1. Cut Tofu into small chunks.
2. Heat some oil in the pan. Beat an egg in the bowl. Dip Tofu in egg and then fry in the pan till each side turns golden brown. Then take them out in a plate.
3. Heat a little oil in the pan again. Put chopped leek in the pan. Sauce a bit till they turn softened.
4. Add Tofu back in the pan. Also with chopped chili. Stir fry evenly.
5. Season with salt.
It’s a quick and easy vegi dish.
1. Heat a little oil in the pan. Add in some chopped garlic. Stir fry a bit.
2. Put in mushroom ( torn into shreds) and thin carrot slices. Keep stir frying till mushroom turns softened. Cover the pan with lid. And braise for around 2 mins. If the pan is too dry, you can add a little water.
3. Add in chopped bell pepper and green chili. Stir fry a bit.
4. Add in a little light soy sauce and oyster sauce. Stir fry evenly.
5. If the dish is too light, you can add a little salt. Stir evenly then dish out.
When I was in university, my best friend liked to order pan-fried pumpkin when we went to school canteen together. I was a little surprised. Pan-fried pumpkin is really that delicious? And now I also love this dish like she did.
It’s a healthy dish and easy to cook. First, peel pumpkin and chop it into medium chunks. Heat a little oil in the pan. Put in pumpkin chunks. Stir fry till pumpkin turns a little golden brown. Add in a little light soy sauce and oyster sauce. Stir fry evenly. Cover the pan with lid till pumpkin turns softened. (If pumpkin gets a little burnt, spread a little water). Sprinkle spring onion and salt. Stir fry evenly. Then it’s done.
It’s a vegetarian recipe. Quick and easy.
First, fry bean curd slices in the pan with a little oil till both sides turn golden brown. Take bean curd out. Stir fry chopped garlic a bit, then put in bok choy. Stir fry till leaves shrink and color turns dark. Put bean curd back in the pan. Spread some salt, stir fry evenly and quickly for another minute or two. Then dish out.
This is a healthy and quick dish.
1. Prepare shrimps and vegetables. (I chose frozen ones, which are really convenient)
2. Marinate shrimps with 1 tsp light sauce, 1 tsp cooking wine, 1 tsp salt and 1 tsp starch.
3. Frozen vegetables in boiled water for 2 minutes.
4. Heat the oil in pan, and stir fry shrimps till the color becomes reddish. And remove the shrimps out.
5. Stir fry vegetables for 1-2 minutes.
6. Add in the shrimps and a little salt. Stir fry evenly.
Ready to serve.
Its Chinese name is “地三鲜” (di San xian). Di means ground, earth. San means three. Xian means fresh vegetable. So it’s a dish consists of three vegetables which are eggplant, potato and bell pepper. It’s a typical northeastern Chinese cuisine, and it’s also one of my favorite dishes. First time I tried it because one of my roommates in university is from northeastern China. She recombined it. For a vegetables person like me, I fell in love with this dish immediately.
Ingredients:
Potato ( chopped into evenly small or medium pieces. Small ones are easy to cook, but if you are patient enough, medium ones are also fine. ).
Eggplant ( also chopped into even pieces, can be a little bigger than potato piece).
chopped bell pepper. Chopped garlic, oil, light soy sauce, sugar, starch, water, salt.
1. Heat oil in the pan. Oil should be more than usual. Because eggplant will absorb much oil when frying.
2. Fry potato first. When the potato pieces turn golden brown, they can be taken out.
3. Then fry eggplant pieces till they get brown too. If the oil is dry, a little more oil can be added.
4. Fried potato and eggplant in the plate and put aside.
5. A little oil in the pan. Heat it.
6. Add in the chopped garlic.
7. Then the fried potato and eggplant. Stir fry evenly.
8. Put in the chopped bell pepper. Stir fry a little.
9. Add in light soy sauce, salt and sugar. Stir fry for another 2-3 minutes.
10. At last add in starchy water. Quick stir fry a little. And it’s done.
Starchy water is often used in Chinese dishes. It will make the dish look brighter in color.
Cooking For Fun 