Stir-fried vegetables

Vegetables are a must have dish to include in all meals of any Chinese family to ensure a balance diet. Most leafy green vegetables are cooked using the simple 'stir-fried' method which doesn't need varieties of seasonings.  It can either be stir-fried with other ingredients such as meat slices, minced, prawns, mushrooms or with another type of root vegetable such as red carrot or otherwise just stir-fried as it is with chopped garlic and chicken stock.

Here's something to share from my home kitchen......

(1)  Stir-fried Baby Pak Choy with red carrot and dried scallops

Few simple steps:

1. Wash the baby pak choy, to prepare just pluck out the outer layer of the vege and leave it whole, for the remaining inside portion cut into half.
2. Peel about 1 1/2 inch of red carrot and sliced into long strips.
3. Wash and soak 2 to 3 dried scallops until soft, drain and break into smaller pieces.
4. Slice 1 red shallot and chop 3 pip garlic.
5. To stir-fry, add 2 tbsp cooking oil in a heated wok and saute shallot and garlic till fragrant.
6. Add in scallops, give it a quick stir, then add in both the red carrot and pak choy.
7. After a few stir, sprinkle about 1 tsp of chicken stock granules, continue to fry and add about 3 tbsp of water.
8. Pak Choy have thicker and harder stems, thus additional cooking time is needed to stir-fry this vege as compared to the other types of green leafy vegetables.
9. When the vegetables are cooked, off the heat and serve hot with rice.

(2)  Stir-fried Baby Kailan

This delicious light green vege is not only a popular home-cooked dish but it's also popularly served in restaurants, not to mention, it's a well known dish served in almost all 'Fast Food Stalls.'  The first dish I stir-fried with red carrot slices, button mushrooms, chopped garlic and chicken stock granules.  For the second one, I added some slices of pork belly stir-fried with chopped garlic and chicken stock granules.  

(3)  Stir-fried Ti Wan Cai

Another easy to stir-fry green leafy vege is Ti Wan Cai which just needs quick frying with more chopped garlic and chicken stock granules.  

(4)  Stir-fried gingery Chinese Kale or locally known as big kailan

Few simple steps:

1.  Wash the kale, cut the leaves, peel the stem and cut into preferred length and put in separate colander.
2. Slice some red carrot and ginger, put aside for later use.
3. Prepare some slices of chicken or pork, marinate with some light soy sauce and just before cooking add some cornflour and mix.
4. In a heated wok, add in 1 tbsp of cooking oil and 1 tbsp of sesame oil, saute ginger slices till fragrant.
5. Add in the meat slices, give it a quick stir, then add in the stem of the kale and red carrot slices and fry for about 1 minute, then add in the leaves and mix well.
6. Drizzle 1 tbsp of light soy sauce and dash of msg, add about 3 tbsp of water and let it simmer for another minute while stirring often to let it cook evenly.
7. Drizzle 1 tbsp of Shao Hsing wine, stir to mix, off the heat and serve.