Simply Vegetables

Preparation Time: 15 mins

Cooking Time: 10 mins

Servings for 2 – 3 persons

Ingredients

4 Shitake Mushrooms (sliced)

1 Carrot (sliced)

100g Peas

2 cloves of chopped garlic

1 tsp light soy sauce

A dash of pepper

1 Tbsp Oyster Sauce

1 tsp corn flour

3 tsp water

¼ cup of water

Method

1. Heat wok with 2 Tbsp oil and add carrot with garlic stir fry for about 2 mins

2. Add mushroom, peas and stir fry for about 2 mins

3. Add light soy sauce and stir fry for about 2 mins

3. Add water and oyster sauce and fry for about 3 mins

4. Mixed corn flour with water and add in vegetables, fry for another min

5. Add pepper before serving

Steam Cod/Salmon with Miso

Preparation Time: 10 mins

Cooking Time: 20 mins

Servings for 2 – 3 persons

Ingredients

300g Cod Fish/Salmon

2 Tbsp Miso Paste

2 slices Ginger

1 tsp sesame oil

A dash of pepper

A pinch of salt

1 sour plum or lime or lemon (optional)

Method

1. Marinate fish with salt, sesame oil and pepper for 5 mins

2. Lay ginger on the fish and spread miso over it

3. Squeeze sour plum over the fish or lime or lemon (optional)

3. Heat wok and steam fish for about 20 mins

Seasoned Radish with eggs

Preparation Time: 10 mins

Cooking Time: 10 mins

Servings for 2 persons

Ingredients

2 large eggs beaten

50 – 80g chopped seasoned radish (Dialect: Chai Por)

2 cloves minced garlic

1 chopped chilli

Little sugar to taste

Method

1. Mixed the minced garlic, chilli, sugar and chopped seasoned radish into eggs

2. Heat wok, add 6 Tbsp of cooking oil, scoop one ladle of egg mixture and fry for about 3 mins at medium heat

3. Best served with porridge

Stir fry chicken with bamboo shoots

Preparation Time: 20 mins

Cooking Time: 20 mins

Servings for 2 – 4 persons

Ingredients

300g Chicken Breast/Thigh cut into slices

1 tsp lemon juice

2 tsp chopped or grated ginger

1 clove of garlic crushed

1 Tbsp light soy sauce

1 Tbsp Shao Xing Chinese rice wine

1 tsp sesame oil

4 fresh Shitake mushroom sliced

1 piece of bamboo shoot (canned type)

1 Green pepper, cut into strips

Method

1. Marinate chicken with ginger, rice wine, light soy sauce, lemon juice for 15 mins

2. Heat wok and add 2 Tbsp of cooking oil, add garlic and stir fry till lightly brown

3. Add shitake mushroom and fry for about 3 mins, add green pepper and bamboo shoot (thinly sliced) and fry for about 10 mins

4. Add sesame oil and a dash of pepper before serving