Pork better contains a bit fat.
1. Cut pork into slices. Remove the seed of bitter gourd and cut into slices. Soak black fungus in water for 3 mins. Tear into smaller pieces.
2. Heat 1 tablespoon oil in the pan. Sear pork first till slightly brownish.
3. Add in a little ginger shreds. Then bittergourd and black fungus.
4. Stir fry for 1 min. Add in 1 tsp cooking wine and 1 tsp light soy sauce. Stir fry evenly for 2-3 mins.
5. Season with salt. And ready to serve.
Quick and easy.
I always think beef and onion are good friend, especially in stir-fry.
Ready to serve. Very simple and quick.
How much do I love this Di San Xian? Hmmm……. If I have to choose one my favorite stir-fry dish, it must be the one. But I have to say it’s not very healthy, since it consumes too much oil.
The name Di San Xian (地三鲜）Means 3 fresh vegetables from the earth and which are potato, eggplant and green chili.
Even my husband fell in love with this dish and He is a MEAT LOVER!!!
This is a completely new vegetable to me. I have never heard about it, never seen it before.
This is how they look like:
It also has the name: four-angled beans and dragon beans.
They look kind of strange to me at the first sight. I was very curious whether those small leaves are edible or not. And if it is hollow or there are seeds inside.
I bought them last night, and couldn’t wait to cook them today.
I trimmed the two ends and cut them into slices.
They are kind of in star shape. And yes! There are seeds inside. Their smell is not pungent and a bit like long beans.
I decided to cook it in a way similar to how I cook French beans.
Beans are chewy and taste a bit sweet. I like them.
I was really worried that could I get food poisoning. But so far so good. No vomiting, no stomach ache, no diarrhea. 🙂
I’m so exiting that I knew new vegetable today and I cooked it!
When I don’t have enough time to think what to cook, stir-fry will be my first choice. All I need is to put some vegetables and meat and stir fry them.
1. Soak vermicelli in water for 3-5 mins or till it becomes completely soft and transparent. Cut shorter with scissors. And drain.
2. Cut boneless chicken leg into small pieces. You can also use chicken breast. Place chicken pieces in a bowl, add in 2-3 chopped garlic cloves, 1 tsp chopped ginger, 1/2 tsp salt, 1/2 tsp pepper, 2 tsp cooking wine and 1-2 tablespoon corn starch. Mix well and marinate for 10-15 mins.
3. Heat 1 tablespoon oil in the pan. Fry chicken till brown. Then set aside for later use.
4. Heat pan again. Add in a little extra oil if needed. Stir fry carrot slices first for 2 mins. Then add in cabbage, vermicelli and chicken. Stir fry for another 2-3 mins.
5. Add in 1 tsp light soy sauce, 1 tsp oyster sauce and 1 tablespoon water. Simmer for 1 min.
6. Season with salt and ready to serve.
1. Wash clams in water. Pour in hot water to let all the shells open. Let them soak for a little while. Then wash them again to rinse off all the dirt and sands.
2. Heat a little oil in the pan. Add in chopped garlic, ginger and dried chili. Stir fry till aromatic.
3. Add in 2 tsp oyster sauce and 1 1/2 tsp light soy sauce. Mix well.
4. Add all the clams in. Stir fry for around 3 mins.
5. Season with a little salt and sugar.
6. Sprinkle starch water. Stir fry evenly.
7. Add in chopped spring onion. Fry a bit.
Serve hot.
1. Clean Prawns. Remove head and shell. Wash them clean. Wipe them with kitchen towel to make sure they are very very dry.
2. Add 1-2 tablespoon corn starch into Prawns. Let the Prawns be coated with a thin layer of starch.
3. Heat some oil in the pan. Fry Prawns till the outside starch layer turns a bit golden brown. Take them out and set aside.
4. Use the same pan. Add in a little more oil if needed. Sauté chopped ginger, garlic and spring onion till aromatic. Add in 2 tsp light soy sauce, and 2 tsp oyster sauce.
5. Prawns in. Mix well with sauce. And it’s done.
Don’t throw away the prawn shells and heads. They can be used to cook prawn stock. Just heat a little oil in a pot. Add in all the shells and prawn heads. Stir fry till pink. Add in hot water. Cover the lid. Simmer with low heat for 2-3 hrs. Ideal stock to cook noodles or soup.
青椒肉丝 (pork & green chili stir-fry) is one of the most commonly-seen dishes in China. And it’s also very popular in Japan. When I have a bad appetite (which rarely happens) or feel like eating something spicy, this dish always comes to my mind immediately. Everyone has his own pork & green chili stir-fry recipe. And here is how I cook it:
1. Cut pork and green chili into shreds. A sharp knife will do a better job. Pork containing a bit fat is ideal for this dish. Otherwise, the meat will be very dry.
2. Heat oil in the pan. Use middle heat. When oil is hot, add in pork. Quick stir to separate each shred. Also add in a little ginger. Fry till pork turns a little brownish and shiny with the grease.
3. Add in chili. Quickly mix chili with pork. Stir fry till chili’s aroma comes out.
4. Add in a little light soy sauce and sugar. My husband can’t accept too much spiciness. So I added a little sugar.
5. Season with salt. And serve hot.
1. Cut carrot cake into medium cubes. I bought carrot cake from local supermarket.
2. Place them in a big bowl. Add in corn starch. Shake a little bit to let carrot cake be coated with starch evenly.
3. Fry carrot cake in oil till starch layer turns hard. Set them aside.
4. Heat a little oil. Sauté 2 cloves of chopped garlic till aromatic. Add in shreds of 1 small carrot. Stir fry for 2 mins.
5. Add in chopped cabbage, bean sprouts and spring onion. Stir fry for 2 mins.
6. Add in 1 tablespoon tomato sauce, 1 tablespoon chili sauce and 1 tablespoon Thai chili sauce. Stir fry evenly.
7. Add fried carrot cake in. Mix evenly and season with a little salt.
1. Prepare beef slices. You can buy a chunk of beef and cut into slices or you can just buy beef slices like I did.
2. Place beef slices in a bowl. Add in 1 Tbsp oyster sauce, cooking wine 1 tbsp, black pepper 1/2 tsp, salt 1/4 tsp, baking soda 1/4 tsp, water 1 tablespoon. Mix them by hand evenly. Let them rest for 10 mins.
3. Add in 2 tablespoon corn starch and 2 tsp cooking oil. Mix well. Let them be marinated for 30 mins.
4. Prepare bitter gourd. Cut 1/2 big bitter gourd open. Remove the seed and white part. Cut them into medium slices.
5. Place bitter gourd slices in a bowl. Sprinkle 1 tsp salt. Rest for a while. Boil in hot water for 2 mins. Then soak in cold water and drain.
6. Heat a pan. Add in 1 tablespoon oil. Add beef in. Quickly separate them. Stir fry a bit. Add in 1 tablespoon light soy sauce, 1 tbsp cooking wine and 1 tsp oyster sauce. Stir fry evenly till no more red color. Set beef aside.
7. Heat pan again. Add in 1 tsp oil. Stir fry butter gourd. Add in 1 tablespoon sugar. Fry for 1 min. Add in beef to blend evenly.
Serve hot.
Cooking For Fun 