Stirred-fried Beansprout with Japanese Cucumber

19 July 2013

I usually will prepare 2 vege and 1 meat or 1 vege, 1 meat and 1 soup for dinner. So on the same day I did the egg rolls, I had fried beansprouts as my vege dish. Eh, don't think beansprouts cheapo dish. If you add other ingredients, it becomes a superb dish!

 

Ingredients (5 pax share):

- A packet of fresh beansprouts, about 800grams.
- 1 Japanese Cucumber (of average size), sliced.

- 1 young carrot, cut into strips.

 - 4 pieces dried beancurd (or known as "tau pok"), sliced.
- Garlic, chopped finely
- 1 tablespoon of cooking oil
- Water
- Salt to taste

How to cook:

- Heat the wok with cooking oil.

- Add in the garlic once the wok is heated.

- When garlic turns slightly brownish, add the carrots and little bit of water (2 tablespoons). Stirred fried for short while.

- Then add beansprouts, tau pok and some water (enough to cover half of the vege will do as don't intend to make this too watery). Again, stirred fried for short while to ensure that its evenly cooked.  

- Lastly, add the cucumber and stirred fried for another minute. 

- Add salt to the dish before serving.

Stirred-fried Celery with Fried Beancurd and Meat

12 April 2012
With Ester around, I am able to fulfil my mother's duty (cooking for my family) again on weekends. Nowadays, I will cook at least once on each weekend, be it noodles or rice. Cooked this vegetable dish on one of the weekends although its quite some time back =p Only has time to update it now. Its my favourite beancurd with celery and some sliced pork. A pity the pictures are not very well taken becos of the light reflection plus my girl is hungry so I gotta take the pics fast.

Ingredients (serves 5):
- a bunch of celery (use three sticks)
- 200 grams lean pork meat
- 1 piece of beancurd
- Garlic
- 1 tablespoon soya sauce
- 1 teaspoon sesame oil
- 1 tablespoon starch powder
- Salt to taste

- Pepper
- Cooking oil
- Water

(A) Seasoned Sliced Meat:

- Slice the lean meat. (You can use minced meat too, same seasoning method)

- Add soya sauce (1 teaspoon), sesame oil (1/2 teaspoon), pinch of pepper and  starch powder (1 tablespoon) to the sliced meat.

- Mix till starch powder fully absorbed by meat.

(B) Fried Beancurd:

- Heat the wok with cooking oil, amount of cooking oil enough to cover 3/4 of the beancurd.
- Add in the beancurd once the oil is heated. 
- Remove the beancurd from the wok once it turns slightly brownish. You may choose to leave the beancurd in the wok a little longer if you like it crispy.
- Set the beancurd aside. 

- Remove the oil and set aside.

How to cook:

- Clean and dry the wok after frying the Beancurd. 

- Reheat the wok with 2 tablespoons of oil, that was set aside after frying the Beancurd.

- Add diced garlic once wok is heated.

- Fry garlic till it turns slight brownish.

- Add the celery and some water (2 tablespoons) and let it simmers for 3 mins,

- Add the seasoned sliced lean meat (A) and stir fry with celery.

- Add some water and stir fry a few times.

- Lastly, add the fried beancurd (B) then cover the wok and let it simmers for 3 mins under medium low fire so that water will not dry up too fast. 

- Add salt to taste and its ready to be dished out.