Stir-fried Hollow-Stemmed Vegetables with Salted and Century Eggs
Ingredients:
500g of hollow-stemmed vegetables (mater convolvulus)
20g of garlic, minced
3 salted duck eggs, diced
3 century eggs, diced
Seasonings:
1 tablespoon of cooking rice wine
1/4 teaspoon of salt
Instructions:
Heat up a wok or a frying pan and add 1 tablespoon of oil. Once heated, sauté the minced garlic until fragrant.
Add in the hollow-stemmed vegetables and stir-fry until they become soft.
Add in the cooking rice wine and salt, and stir-fry until everything is mixed well.
Finally, add in the diced salted duck eggs and century eggs, give it a quick stir, and remove it from the heat. Serve and enjoy!
Tomato and egg stir-fry
Ingredients:
6 Eggs
400g Tomatoes
40g Scallions, chopped
Seasoning:
60g Ketchup
1 tbsp Sugar
150ml Water
1 tbsp Thickener
Directions:
Heat up a pan, add a little oil and stir-fry the beaten eggs until they are about 80% cooked. Set aside.
Add a little oil to the same pan, sauté scallions, tomatoes, and ketchup.
Add sugar and water and simmer until the tomatoes are soft. Thicken with thickener.
Add the stir-fried eggs, mix gently, and serve.
Salt and Pepper King Oyster Mushroom
Ingredients:
450g King Oyster Mushroom
20g Garlic, minced
20g Scallion, chopped
10g Chili Pepper, chopped
Seasoning:
1/2 tsp Salt
1/2 tsp Ground White Pepper
Directions:
Cut the King Oyster Mushroom into small pieces.
Heat up a pan, add the mushroom and stir-fry until slightly golden. Tip: Stir-fry until slightly golden
Braised Spicy Radish with Minced Meat
Ingredients:
1200g radish, cut into chunks
400g minced meat
20g ginger, minced
20g garlic, minced
500ml water
Seasonings:
A.
100g chili bean sauce
1 tbsp soy sauce
1 tbsp cooking rice wine
1 tbsp sugar
B.
1 tsp Sichuan pepper powder
Instructions:
Heat a wok with a little oil and stir-fry the minced ginger and garlic until fragrant. Add the minced meat and stir-fry until the color turns white.
Add all the seasonings in group A and stir-fry until well combined.
Add the radish chunks and water, bring to a boil over high heat, then cover the wok and simmer over medium-low heat for 20 minutes.
Open the lid, sprinkle the Sichuan pepper powder and stir well. Serve with chopped scallions on top. (Tip: mix in the Sichuan pepper powder just before serving for better fragrance)
Three-Cup Chicken
Ingredients:
1200g chicken thighs, cut into chunks
80g ginger, sliced
60g garlic, peeled
2 chili peppers, sliced
20g basil leaves
Seasonings:
2 tbsp sesame oil
2 tbsp thick soy sauce
3 tbsp cooking rice wine
1 tbsp sugar
Instructions:
Heat a wok over low heat, add sesame oil and stir-fry the ginger until slightly curled.
Add the garlic and stir-fry until slightly golden, then add the chili peppers and chicken chunks and stir-fry until the chicken changes color.
Add the thick soy sauce, cooking rice wine, and sugar, and stir-fry until the sauce thickens.
Finally, add the basil leaves and stir-fry until wilted. Serve hot.
Stir-Fried Pork with Bamboo Shoots
Ingredients:
300g pork, sliced into thin strips
650g bamboo shoots, peeled and sliced into thin strips
30g scallions, sliced into thin strips
20g chili peppers, sliced into thin strips
20g ginger, sliced into thin strips
3 tbsp oyster sauce
2 tbsp cooking rice wine
Marinade:
2 tbsp soy sauce
1 tbsp cooking rice wine
1 tbsp tapioca starch
1 tbsp egg white
1 tbsp oil
Instructions:
Mix the marinade ingredients together (excluding the oil), and marinate the pork strips for a few minutes. Add oil to the marinated pork to prevent sticking.
Peel off the outer layer of the bamboo shoots, remove the bottom part, and cut the bamboo shoots into three large pieces. Slice each piece into thin strips.
Bring a pot of water to a boil, and cook the bamboo shoots for about 10 minutes. Drain the water and set the bamboo shoots aside.
In a wok or frying pan, heat a small amount of oil and stir-fry the pork until cooked. Add the scallions, chili peppers, and ginger, and stir-fry until fragrant.
Add the bamboo shoots and stir-fry until heated through. Add oyster sauce and cooking rice wine for seasoning. Serve hot.