Stir Fry Beansprouts With Beancurd

Ingredients:

50 cents of beansprouts (trim both ends)
1 Firm beancurd (cut into bite sizes)
2 chilli padi (deseeded and chopped)
2 stalks of spring onions (cut into 5cm length)
2 cloves garlic (minced)
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp cooking wine
1 tbsp cooking oil

Methods:

1. Heat some oil in the non stick pan. Once the oil is hot, deep fry the beancurd until golden.

2. Heat a tbsp of cooking oil in the non stick pan. Saute the chilli padi and garlic.

3. Toss the beanspouts and stir fry quickly. Add the beancurd and mix well.

4. Drizzle the soy sauce. Add the oyster sauce and cooking wine. Stir well.

5. Add the spring onions and stir. Turn the heat off.

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Long Beans With Fishcakes & Beancurd

Ingredients:

1 bundle of long beans (discard the ends and snap into 5cm length
1 Firm Beancurd (cut into bite sizes)
2 fishcakes
3 tbsp dried shrimps (washed)
2 cloves garlic (minced)
2 tbsp oyster sauce
Water
1 tbsp cooking oil
Oil for frying

Methods:

1. Heat some oil in non stick pan. Deep fry the beancurd and fishcakes until golden. Remove and set aside. Once the fiskcakes have cooled, slice them.

2. Heat a tbsp of cooking oil in the non stick pan. Saute the dried shrimps and garlic till fragrant.

3. Toss in the long beans and stir. Add water enough to cover the long beans. Cover and cook for few minutes. Cook the long beans to your preference.

4. Add the beancurd and fishcakes.

5. Add the oyster sauce and mix well. Cook for a minute and turn the heat off.

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Stir Fry Beancurd with Pork, Capsicums & Carrots

Ingredients:

1 Firm Beancurd (cut into bite sizes)
200g pork tenderloin (sliced)
1 small yellow capsicum (cut into squares)
1 small green capsicum (cut into squares)
1/2 carrot (sliced)
2 tbsp taucheo
1 tsp sugar
2 cloves garlic (minced)
1 tbsp cooking oil
Oil for frying
Water

Methods:

1. Heat some oil in a non stick pan. When the oil is hot, add the Beancurd. Fry till golden and crispy. Remove and set aside.

2. Heat 1 tbsp of oil in a non stick pan. Saute the garlic.

3. Add the pork and stir fry.

4. Add the carrots and capsicums. Stir fry for a minute.

5. Add the beancurd and mix well.

6. Add the taucheo and sugar. Stir well.

7. Add some water and cook for a minute. Turn the heat off.

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Stir Fry Assorted Mushrooms

Ingredients:

8 fresh Shiitake mushrooms (sliced)
1 packet fresh Yanagi Matsutake mushrooms (ends trimmed)
1 packet Shimeiji mushrooms (ends trimmed)
1 packet Enoki mushrooms (ends trimmed)
2 pieces ginger
3 cloves garlic (minced finely)
2 stalks spring onions (snapped into 5-6cm length)
1 tbsp cooking oil
1 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp oyster sauce
A dash of coarse black pepper

Methods:

1. Heat the oil in the cooking pan.

2. Saute the ginger and garlic. Add all the mushrooms into the pan.  Stir fry.

3. Drizzle the light soy sauce and cooking wine. Stir fry for a minute. Add the oyster sauce.

4. Continue to cook for a minute. Add the spring onions and stir well. The sauce should thicken by now. Turn the heat off.

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Old Cucumber With Dried Scallops Soup (老黄瓜干贝汤)

Ingredients:

2 small old cucumber (scrubbed and washed. Cut into big pieces and deseeded)
1 chicken breast with bones (quartered and blanched)
8 dried scallops (soaked in warm water)
12 seedless red dates
1 carrot (cut into big pieces)
3 litres water
Salt

Methods:

1. Boil the water in a big pot.

2. Once the water starts to boil rapidly,  add chicken and the rest of the ingredients into the pot.

3. Boil for 20 minutes.  Reduce the heat and leave the pot covered. Simmer for 2 hours.

4. Turn the heat high and add the salt.  Cool for another 10 minutes before turning off the fire.

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