Chive Omelette Stir-fry

Ingredients

2 celery sticks
2 carrots
2 small courgettes
4 spring onions
1 bunch radishes
2 eggs
1-2 tbsp snipped fresh chives
2 tbsp peanut oil
1 garlic clove, chopped
1/2-inch piece fresh root ginger, chopped
4 oz beansprouts
1/4 head of Chinese cabbage, shredded
sesame oil, to taste
salt and black pepper

Method

  1. Cut the celery, carrots, courgettes and spring onions into fine shreds. Trim the radishes, slice into rounds, then cut the rounds in half. Set aside.
  2. Whisk together the eggs, chives and seasoning in a bowl. Heat about 1 tsp of the peanut oil in an omelette pan and pour in just enough of the egg mixture to cover the base of the pan. Cook for about 1 minute until set, then turn over the omelette and cook for a further minute.
  3. Tip out the omelette on to a plate and cook the rest of the egg mixture in the same way to make several omelettes, adding extra oil to the pan, if necessary. Roll up each omelette and slice thinly. Keep the omelettes warm in a low oven until required.
  4. Heat the remaining oil in a wok or large frying pan, add the chopped garlic and ginger and stir-fry for a few
    seconds to flavour the oil.

  5. Add the shredded celery, carrots and courgettes and stir-fry for 1 minute. Add the radishes, beansprouts, spring onions and Chinese cabbage and stir-fry for 2-3 minutes, until the vegetables are tender but still crunchy. Sprinkle a little sesame oil over the vegetables and toss gently.
  6. Serve the stir-fried vegetables at once with the sliced chive omelettes scattered over the top.

Makes 3 to 4 servings.

Source: Vegetarian Classics


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Thai-style Fried Rice with Seafood

Ingredients

2 tablespoons peanut oil
2 shallots, thinly sliced
1 garlic clove, finely chopped
2 large red chilies, seeds removed and finely chopped
12 oz cold plain cooked rice
1 tablespoon tomato puree
1 tablespoon light soy sauce
salt and pepper
1 tablespoon finely chopped ginger
2 tablespoons chopped spring onions
2 tablespoons chopped coriander leaves
2 tablespoons nam pla (fish sauce)
12 large raw king prawns, shelled and deveined
8 oz cod fillets, cut into pieces about 1/2 inch square
2 large red tomatoes, peeled and quartered
9 small scallops
few sprigs of coriander leaves to garnish

Method

  1. Make the fried rice. Heat 1 tablespoon of the oil in a wok and stir-fry the shallots, garlic and chilies for 2 minutes.
  2. Add the cold rice. Turn, toss and stir the mixture for 2 minutes.
  3. Add the tomato puree and soy sauce. Stir to mix these well with the rice. Add salt and pepper, taste and adjust the seasoning. Remove from the heat while you cook the seafood.
  4. In another wok or frying pan, heat the remaining oil and stir-fry the ginger, spring onions and coriander leaves for a minute or so.
  5. Add the fish sauce, prawns and cod. Cook for 2 minutes, stirring, occasionally.
  6. Add the tomatoes and scallops, and stir-fry for 2 more minutes. Adjust the seasoning.
  7. Give it one good stir, then transfer the whole of this mixture to the wok that contains the fried rice. Heat gently, stirring carefully, for 1-2 minutes. Alternatively, heat the fried rice in the other wok and. when hot, transfer it to a large platter or a bowl. Arrange the seafood on top of the rice, garnish with coriander leaves and serve immediately.

Makes 4 servings.

Source: Healthy Thai Cooking


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Stir-fried Green Salted Vegetable with Ground Pork

Ingredients

12 oz green salted vegetable (雪菜)
8 oz ground pork
2 red bell peppers, diced
3 cloves garlic
2 oz rice vermicelli

Sauce

1/2 cup water
1 tbsp light soy sauce
2 tbsp sugar
2-1/2 tbsp vinegar
1/2 tsp cornstarch
1/2 tbsp sesame oil

Method

  1. Rinse salted vegetable and shredded. Soak in water to reduce salty taste. Squeeze dry.
  2. Mix ground pork with 1-1/2 tbsp light soy sauce, 1 tsp cornstarch and 3 tbsp water.
  3. Fry rice vermicelli in hot oil until crispy. Spread on serving platter.
  4. Saute salted vegetable with 1 tbsp oil, add 1/2 tbsp sugar and stir well. Remove.
  5. Saute garlic and bell pepper with 1-1/2 tbsp oil. Add pork and stir-fry until nearly done. Sprinkle with wine. Mix in salted vegetable and sauce ingredients. Continue to stir-fry until sauce reboils and thickens. Remove and spread over rice vermicelli and serve.

Source: Low Cholesterol Recipes


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Stir Fried Pork with Chinese Leeks

Ingredients

400 g Chinese leeks
300 g pork shoulder
3 cloves garlic chopped
1 tsp light soy sauce
1/2 tsp sugar
1/2 tsp salt
1 tsp corn starch
1 tsp oil

Method

  1. Wash and cut Chinese leeks into 6 cm sections.
  2. Wash and cut pork into slices, marinate with garlic, sugar and soy sauce for 15 minutes, mix in corn starch, finally add 1 teaspoon of oil and mix well.
  3. Heat 1 tablespoon of oil and stir fry Chinese leeks with salt until done, remove.
  4. Stir fry pork in 1 tablespoon of oil under high heat until fully cooked.
  5. Add Chinese leeks, toss well and serve.

Source: Hakka Cuisine


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Asian Peppered Beef

Ingredients

2 onions, thinly sliced
2 cloves garlic, finely chopped
2 teaspoons finely chopped fresh ginger
2 tablespoons Chinese rice wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon Sichuan peppercorns, crushed
1 tablespoon black peppercorns, crushed
1-1/4 lb lean beef fillet, thinly sliced across the grain
2 spring onions, cut into 3/4-inch lengths
2 tablespoons vegetable oil

Method

  1. Combine the onion, garlic, ginger, rice wine, soy sauce, oyster sauce, sugar, sesame oil and peppercorns in a non-metallic bowl. Add the beef, cover and marinate in the refrigerator for at least 2 hours.
  2. Drain the beef, discarding any excess liquid, then stir in the spring onion.
  3. Heat a wok over high heat, add half the oil and swirl to coat. Add half the beef and stir-fry for 6 minutes, or until seared and cooked to your liking. Repeat with the remaining oil and beef. Serve with cooked rice.

Makes 4 servings.

Source: The Essential Wok Cookbook


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