4 eggs
1-1/3 oz fried fish maw
1 slice ginger
2 stalk green onion
2 stalks cilantro

Seasoning

1/3 tsp salt
1/8 tsp of sesame oil
pinch of ground white pepper
1/4 tsp sugar
1 tsp light soy sauce
1/2 tsp chicken broth mix
1 Tbsp cornstarch

Method

  1. Soak fried fish maw in cold water for an hour. Squeeze out excess water.
  2. Boil 3 cups of water with 1 slice ginger and 2 stalks green onion. Add fried fish maw and cook for 5 minutes.
  3. Squeeze out excess water with a wet towel when fried fish maw is cool. Chop fish maw and mix well with seasoning ingredients.
  4. Whisk eggs with 1 Tbsp oil. Add fried fish maw and whisk again.
  5. Stir-fry egg mixture with 4 Tbsp oil. Remove when egg is set. Garnish with cilantro before serving.

Source: Hong Kong magazine


Stir-fried Beef Sirloin with Chili Sauce and Creamy Garlic Potatoes

Ingredients

1 pound lean, boneless sirloin steak
1/8 teaspoon salt
1/8 teaspoon pepper
vegetable cooking spray

Chili Sauce

1/2 cup peeled, chopped tomato
2 tablespoons chopped carrot
2 tablespoons chopped onion
1 small clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon crushed red pepper

Garlic Potato

3 medium baking potatoes, peeled and cut into 1/4-inch slices (about 1 pound)
1 tablespoon margarine
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup skim milk
1/4 cup (1 ounce) shredded reduced-sodium Swiss cheese
vegetable cooking spray

Method

  1. Combine all chili sauce ingredients in a saucepan. Stir well and bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Place mixture in container of an electric blender. Cover and process until smooth. Keep warm and set aside.
  2. Cook sliced potatoes in boiling water 3 minutes or until crisp-tender. Drain and set aside.
  3. Melt margarine in saucepan over medium heat. Add garlic, and saute 2 minutes.
  4. Add flour, salt, and pepper. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook an additional 5 minutes or until thickened and bubbly, stirring constantly.
  5. Add cheese and cook just until cheese melts, stirring constantly.
  6. Arrange half of potatoes in a 1-quart baking dish coated with cooking spray. Top with half of sauce. Repeat with remaining potatoes and sauce. Cover and bake at 350°F for 30 minutes or until potatoes are tender.
  7. Trim fat from steak; partially freeze steak. Slice steak diagonally across grain into thin strips; sprinkle with salt and pepper.
  8. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steak, and stir-fry 4 minutes or to desired degree of doneness.
  9. Serve immediately with chili sauce and garlic potatoes.

Makes 4 servings.

Source: Cooking Light magazine

Malaysian-style Vegan Stir-fried Soba with Vegetables

Ingredients

500 g soba noodles
1 tablespoon vegetable oil
2 tablespoons olive oil
500 g trimmed and sliced mushrooms
2 cups baby carrots, sliced
1 onion, sliced
2 cloves garlic, finely chopped
3 cups broccoli florets

Sauce

1/2 cup fresh orange juice
1 tablespoon cornstarch
1 teaspoon five-spice powder
1 teaspoon crushed red chili flakes
2 tablespoons soy sauce
2 teaspoons agave syrup

Method

  1. Cook the soba according to the packet instructions. Drain and return to the pan. Stir in the vegetable oil, toss to coat the noodles, then cover the pan and set aside.
  2. Cmbine the ingredients in a large bowl and whisk until well blended. Set aside.
  3. Heat the olive oil in a saucepan over medium heat. Add the mushrooms, carrots, onion, and garlic and stir fry for 5 minutes, until onion and garlic are golden.
  4. Add the broccoli florets, cover the pan, and cook for 5–6 minutes, stirring occasionally, until the vegetables are crispp tender.
  5. Add the sauce and stir-fry for 3 minutes or until the sauce has thickened.
  6. Transfer the noodles to a serving bowl. Pour the vegetable-sauce mixture over the noodles, toss to combine, and serve immediately.

Makes 4 servings.

Source: Vegan – The Cookbook

Singapore-style Indian Fried Noodles

Ingredients

1 lb fresh yellow noodles (‘Hokkien’ mee)
1/2 cup oil
1 square hard tofu (taukwa), cut into small dice
1 medium red or brown onion, chopped
1 medium tomato, finely chopped
2 tablespoons roughly chopped coarse chives (kuchai) or spring onion
1 sprig curry leaves (karuvapillai), finely chopped
2 tablespoons tomato sauce
1 tablespoon chili sauce
2 teaspoons light soy sauce
2 eggs, lightly beaten
1 boiled potato, skinned and cut into small dice
1 fresh green chili, sliced

Method

  1. Rinse noodles in warm water, drain and set aside.
  2. Heat oil in a kuali and fry the tofu until golden brown. Drain and set aside.
  3. Cook the onion in the same oil for 2-3 minutes, until soft, then add the drained noodles, tomato, chives, curry leaves and three types of sauce. Cook over gentle heat, stirring frequently, for 3-4 minutes.
  4. Pour over beaten egg and leave to set for about 45 seconds before stirring to mix well with the noodles. Add the potato and tofu, stir, cook for another 30 seconds and put on a large serving dish. Garnish with green chili and serve with additional tomato and chili sauce according to each person’s taste.

Source: Singapore Food