Baby Kailan with Shimeji Mushroom

Chinese Broccoli and Shimeji Mushroom

Prep time: 10 minutes
Cook time: 10 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients

- 2 packet of Chinese broccoli/ baby kai lan  (cut and washed)

- 1 packet of Shimeji mushroom, (cut away the roots & wash clean to remove soil)

- 1 tbsp of minced garlic

Sauce, (mix well together) 

- 1 tbsp of Chinese cooking wine

- 2 tbsp of Oyster sauce

- 2 tsp of soya sauce

- 1 tsp of corn flour

- 1/2 cup water

- Salt and pepper to taste

- 1 tsp of sesame oil

(Picture of ingredients used)

Direction

1. Blanch the vegetables in a large pan filled with boiling water for 5 minutes. Drain the water and set aside. 

2. Heat wok with oil and saute the garlic till fragrant. 

3. Add in the Shimeiji mushrooms and stir fry for 3 minutes. 

4. Gradually stir in the suace mixture under low heat and cook till sauce beings to thicken. 

5. Add salt and pepper to taste. Turn off the stove. 

6. Place the vegetable neatly on a serving plate and pour the sauce all over it. 

7. Serve Hot. 

Stir Fry Spinach with Salted Egg Yolk

Stir Fry Spinach with Salted Egg Yolk 

Prep time: 10 minutes
Cook time: 10 minutes
Serves 2-3 people
Level of difficulty: ©©©©©

Ingredients

- 1 bundle of chinese spinach
- 1 salted egg, (separate yolk and white)
- 2 tsp minced garlic

- 1 tbsp wolf berries (gou zi)

Thickening:
- 1/4 tsp sugar
- 2 tsp cornflour
- 2 tbsp water

- 1 tbsp soya sauce

Direction

1. Rinse spinach and drain well. Separate stems and leaves. Set aside.
2. Heat oil over medium-high heat in a frying pan. Saute garlic until fragrant.

3. Toss in spinach stems first and stir fry for 3 minutes, followed by leaves and cook til leaves soften. Add in wolf berries and salted egg yolk.

4. Add thickening and cook to your preferred consistency. Quickly stir in salted egg whites.

5. Serve hot.

Stir-fried Spinach with Ikan Bilis

Stir-fried Spinach with Ikan Bilis

 

Prep time: 10 minutes
Cook time: 10 minutes
Serves 2-3 people
Level of difficulty: ©©©©©

Ingredients

- 1 small handful of ikan bilis (dried anchovies), rinsed and pat dry
- 3 tbsp cooking oil
- 200g round/sharp spinach
- 3 slices ginger, sliced thinly
- 4 garlic cloves, peeled and crushed

Sauce (A) * mix well together *
- 1/4 cup ater
- 1/2 tbsp light soy sauce
- 1/2 tbsp sesame oil
- 1 tsp corn starch

Directions

1. Separate spinach leaves and stems. Snap the stem into 5 cm length, pulling and discarding the strings.
2. Heat oil in wok and add in ikan bilis, fry until golden brown and crispy, about 3-5 minutes. Drain ikan bilis from oil and set aside on a kitchen towel to absorb excess oil.
3. Using the remaining oil in the wok, add garlic and ginger. Fry until fragrant.
4. Add in spinach. Stir fry for about 2 minutes until just softened.
5. Add in sauce (A). Stir fry for 3 minutes then cover with lid and let the contents simmer for 30 seconds.
6. Turn off the stove and add in with the previously fried ikan bilis.
7. Mixed well and dish into serving plate.