Tag Archives: stir fry

Potato, Uncategorized, Vegetables

地三鲜 Di San Xian (Potato, eggplant & green chili Stir-fry)

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1, Chop eggplants into small chunks, potato and green chilli/bell pepper into slices.

2, Add oil in the pan. We need to deep fry the veggies so more oil will be needed than usual.

3, Fry potato with medium heat till brownish. And ladle them out.

4, Fry eggplant with medium heat till eggplant become softened and slightly golden brown. Take them out.

5, There will be a little oil left in the pan. Add in chopped garlic and green chilli/bell pepper. Stir fry till aromatic.

6, Add in fried potato and eggplant. Stir fry evenly.

7, Drizzle in 2 tsp light soy sauce, and 1 tbsp sugar. Toss a bit.

8, Season with salt.

Uncategorized, Vegetables

Bean Sprout Stir-fry

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Stir-fry is a very popular cooking method in Chinese cuisine. Meat, vegetables or mix of them can make very simple but tasty dishes.

1, Heat some oil in a pan.

2, Stir fry garlic slices and red chili till aromatic.

3, Add in bean sprout, stir fry quickly with high heat for 2 mins. Add in green chili slices and toss a bit.

4, Drizzle in light soy sauce around 1 tbsp and 2 tsp vinegar.

5, Stir fry evenly for another minute and season with salt.

Spicy and sour bean sprout stir-fry is done.

Prawn, Quick recipe, Uncategorized

Prawn & Vermicelli Stir-fry

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This is one of my husband’s favourite dishes. It’s very easy to make.

1, Prepare prawns. Cut the sharp part and remove the intestines. Marinate with cooking wine for a little while.

2, Soak vermicelli in water till soft and transparent. Cut a bit with scissors.

3, Heat a pan. Add in oil.

4, Prawns in. Fry prawns on each side. And gently press the prawn’e head. Fry them till slightly brownish.

5, Add in vermicelli and 2 tbsp water.

6, Add in 1 tbsp light soy sauce, 1/2 tbsp oyster sauce and 1 tsp ground black pepper.

7, Stir a bit and lid on to simmer for 3 mins.

8, Add in chopped red chilli and chopped garlic.

9, Lid on and simmer for another 2 mins.

10, Garnish with green onion. Season with salt. And stir fry for the last 30 seconds.

Potato

Di San Xian (地三鲜)

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Here comes one of my favorite dishes again. I found a type of Chinese green chili in the supermarket the other day. The specialty of this green chili is the skin is thinner than green pepper. It taste crispier, spicier and also a bit sweet. Good choice to make this dish.

1, Cut eggplant, potato and green chilies into small chunks.

2, Heat oil in the pan. More oil will be used in this dish cos potato and eggplant need to be deep fried.

3, Fry potato first, when they turn a bit golden on the edge, add in eggplant. Fry till eggplant turns brownish color.

4, Pour the extra oil out. Add in green chili and onion (optional).

5, Stir fry till aromatic. 

6, Add in 1 tsp light soy sauce, 1/2 tsp sugar. Stir fry evenly.

7, Sprinkle in chopped garlic and stir fry a bit.

8, Season with salt. If you want to color to be brighter, you can also use starch solution.

Beef, Uncategorized

Beef & Celery Stir-fry

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This local celery is the very thin type. So I also cut beef into shreds.

1, marinate beef with a little light soy sauce and corn starch.

2, Heat a pan, add in 2 tsp oil. Turn to medium high heat.

3, Drop in the beef shreds and quickly stir fry till no more pinkish.

4, Take beef out and set aside for later use.

5, Add in a little extra oil, sautee 2 cloves chopped garlic till aromatic.

6, Add in chopped celery. Stir fry for 2 mins.

7, Put beef back into the pan. Drizzle in 1/2 tsp light soy sauce.

8, Stir fry evenly.

9, Season with salt and pepper.

Quick recipe, Vegetables

Qing Long Cai & Bean Sprouts Stir-fry

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I have never had Qing Long Cai before I came to Singapore. It looks like leek, and tastes also like leek. It’s a good match with bean sprout.

  1. Prepare all the vegetables. Wash them clean and drain. Cut Qing Long Cai before stir frying it.
  2. Heat a pan. Add in 1 tsp oil.
  3. Sautee chopped garlic till aromatic.
  4. Add in bean sprout first. Stir fry for 2 mins or till they got half done.
  5. Add in Qing long cai. Stir fry evenly for about 3 mins. Qing long cai will turn darker in color.
  6. Add in 1 tsp light soy sauce, 1/2 tsp oyster sauce, 1/2 tsp salt.
  7. Toss evenly and ready to serve.

spinach, tofu

Vegan Stir-fry (Thin Tofu Sheet & Spinach)

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This kind of thin tofu sheet is called Qianzhang （千张）in Chinese. Qianzhang literally means thousands of layers, which quite matches how it looks. I guess it’s not very popular in Singapore, cos when I first cooked it, my husband was very curious what it is. There are so many kinds of tofu products, qianzhang is just one of them.

This dish is vegan. Main ingredients are Qianzhang and spinach. It’s also very simple.

  1. Cut Qianzhang into medium strips. (The original one inside the package is a very big sheet). And separate them by tossing a bit. Also wash the spinach and trim off the root and cut into medium strips.
  2. Prepare chopped ginger and chopped garlic. If you want it to taste a bit spicy, then also prepare 2 dried red chili.
  3. Boil some water. Blanch Qianzhang in hot water for about 1 min. Then soak them in cold water and drain.
  4. Heat a pan, add in 1 tbsp oil. Saute chopped garlic, ginger and red chili first. When spices are aromatic, add Qianzhang in. Stir fry evenly for about 1 min.
  5. Add in spinach strips. Stir fry for another 2 mins or till spinach becomes soft and dark green.
  6. In with 2 tsp light soy sauce and 1 tsp sugar. Quickly stir fry evenly.
  7. Season with salt.

Quick recipe, Uncategorized, Vegetables

Celery & Bacon Stir-fry

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I seldom buy local celery, which is the thin type. But I think this stir-fry is a good way to cook local celery.

  1. Cut celery and bacon into small bits.
  2. Heat a little oil in the pan. Sear bacon bits first.
  3. When bacon turns a little brownish, add in celery. Stir fry for 1 minute.
  4. Drizzle in 1/2 tsp light soy sauce and also add in 1/2 tsp sugar to taste.
  5. If you want it to be a little spicy, you can add in chopped chili.
  6. Quickly stir fry for another 2 minutes.
  7. Season with salt.

ladyfinger, Quick recipe, Uncategorized, Vegetables

Long Bean Stir-fry

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I love green and crunchy long beans. And it’s a very simple dish to cook.

  1. Wash long beans clean. Cut into medium strips.
  2. Boil a pot of hot water. Add in 1 pinch salt and several drops of oil. Add long beans in and boil for 4 mins to make sure they are completely cooked. Then soak them in cold water and drain them.
  3. Heat a pan. Add in 1 tsp oil. When oil is hot, saute chopped 2 or 3 cloves of garlic and 1 red chili till aromatic.
  4. Add long beans in. Stir fry for 1 min.
  5. Add in 1/2 tsp light soy sauce and 1/2 tsp oyster sauce. Quickly stir fry evenly.
  6. Season with salt.

https://flic.kr/p/RCNKpH

You can choose not to add chili if you don’t want it to be spicy at all.

This cooking method can also be used to stir fry lady fingers.

Potato

Potato & Sausage Stir-fry

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I find only in Chinese recipe will potatoes appear in slices, while in other cuisine, potatoes are usually cooked in chunks or mashed. Potatoes also are cooked often in shreds, and it’s a very very common Chinese family dish, just like scrambled egg with tomatoes.

Sausage I used is the Chinese preserved sausage. We call it La Chang （腊肠）.

  1. Peel the potatoes and cut it into thin slices. Also cut sausage into slice.
  2. Fry potato slices. Add oil into a pan. Heat it. Fry potato with medium low heat. When potatoes turn transparent and brownish on the edge, it’s done. Set them aside.
  3.   Add in a little oil in the pan. Saute sausage till sausage becomes curly and slightly brownish.
  4. Add in 2 or 3 cloves chopped garlic. saute til aromatic.
  5. Put in all the potatoes and chopped green chili. Stir fry for a minute.
  6. Add in 1/2 tsp light soy sauce, 1/2 tsp oyster sauce. Stir fry evenly.
  7. Season with salt and garnish with some chopped spring onion.

https://flic.kr/p/Rt6eQD