Stir Fried Crunchy Cabbage

I loved crunchy and sweet cabbage.  I finally found the way after all these years.  I saw it at the Chinese cooking show where the host said never to cut the cabbage but tear it with your fingers.  It will give you a different texture.  But I guess I always took the easier way out, that is to slice it with a knife and thinking that shredded cabbage will cook faster and soften easily.  Not sure why but my shredded cabbage never really gives me the sweetness of the cabbage and the crunch that I looked for.

But now with my new way of handling my cabbage, that is to tear it with my fingers, I found the crunch and the sweetness of the cabbage when stir-frying.  This dish is delicious, you can taste the sweetness of cabbage and the crunchiness.  If you read my recipes, you must have noticed that I have been using quite a lot of fish sauce recently.  I think I found the secret of fish sauce in stir-frying, it really give certain dishes a kick in taste.

Ingredients:

1/4 head of cabbage. washed and tear with hands

2-3 cloves of garlic, minced

1/8 cup of dried shrimps, soften

1 tsp. crushed red pepper flakes (optional)

6 extra large shrimps, shelled and cut into half

Fish sauce to taste

1/2 tsp. salt

1 tsp. chicken powder (optional)

Extra virgin olive oil/ olive oil/ any cooking oil

Method:

1.  Heat the wok.  Add oil, when hot, add dried shrimps and garlic, stir-fry for a while.  Add shrimps and stir-fry until cooked.  Move the shrimps to the side of the wok, add in the crushed red pepper flakes and cabbage.

2.  Stir-fry well.  Add salt and stir-fry for a while.  Lastly add 1 tsp. chicken powder and fish salt to taste.  Add a little water (1/8 cup if needed). Serve hot.

Spicy Chicken with Zucchini

I went to my Asian supermarket 2nd anniversary event recently and they were having food demonstration and tasting on that day.  Even the Lee Kum Kee representatives were there to do a food demonstration and sampling of their product.  They were promoting their oyster sauce, hoisin sauce and premium soy sauce and cooked a chicken dish like above and a fried rice.  Their fried rice were tasteless to me but I fell in love with their chicken dish so of course I had to ask them for the recipe.  I tried to memorize it as best as I can and I think this is the best copy I can come out with.  

I added zucchini and carrot for extra veggie intake.  You can also add onion, bell pepper, pineapple or mango if you like.  This sauce is pretty delicious, you can try it out.

Ingredients:

1 zucchini, cut into cubes

1/2 carrot, cut into cubes

1 chicken breast, thinly sliced and marinated with soy sauce, white pepper, rice wine, garlic powder and cornstarch

3 cloves of garlic, minced

2 scallions (only the white part), chopped

1 small piece of ginger, chopped

Seasoning:

2 Tbsp. oyster sauce (LKK)

2 Tbsp. hoisin sauce (LKK)

1 Tbsp. soy sauce (Kikkoman)

1 Tbsp. chili garlic sauce (Sambal Oelek)

1 tsp. sesame oil (Kadoya)

Method:

1.  In a bowl, add in oyster sauce, hoisin sauce, soy sauce and chili garlic sauce, stir well and set aside.

2.  In a heated wok, add in cooking oil.  When heated, add in garlic, scallion and ginger.  Stir-fry until fragrant.  Add in chicken, stir-fry until chicken is no longer pink.

3.  Add in zucchini and carrot, stir-fry until the veggie is soften.  Add in the prepared sauce and stir fry well.  Turn off the heat and lastly add in the sesame oil.  Stir and serve hot.

Stir Fried Pumpkin with Eggs

Never did I know that stir-frying pumpkin can be so scrumptious.  I saved some of the pumpkin fresh from a pumpkin that we carved earlier.  I had pumpkin porridge before and I really liked it as it was sweet and filling.  But I know my girls don't really fancy porridge so I thought I would try something different.

I stir fried zucchini with this recipe and we all loved it, so why not try it with pumpkin.  It was my first time cooking a stir-frying pumpkin and it was so yummy.  The fish sauce gave this dish an extra boost.  If you have extra fresh pumpkin at home, give this dish a try!  I took this picture at night, so it did not look very appetizing, but don't be fooled by it's look, this is a dish I will make again and again.

Ingredients:

1/4 of a medium Pumpkin, julienne

1/4 cup of dried shrimps, soften in warm water and drain

3 cloves of garlic, minced

2 large eggs, beaten and seasoned with soy sauce and white pepper

(A)

Fish sauce to taste

Salt (optional)

1 tsp. sugar

1 tsp. chicken stock powder

Method:

1.  In a heated wok, add in some cooking oil.  When hot, add in the beaten eggs, stir-fry until cooked.  

2.  Scoop the eggs to the side of the wok, add in garlic and dried shrimps in the remaining oil, stir-fry until garlic is slightly golden and dried shrimps are fragrant.  Add in pumpkins and mix all together and stir-fry well.

3.  Stir-fry until pumpkin is cooked and soften.  Season with (A).  Serve hot!

Stir fried Spicy Cabbage

I always stir-fry my green cabbage in a non-spicy way.  Stir-frying it in a spicy way never cross my mind until I saw the Chinese cooking show where the chef cooked it with some dried chili.  It gave me the idea of trying something new.  This is a new dish for me and we liked it!  I will certainly make this version more from now on.

I realized that the green cabbage sold in the Asian market is easier to stir-fry than the green cabbage I bought at the American supermarket.  The one at the American supermarket is tougher and harder even after the longer time I spent stir-frying it.  Definitely prefer the texture of the green cabbage I bought at the Asian market, not to say cheaper too.

Ingredients:

1/4 of one green cabbage, sliced

A little diced carrot for color (optional)

2 cloves of garlic, minced

2 Tbsp. of black bean in chili oil

Salt and sugar to taste

Method:

1.  Heat up your wok.  When heated, add in a little cooking oil.  When hot, add in minced garlic and black bean in chili oil and stir-fry until fragrant.  

2.  Add in cabbage and stir-fry until soft.  Add in diced carrot (if used).  Stir-fry well and season to taste with a little salt and sugar.  Serve hot!

Spicy Green Beans with Shrimps

I like this dish and made it quite often.  I don't know if the green bean is in season but the farmer market here has been selling it for 99 cent/ pound.  If I would make this for my family, I would omit the extra chili and since I was making this for adults, I added my chili paste in oil to give it an extra kick.  I only added one teaspoon because I was afraid that it might be too spicy as this new batch of my chili paste in oil was kinda spicy.  I certainly wouldn't want to make it inedible for most because of the heat.

I have a similar recipe here.  Except for this I added some chili paste in oil to make it spicier.  Check it out, super easy to make for the overseas Malaysian who misses this dish.  You can substitute the green bean with asparagus, long bean, okra and eggplant.

 

Pork with Marinated Bok Choy

I was given some marinated bok choy from our friend who owns a Chinese restaurant.  This marinated bok choy was prepared by the head chef in his restaurant.  I saw this dish prepared by the head chef and it looked really appetizing and I was trying to replicate it.  Typing this post now I just realized I forgot to add red pepper flakes and I shouldn't add water (as the bok choy will release water when cooking).  The head chef version was dry and his pork was sliced really thin and small.  Not sure what was his seasonings though, probably just salt and MSG?

Anyway, this is my version without the MSG.

This was the marinated bok choy that I received.  I used this to cook porridge and it was really good. What do you call this?

Ingredients:

1 boneless pork chop, thinly sliced and marinated with some Chinese wine, salt, white pepper, sugar and cornstarch.

2 big bunches of marinated bok choy, rinsed and cut into small pieces.

2 cm piece of ginger, thinly sliced

4 cloves of garlic, thinly sliced

Sprinkle of red pepper flakes (I added it here)

Salt to taste

Sugar to taste

Dark soy sauce, a touch

Method:

1.  Heat up the wok, when heated, add in some oil.  Add in ginger, stir-fry until fragrant, add in garlic and red pepper flakes, fry until garlic is slightly golden, add in pork and stir-fry until no longer pink.

2.  Add in marinated bok choy and stir-fry well.  Add seasonings to taste.  Serve hot!

Merdeka Open House 2010: Tamarind Stew Pork with Daikon/ Chinese Radish

I have been participating in Merdeka Open House hosted by Babe in the City since the very beginning, so of course I cannot left this year out.  This year theme for Merdeka Open House 2010 is Food From Our Hearts.  A local dish that I love and is lovingly prepared by my loved ones and tell a story about it.  My mom is the cook in the family so of course I had to pick my mom's dish.  The most memorable dishes that I missed from my mom are Acar Hu (Pickle Fish) and this Tamarind Stew with daikon.  I really like her Acar Hu but I never made it before because of the limited fish choices over here.  This Tamarind Stew can be made with chicken which I did a while ago over here or pork which I did for this year open house.

I really have no idea where she learned this dish from or it is a pass it down recipe.  The taste just stick to me because I like the spiciness from the dried chili, the sourness from the tamarind juice, the sweetness from the brown sugar, the softness of the daikon, and the tenderness of the pork, it just blend so well together.  When I came over to the U.S. this was one of the dishes I missed so much that I had to call and ask my mom for her recipe so that I could enjoy this dish here.  I hardly cook this dish though because my hubby and daughters do not like Chinese radish or daikon at all, thus every time I cooked this, I was the only one who ate the daikon.  Well, actually more for me because I do enjoy the daikon very much.

When I was stewing this dish for this post, my husband came home from work and said something smell like shit in the house.  I had no idea why this dish smelled like shit to him because it smelled fragrant to me.  He had the hesitated look on his face.  But guess what, he ended out enjoying this dish, even came back for second and third.  See, never judge a dish when you haven't tasted it!

There is still time to participate in this event if you or your spouse is a Malaysian, just go to visit Babe KL's blog for more details.

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Ingredients:

Some skinless and boneless pork, cut into chunk pieces

1 small daikon/ Chinese white radish, cut like below picture

8 dried red chili peppers, reconstituted in warm water, drained

15 pieces of dried tofu knots, soften in room-temp. water, drained (optional)

4 cloves of garlic, keep whole

2 cm of ginger, smashed

Sauces:

1 cup of tamarind juice

Dark soy sauce to taste (for color)

Soy Sauce to taste

Brown sugar, about 2-3 Tbsp.

1 tsp. salt

This should be how to you cut the daikon.  I don't know how to explain it in words so showing a picture here.

Method:

1.  In a stock pot, heat up with some oil.  Add in ginger and garlic, fry until slightly golden and fragrant.  Add in pork and dried chili and fry to brown the pork on the outside. 

2.  Add in tamarind juice and water to cover the pork.  Mix well and add in the rest of the sauces ingredients.  Add daikon, mix well.  Lastly add in tofu knots, mix well.  

3.  Turn the heat to low and let it simmer covered for 3 hours or until the pork is tender.  Add water along the way if needed.

Simple "Chai Hsin" / Chinese Green (菜心)

This veggie dish is so simple that I feel embarrass in sharing it.  Truly, so simple that anyone can make it.  Not only it is simple, but it is delicious as well.  Slight crunch from the green and the oyster sauce give it a full flavor.  You can buy this Chinese veggie at the Asian supermarket.

Mostly, I would do a stir-fry on this green with some garlic, carrot and flavor with oyster sauce.  I guess after a while, I wanted a change or try cooking it in a different way.  I used this method in cooking my iceberg lettuce which I learned from my hubby long ago.  Always received rave reviews from others who have tasted it.  I am sure this method is good for other green vegetable as well.

A perfect side dish sending to Side Dish Showdown July at Cinnamon Spice and Everything Nice. 

Ingredients:

A bunch of Chinese Green- Chai Hsin   (菜心), plucked and cleaned

Oyster sauce to taste

3-4 gloves of garlic, minced

4 Tbsp. of canola oil

Method:

1.  Bring a pot of water to a boil.  Add a little salt.  When boiling, quickly blanch the veggie and drain it and put on a plate.  Finish the rest of the veggie.

2.  Arrange the blanched veggie on a plate, pour some oyster sauce on top.  Not too much or else it will be too salty.  Just enough to coat the veggie.

3.  Heat a small saucepan or wok with canola oil.  When heated , add in the minced garlic, stir-fry until garlic turned light golden brown (be careful not to burn the garlic), take it off the stove and quickly pour the garlic and garlic oil on top of the oyster sauce on the veggie.

4.  Stir to mix well before eating.

Stir Fried Pork with Long Beans

This dish was created with something I had in a restaurant here.  They stir-fried it with a kind of Chinese preserved vegetable (usually come in small packet selling for few cents each and slightly spicy, gosh what does it called!).  Anyway, I omitted here because I hardly buy Chinese preserved vegetable.   I read that it is best to eat less of the preserved food, more so if it is from China.  I even stay away from the salted fish and used only dried anchovies as substitute.  The motto for me is "If I don't buy, then I don't have to cook with it, thus we don't have to eat it", with this motto, we certainly eat less of the preserved and salted food.  It is hard to resist from not buying all the times, so once in a blue moon, I gave in.  Do you all stay away from certain unhealthy food? 

Ingredients:

A bunch of long beans, washed and cut into 2 inches

2 pork chops, thinly sliced and marinated with Chinese wine, soy sauce, white pepper and cornstarch

Chinese preserved vegetable (optional)

3 cloves of garlic, minced

LKK Oyster sauce to taste

Method:

1.  Heat up a wok, when heated, add in garlic and preserved vegetable (if used) and fry until fragrant.  Add in marinated pork slices and stir-fry until pork is cooked.

2.  Add in long beans and stir-fry well.  Season to taste with oyster sauce, add a little water if needed.  Stir-fry until long bean is cooked.  Serve hot.

Spicy Long Beans with Minced Chicken

This is one easy and delicious Malaysian dish we often have at home.  At home, we normally cook it with home made sambal belacan and pounded dried shrimps.  Living in the U.S., I managed to find a cut short for this dish many years ago.  I combined the shrimp paste in soy oil (Thai product) and fish sauce (to substitute belacan) to recreate this dish.  Now making this dish is so convenient, just open a bottle!

I finally saw some fresh looking long beans at my Asian store here, so I grabbed a big bunch as I haven't cooked with it for a long time.  Evy loved this long beans too.  If you don't have children at home, feel free to add bird eye chili or chili paste/sambal to make it spicier.  You can use ground pork/beef if that's what you have a home.

Ingredients:

A bunch of long beans, washed and cut into 2 inches length

1/2 chicken breast, cut into small pieces and then minced

1/4 cup of chopped onion

2 cloves of garlic, minced

2 heap Tbsp. of shrimp paste in oil

Fish sauce to taste

1/2 tsp. sugar

Method:

1.  Heat up a wok, when heated, add in some cooking oil.  When hot, add in chopped onion and garlic, stir-fry until fragrant.  Add in minced chicken meat and stir-fry until no longer pink.

2.  Add in long beans and stir-fry well.  Stir-fry until long beans are cooked.  Add in shrimp paste and mix well.  Season to taste with fish sauce and a little sugar.  Serve hot!

Note:  You don't have to add water for this dish, but make sure you have enough oil to cook the chicken and long beans.

Stir Fried Chicken with Broccoli Stems

You can separate the broccoli from the broccoli steams and make different dishes out of it.  I used the broccoli for my microwave broccoli with butter and thyme and the stems I used in chicken stir-fry.  Nothing is wasted right, I even saved the green leaves on the stem to stir-fry.  I julienne it and if you are not an expert in taste, you might not even know what you are eating, unless the leaf gives you the hint.

I couldn't remember how I cooked this dish already, it had been left in the draft for too long and I couldn't refresh.  Looking at the picture, I don't think it is just oyster sauce, I seriously couldn't recall.  I know I lost a few good ones because of that.  Even I have to refer back to my old recipes to cook a certain dish again.  It was just too many over the years and I realized some of my old favorites I hardly cook it again.  Do you have the same problem?

Stir Fried Bean Sprouts with Chives

This is my other way of cooking chives.  Stir-fried it with bean sprouts and dried anchovies (as I don't buy salted fish).  Instead of scallion, I substituted it with chives.  I guess most of the dishes that uses scallion before can be substituted with chives.  In this case, I used more chives than scallion called for in this dish.

So, when you buy a bunch of chives from the supermarket, you can split in into 2-3 dishes along the week.  One is this, the other is the fried chives eggs, and the leftover you can fried noodle or fried rice with it.  Just substitute it in a dish that you would normally uses scallion.  We should eat for our health most of the times and occasionally indulge in something that we know is not so good.

Ingredients:

A bowl of washed bean sprouts

A few bunches of chives, washed and cut into 1.5 inch

1/2 carrot, julienne

1/4 cup of dried anchovies, rinsed in water and drained

2 cloves of garlic, minced

Few slices of ginger

Salt to taste

1 tsp. chicken stock granules

Method:

1.  Heat up a wok, when heated, add in cooking oil.  Add in dried anchovies, ginger and garlic, fry until fragrant and slightly golden.

2.  Add in carrot, fry until soften, add in bean sprouts and chives, stir-fry quickly to mix.  Add in seasonings, stir-fry well and dish out to serve.

Easy Microwaved Broccoli with Butter Thyme

I liked the mixed vegetable side dish that was offered at Texas Roadhouse.  It was really simple and crunchy.  So, I tried to create it at home using the microwave.  You can steam yours if you like but for me microwave is easier in this easy dish.  You can omit the salt if you use salted butter and also you can replace the butter with extra virgin olive oil.  When you use olive oil, just make sure you stir and mix the broccoli well with your hands before you put it in the microwave.

This is one easy side dish to serve with your American dinner.  I served with my Chinese dinner with no problem too.  One healthy meal can be grilled chicken with this broccoli, baked sweet potato wedges and a piece of toasted whole wheat bread.

Ingredients:

Broccoli crowns, washed and cut, about 3-4 cups

2 Tbsp. unsalted butter, cut into thin slices (you can add more if you like)

Sprinkle of sea salt/ kosher salt

Touch of black pepper

Dashes of dried thyme
Dashes of garlic powder

Methods:

1.  In a microwave safe plate or dinner plate, place the broccoli on top.  Add slices of butter all over it.  Sprinkle with some salt to taste, touch of black pepper and some dried thyme and garlic powder.

2.  Microwave for 4-5 minutes or according to microwave direction or until the butter is melted and the broccoli is soften but still crunchy.

3.  When you take out of the microwave, give it a quick stir to mix well with the butter sauce.  Season to taste with salt if needed.

Note:  If you use salted butter,  you can probably omit the salt or cut down on the salt.

Stir Fried Broccoli with Straw Mushrooms

Broccoli is good for us.  If I cannot get to shop in my Asian store for my Chinese greens, I would buy broccoli.  Broccoli and cauliflower are more expensive in Malaysia and it was normally served on special occasions and during Chinese New Year.  My mom loved to mix broccoli and cauliflower together for the veggie dish she served on CNY.  Whereas, over here broccoli is pretty reasonable and we have it all seasons.

Sharing with you a dish that anyone can cook at home.  I think some of you have been cooking this at home too since it is a common home cook dish.

 

Ingredients:

Broccoli, about 1 bowl, cook in microwave for 2 minutes and set aside.

1 carrot, cut

Straw mushrooms, drained and rinsed (1 canned, get it at any Asian store)

2-3 cloves of garlic, chopped

Lee Kum Kee oyster sauce

Method:

1.  Heat up a wok with some canola oil.  When heated, add in garlic, stir-fry until fragrant and slightly golden.  Add in broccoli and carrots, fry well.

2.  Add in straw mushrooms and mixed well.  Add in oyster sauce and a little water.  Stir-fry well and dish out to serve.

Spicy Eggplant Top with White Chicken Bits (炒辣茄子鸡)

I had a spicy eggplant version with ground pork and this is my another version with chicken bits.  This is of course healthier than ground pork as ground pork that we get in the store usually have lots of fat in it, unless you make your own ground pork with lean pork.  Since I always have skinless and boneless chicken breasts at home, why not I just cut it into tiny bits (instead of ground chicken) like a 鸡球 to substitute the ground pork.  I also used a different sauce for this, this is the sauce I used to stir-fry my kangkong belacan or any spicy Malaysian style vegetable.  My short-cut sauce that I can easily buy it in any Asian store here.

Ingredients:

1 Japanese eggplant, cut

1/4 cup of dried shrimps, soften

Half boneless and skinless chicken breast, flatten and cut into tiny pieces/diced

2 cloves of garlic, minced

Shrimp paste in oil (from Thailand), about 2-3 tsp.

Chili paste (sambal oelek), 1 tsp. (more if you like it HOT)

Fish sauce, 1 tsp.

Sugar, 1 tsp.

Method:

1.  Mix the cut eggplant with a little salt and olive oil.  Bake in preheated 400'F oven for 10 minutes on lined aluminum foil.   Set aside.

2.  Heat up your wok with some canola oil.  When heated, add in garlic and dried shrimps, fry until fragrant without burning the garlic, add in tiny chicken bits, stir-fry until chicken is cooked.

3.  Add in eggplant, shrimps paste in oil, and fry until fragrant.  Add in chili paste, fish sauce and sugar.  Stir well and dish out to serve.

Jicama Beancurd Rolls

 

This is my jicama beancurd rolls.  I made some of these to bring to my friend's party and save two for ourselves.  The filling is my mung kuan char or stir-fried jicama.  This mung kuan char consisted of jicama, carrot, woodear, garlic and dried shrimps, season with salt, sugar and chicken granules, very simple.  Then, I wrapped it with the beancurd sheet.  I made a mistake as I dipped the beancurd sheet in water, you are only supposed to soften it with wet fingers.  So, the end result was not as crispy.  Also funny looking skin texture.

It changed the beancurd skin texture and when deep-fried, it was not as crispy.

One of the roll burst opened when frying.  So lesson learned, never to immerse your beancurd sheet in water to soften before rolling, just wet it with your fingers.  I knew that but still decided to try it out because my beancurd sheet won't seal with cornstarch mixture.  Alas!  now really learned my lesson.  I made lots of mistakes in the kitchen too, I made mistake and learned from it, only then I can improve myself.  :-)

Chinese Style Green Beans & Happy New Year!

This green bean dish can be easily spotted at the Chinese buffet table. In fact, that was how I discovered this cooking method. Below is how I imagine this dish is prepared and I made it for our Thanksgiving dinner. It was very closed to the original except I needed more sauce.

Ingredients:

Green Beans
3-4 cloves of garlic, thinly sliced
Salt to taste
1 tsp. chicken stock granules
Cornstarch water

Method:

1. In a pot of boiling water, add a pinch of salt and a little oil. Blanch the green beans for a little while. Dish out and place in cold water.

2. In a wok, add in a little oil. Stir-fry the garlic until fragrant and golden brown. Add in some water. Season with chicken stock granules and salt. Thicken it with cornstarch water and add in the cooked green beans. Stir-fry until well coated with the sauce, dish out and serve.


TO ALL READERS, HAVE A GREAT AND HAPPY NEW YEAR 2010, MAY YOUR WISHES COME TRUE FOR YOU!!

Stir Fried Cabbage With Tofu

Another simple and healthy home cook dish from me. I would buy cabbage if I did not go to the Asian supermarket to get my vegetable for the week as cabbage has a long fridge life. With cabbage on hand, just add some colors and some tofu and oyster sauce, a delicious and healthy meal awaits you. You can't go wrong with oyster sauce, so stock up on Lee Kum Kee's oyster sauce for easy Chinese stir-fry. I don't like other brands so I always stick to my trusted LKK brand for my oyster sauce. Look for it when you shop at your local Asian supermarket next time.



Ingredients:

Regular tofu, cut
Cabbage, cut
Carrot, cut
Green bell pepper, cut
Garlic, chopped
Oyster sauce to taste

Method:

1. In a heated wok, add in some cooking oil. When hot, add in garlic, fry until fragrant but not burn. Add in cabbage, carrot and bell pepper. Stir-fry well.

2. Add in oyster sauce and a little water. Mix well. Add in tofu and fry to mix well. Serve hot!

Kailan with Tofu

Another easy home cook meal from me. I tried Chai Hsin with tofu before and really liked it, so decided to stir-fry it with kailan this time. It turned out very good too. I guess now I can stir-fry the tofu with various kind of different Chinese greens and can come out with a healthy and delicious dish that good eaten with rice. What best is you only need oyster sauce to season it or just salt and soy sauce would do.

Ingredients:

Chinese Kailan, washed each leaf separately and cut thinly (I only used the leaves here)
Firmed tofu, cut like above picture
1 small carrot, sliced
2-3 cloves of garlic, chopped
Oyster sauce to taste

Method:

1. In a wok, heat up with some oil. When hot, add in garlic and fry until fragrant but do not burn. Add in kailan and stir-fry well. Add in carrot and stir-fry for a minute.

2. Add in tofu, oyster sauce and a little water. Stir well to mix, be careful not to break the tofu too much. Dish out and serve hot.

Vegetable With Tofu

Goodness in one plate again, well be another delicious vegetarian dish, protein and fiber combo. For this dish, I would recommend regular or hard tofu so that it can maintain its' shape. The vegetable I used for this is Chai Hsin (Asian green) and carrot. Again, another easy stir-fry dish using only oyster sauce as seasoning. Evy loved this, not only she ate the veggie but lots of tofu.

In a hot oil, add in chopped garlic, stir-fry for a while, add in the stems (harder part) of the veggie, fry for a little while, add in the greens, fry until soften. Add in a little water and tofu. Then season with oyster sauce, quick stir and serve hot. Quick and easy and I believe anyone can cook this.