Stir Fried Mixed Vegetables : Chinese Recipe

Asian Recipes

This stir fried mixed vegetables recipe is a delicious and healthy stir-fry. You can use any vegetables you prefer you can substitute the mushrooms with any other type of mushrooms.

Ingredients:

25 sugar snap peas -remove tip and fiber which runs across the pod
8 baby corn -sliced
1 Carrot -sliced
6 pieces Chinese dried mushrooms -soaked till soft
3 cloves garlic -chopped
1 tablespoon cooking oil
30 ml of water or more
1 tbsp corn starch - mixed with 5 tablespoons of water

Seasoning:
1 tbsp oyster sauce
salt to taste
1/2 tsp white pepper powder


Methods:

Heat oil in wok and stir fry the garlic together with the mushrooms till garlic begins to brown.

Add baby corn and carrots and continue to stir fry for another 30 seconds while adding 1 to 2 tablespoons of water.

Add seasoning and semi-cover vegetables with warm water and close lid to allow vegetables to cook.

When gravy almost dried out, add sugar snap peas and another 3 tablespoons of water, stir well and close lid again for about 2 minutes.

Add a little bit of corn starch is gravy is too runny for your liking.

Serve hot with white rice.



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Stir Fried Celery

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This stir fried celery recipe is quick and easy to cook and delicious. Celery is highly fibrous and good for health.

Ingredients:

1 stalk celery -cut into bite size
1 medium sized carrot -sliced
10 straw mushrooms
8 pieces of medium sized prawns -deveined
4 cloves garlic -chopped
1 tsp corn starch -mix with 50 ml water
50 ml warm water
2 tablespoons cooking oil

Seasoning:
1 tbsp oyster sauce
1 tsp fish sauce
1/2 tsp white pepper powder
a pinch of salt


Methods:

Heat oil in wok and saute garlic till beginning to brown. Add prawns and stir for 15 seconds. Remove prawns and set aside.

Add celery, carrots and straw mushrooms into the wok and continue stir frying for 1 minute.

Add seasoning and water and bring to boil. Return prawns into the rest of the ingredients.

Cook for another 2 minutes and add corn starch to thicken gravy.

Serve hot with white rice.


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Sweet and Sour Prawns : Malaysian Recipe

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This is another style of cooking sweet and sour prawns without adding chili sauce which is also simple and delicious.

Ingredients:

300 gram of prawns
1 cm of ginger -sliced
1 large onion -quartered
1 stalk spring onion -cut
30 ml warm water
5 tablespoons oil

Seasoning:
3 tablespoons tomato ketchup
1 tablespoon sugar
a pinch of salt


Methods:

Heat oil in wok and fry the prawns for 30 seconds till shell completely turned to red or cooked. Dish out and set aside.

Remove oil from wok leaving approximately 2 teaspoons of oil in the wok. Saute the onions and ginger till fragrant.

Return prawns to wok, add seasoning and water. Stir well to coat the prawns. Sprinkle spring onions onto the prawns before dishing out.

Serve with steamed rice.



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Lady's Fingers with Anchovies

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Another simple dish to try out - Ladies Fingers with Anchovies.

Ingredients:

15 pieces of lady's fingers (sliced as preferred)
2 tablespoons of dried anchovies (rinsed quickly in water)
4 shallots (sliced thinly)
2 cloves garlic (chopped finely)
4 tablespoons oil
Salt and sugar to taste


Methods:

Heat up 2 tablespoons of oil in wok and fry shallots till golden brown. Remove fried shallots aside. Remove oil into a suitable container.

Wash wok and heat it up again with the other 2 tablespoons of oil. Fry anchovies till golden brown. Remove fried anchovies and set aside. Discard oil and wash wok.

Heat wok and return the 1st batch of oil used to fry the shallots into the wok. Add garlic and saute for 10 seconds.

Add ladies fingers and seasoning and stir fry till desired softness. Sprinkle some warm water to keep it moist. Add in anchovies and stir well prior to serving.

Garnish with fried shallots and serve with rice.



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Chicken with Mushrooms,Carrots and Potatoes

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This chicken with mushrooms,carrots and potatoes recipe is quite easy and simple to cook.

Ingredients:

2-3 chicken breasts - cut into desired size
1 medium sized carrot - cut
2 small sized potatoes - cut into large cubes
4 pieces dried chinese mushrooms - pre-soaked
5 cloves garlic - chopped
2 cm ginger - sliced
3 tablespoons cooking oil
1 cup warm water

Marinade:
3 teaspoons light soya sauce
a couple of dashes of white pepper powder
1 teaspoon of corn flour

Seasoning:
1 1/2 tablespoons oyster sauce
1 teaspoon dark soya sauce
Some cilantro - chopped
Salt to taste


Methods:

Marinade chicken for one hour . Meanwhile, heat oil in wok and fry potatoes till golden brown. Remove fried potatoes from oil.

With remaining oil in wok and at medium heat, saute the Chinese mushrooms for 1 minute.

Increase to high heat and add chicken,ginger and garlic and stir fry for another minute till outer layer of chicken is cooked.

Add fried potatoes and carrots and continue stir frying for another minute.

Add seasoning and water and close lid. Cook for another 3 minutes or until chicken is thoroughly cooked.

Serve with steamed rice.



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Shrimp Paste Eggplant

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Ingredients:

3 eggplant (cut into 3-4 cm long and halve it)
2 tsp chilli paste
2 tbsp soy sauce
6 tbsp cooking oil
1/2 tsp turmeric powder
Salt (adjust to taste)
Sugar (adjust to taste)

To be blended:
1 tsp dried shrimp granules
1 tbsp dried shrimp (soak in hot water for 10 minutes)
2 garlic
1 onion


Methods:

Using low flame, heat oil in a wok, then add in the blended ingredients,turmeric powder and chilli paste. Saute until fragrant.

Then add in soy sauce. Season with salt and sugar and sprinkle a bit of water.

Finally add in the egg plant and stir fry until cook in all sided.

Serve with hot rice.


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Chicken Adobo : Filipino Recipe

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Adobo is the national dish of the Philippines. This dish is sour, salty, and drenched in garlic.

Ingredients:

1 kg chicken pieces, cut into serving pieces
1/2 kilo chicken liver, cut into half
1 head of garlic, crushed
50 ml soy sauce
5 ml ground black pepper
500 ml water
250 ml vinegar
2 bay leaves
25 ml cooking oil


Methods:

Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.

Meanwhile, heat the cooking oil in a large,heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat.

 Add the chicken and chicken liver to the frypan and brown them over medium-high heat (about 5 minutes).

 Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30
minutes). Do not let it come to a boil.

Remove the bay leaves and serve over rice.



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Thai Basil Chicken : Thai Recipe

Asian Recipes

Thai Basil Chicken is one of those dishes that fits squarely in the category of delicious and easy dish.

Ingredients:

1 tbs vegetable oil
4 cloves garlic, minced
2 Thai “bird” chilies, minced with seeds
1/2 small onion, sliced
1/2 lbs ground chicken meat
1 tbs fish sauce
2 tsp brown sugar
pinch of white pepper
3 sprigs of Thai Holy Basil, stems removed


Methods:

Heat a wok or a cast iron skillet over medium high heat until very hot. Add the oil, garlic and chilies and stir fry until until the garlic is very fragrant.

Add the onions and continue stir frying until the onions have wilted. Add the ground chicken and fry until the chicken is cooked.

Season with the fish sauce, sugar and white pepper. If your pan was hot enough you should not have any liquid at the bottom of the pan, but if you do, continue cooking until the liquid is gone.

Add the basil and toss a couple of time until the leaves are wilted and bright green. Serve the basil chicken with rice.


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Shredded Beef in Oyster Sauce

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The unique way to enjoy beef  in this shredded beef in oyster sauce recipe which only needs a couple of easy-to-prep ingredients, and less cooking time.

Ingredients:

1 piece beef fillet
1 egg
5 mushrooms1 bowl cornstarch-water
some oyster saucesome soda
some soy sauce
some sugar
some salt
some coriander
some oil
some minced scallions, ginger and garlic


Methods:

Chop beef into shreds and add egg, soda, soy sauce and cornstarch-water to blend a batter. Let the batter expand for half an hour.

Put beef and mushroom shreds in a wok over a high fire. Deep-fry till cooked.

Heat oil and put in minced scallions, gingers and garlics, oyster sauce and sugar. Mix them well into a juice.

Pour beef shreds into the juice. Simmer over a low fire for five minutes. Then sprinkle minced corianders and sesame oil and serve.


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Stir Fried Bok Choy with Garlic : Chinese Recipe

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This stir fried baby bok choy with garlic recipe is so simple,healthy and delicious. Baby bok choy has a sweeter flavor than adult varieties.

Ingredients:

400 gram baby bok choy, halved lengthwise
4 large cloves garlic, minced
1 tbsp oil
2 tsp soy sauce
2 tbsp chicken stock
Salt and pepper


Methods:

Heat wok over high heat. Add oil and garlic and stir-fry until pale golden and fragrant.

Add half of bok choy and stir-fry until leaves wilt, about 2 minutes. Then add remaining bok choy and stir-fry until all leaves are bright green and limp.

Add soy sauce and chicken stock. Stir and stirring occasionally, until vegetables are crisp-tender. Season with salt and pepper if desired.

Serve with rice.


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Stir Fried Bok Choy with Mushrooms

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Bok choy and mushroom stir fry is a very healthy and delicious side dish. You can use a combination of your favorite mushrooms in this recipe.

Ingredients:

450 gm baby bok choy
50 gm shiitake mushrooms
1 tbs vegetable oil
1 garlic clove - crushed
2 tbs oyster sauce
1 tbsp soy sauce


Methods:

Place mushrooms in a small bowl and pour in 2/3 cups boiling water. Leave for 15 minutes to allow softening.

Tear bok choy into preferred size pieces with fingers and slice mushrooms.

Heat wok and add oil. Add garlic and bok choy, stir fry for 1 minute. Mix mushrooms and stir fry for another minute.

Add in oyster sauce and soy sauce, toss well and serve immediately.


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Stir Fried Sesame Beef : Chinese Recipe

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This sesame beef recipe is very simple with very little preparation time except for the marinade, and tastes delicious.

Ingredients:

200g beef tenderloin, sliced into thin pieces
1 tbsp oyster sauce
1 tsp light soy sauce
1 tbsp honey
1 tbsp cornflour
25g ginger, sliced thinly
1/2 tsp sugar
1 tsp sesame oil
2 tbsp sesame seeds, toasted
1 clove garlic, minced
2 stalks green onions, cut into 3 cms in length
salt and pepper to taste
1 tbsp oil


Methods:

Marinate beef with oyster sauce,sesame oil,honey,cornflour and soy sauce for 30 minutes. In a wok, heat oil over moderately high heat until hot and sauté garlic and ginger until aromatic.

Add marinated beef and saute over medium-high flame until beef is browned on all sides.

Stir in green onions, sesame seeds,sugar,salt and pepper to taste and heat until just heated through. Serve immediately.


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Pineapple Chicken

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This pineapple chicken is quite similar to lemon chicken. Serve it with a side of steamed white rice and some veggies. Be sure to marinate the chicken beforehand to make the chicken tastier and more tender.

Ingredients:

2 pieces of chicken breast - cut
corn flour to coat chicken
enough oil for deep frying

Marinade:
1/2 tsp salt
1 egg
2 tbsp soy sauce
1 tbsp corn flour

Sauce:
1 large can of pineapple chunks
All juice from canned pineapple
1 tsp lemon juice
2 tbsp sugar
1/2 tbsp Thai chilli sauce
1 tbsp corn flour
2 tbsp water


Methods:

Combine breast chicken with marinade in a bowl. Cover and let marinate in fridge for at least 1 hours.

Coat with corn flour to create a thick batter. Heat oil in a wok on medium high heat. Add chicken and fry until chicken is browned. Dish and drain.

Combine pineapples and pineapple juice in a saucepan. Bring to a boil. Then add sugar,lemon juice,chilli sauce and simmer for 5 minutes.

Mix corn flour and water into a paste.Then pour into sauce and stir until thick enough to coat a spoon.

Add chicken pieces and mix until thoroughly coated. Serve with steamed rice.


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Korean Bean Sprouts : Korean Recipe

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This simple yet satisfying dish is often on the Korean table as a small vegetable side dish. Excellent with steamed rice or meat dishes.

Ingredients:

1/2 lb bean sprouts
1 tsp salt
2 tbs sesame seeds - toasted
1/2 tsp fresh garlic - minced
1 tbs cayenne pepper (optional)
1/4 cup finely chopped spring onions


Methods:

Clean bean sprouts. Drop into boiling water and boil for about 3 minutes Drain well.
Bring sprouts to wok.

Stir in the salt, sesame seeds, sesame oil, garlic powder, cayenne and green onions. Simmer for 2 minute.

Serve hot or cold.


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Cucumber Salad with Peanuts

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The crisp crunch of the cucumbers, sweet and spicy sauce with the crushed peanuts make this salad taste so good. This tasty cucumber salad with peanuts makes an excellent side dish, it is so quick and easy to make.

Ingredients:

3 medium cucumbers
2 tbsp white vinegar
2 tsp white sugar
1/2 onion - sliced
3 leaves napa cabbage - shredded
1/2 cup roasted unsalted peanuts - chopped
1 tbsp chopped garlic
1/2 tsp red chilli - chopped
1 tbsp fish sauce


Methods:

Cut cucumber in half lengthways. Remove seeds with a teaspoon and slice cucumber thinly.

Combine white vinegar and sugar and stir until sugar has dissolved. Transfer the mixture to a large bowl and stir in cucumber,fish sauce,garlic and onion.

Add other ingredients and allow to marinate for about 15 minutes.

Sprinkle with peanuts before serving.


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Clams with Chilli and Basil

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Clams with chili paste and basil is one of the Thai recipes which is quick and easy to cook. This is a delicious way to serve clams, with chilli paste,soy sauce and basil.

Ingredients:

10 to 12 clams
20 fresh basil leaves
1 tbsp garlic - minced
50 ml chicken stock
1 tsp light soy sauce
1 tbsp chilli paste
20 ml vegetable oil


Methods:

In a small bowl, combine chicken stock, light soy sauce and chilli paste and set aside.

In a wok, add in oil and heat. Add in the clams and garlic. Cook, stirring till all the clams begin to open.

Add in the chicken stock mixture, stir well and cover pan. Cook over low to medium heat for 2 minutes.

Add in fresh basil leaves and stir to mix. Place entire contents of pan in a warm, deep bowl.

Serve warm with steamed rice.


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Thai Squid Salad : Thai Recipe

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Enjoy this delicious dish of springy squid salad. This Thai squid salad is fresh,hot,sour and salty. This Thai squid salad recipe is also yummy, healthy, and easy to make.

Ingredients:

4 medium squids
3 to 4 thin slices fresh ginger
3 tsp fresh lime juice
1 tbsp coarsely ground dried red chili
1 tsp fish sauce
3 to 4 thin slices red onion
leaves from 6 sprigs fresh coriander
15 medium mint leaves, cut in half


Methods:

Clean squids and cut as preferred. Then scald the squid in boiled water for just a short time. Drain well and set aside.

Cut slices of ginger into julienne pieces and set aside. Mix together the squids and lime juice in a medium bowl.

Add dried chili and fish sauce and mix. Add ginger, red onion slices, coriander leaves, and mint leaves. Mix well to thoroughly coat all the ingredients.

Serve.


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Spare Ribs in Black Bean Sauce

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These spare ribs take only a few minutes to cook, and the ingredients require little chopping. Spareribs, garlic, and fermented black beans make a great combination in this easy to make recipe.

 Ingredients:

1 kg meaty spare ribs
1 large onion - sliced
1 green capsicum - sliced
5 cloves garlic - finely chopped
2 tbsp ginger - finely chopped
2 tbsp salted black beans - chopped
1 fresh red chilli - finely chopped
1/4 cup light soy sauce
1 tbsp dark soy sauce
3 tbsp brown sugar
1 1/2 cups water
2 tbsp vegetable oil


Methods:

Cut the ribs into small pieces, place them in an ovenproof dish. Sprinkle black beans,garlic,ginger and chilli.

Add light and dark soy sauce, sugar and water. Cover dish in aluminium foil. Bake in preheated moderate oven for 1 1/2 hour.

Alternatively, place in steamer and cook over water for 1 1/2 hour. Remove and set aside.

Heat oil in wok. Stir-fry onion and capsicum till soft.

Add ribs and juices, cook for 5 minutes. Serve hot with rice.


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Stir Fried Sweet Potato Leaves With Shrimps

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Sweet potato leaves are excellent sources of Vitamin A and Vitamin C. This stir fried sweet potato leaves with shrimps is a famous Malaysian and Singaporean dish.

Ingredients:

2 lbs sweet potato leaves,wash and drained
3 tbsp shrimp paste granules
1 tsp chopped garlic
1 tbsp oil
1 tbsp sugar
1 tsp salt
1/2 cup medium size shrimp,clean and deviened
1 red chili,sliced


Methods:

Heat large skillet with oil and sautee garlic till fragrant. Add shrimp paste and chili.

Add in clean shrimp, and fry for 1-2 minutes then add in sweet potato leaves,sugar and salt.Add some water if necessary.

Toss all the ingredients at high heat well together for another 3-5 minutes or cooked. Do not over cook the vegetables.

Serve warm with rice.


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Cucumber and Carrot Acar : Malaysian Recipe

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This cucumber and carrot acar goes very well with briyani rice and can be kept in a refrigerator for about a week.

Ingredients:

1 cucumber
1 carrot
2 cloves garlic, chopped
5 small onions,cut into wedges
3 tbsp vinegar
Salt and sugar to taste
1/4 cup water
1/2 tsp tumeric powder
1 red chili
1 green chili
1 tbsp chili flakes,optional
1/2 tsp mustard seeds
3 tsp roasted sesame seeds


Methods:

Cut cucumber and carrot into thin strips, about 1-2 inches strips. Soak in salt water. Slice chilies into thin and long stripes.

Heat some oil in pan. Sautee garlic till fragrant.

Add in turmeric powder. Add in water and vinegar. Let it boil.

Add in cucumber, carrot, big onion, chili flakes,sesame seeds and mustard seed. Mix well for about 4 minutes. Season with salt and sugar.

Mix and stir and remove from heat. Serve with briyani rice.


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Spicy Anchovies With Stink Beans

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This spicy anchovies with stink beans is a very popular and delicious dish. Sataw Bean or stink bean or petai in Malay,are an acquired taste, but are popular in Laos, southern Thailand, Burma, Malaysia, Singapore, Indonesia, and northeastern India. They are best when combined with other strongly flavoured foods such as garlic, chili peppers, and dried shrimp.

Ingredients:

1 cup stink beans,peeled
1 cup dried anchovies
1 onion,sliced
Salt & sugar to taste
1/2 cup tamarind juice

Grounded ingredients:
20 dried chillies
5 shallots
2 cloves garlic
2 tsp shrimp paste granules


Methods:

Fried anchovies till crispy and golden brown. Dish up and set aside.

Then add in the grounded ingredients until fragrant and oil rises.

Put in stink beans and sliced onion and stir-fry briskly. Add in tamarind juice and seasoning. Simmer till gravy becomes thick.

Add in the fried anchovies and stir till well mixed. Dish up and serve hot with rice.


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Crispy Oyster Mushrooms

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Oyster mushroom is an organic vegetable and it is rich in protein, an excellent source of Vitamin B. This is one way to cook oyster mushroom.

Ingredients:

1 packet oyster mushroom
4 tbsp corn flour
2 tbsp flour
Salt and pepper
Some ice cube and cold water


Methods:

Wash and clean the oyster mushroom. Remove the water and set aside.

In a big bowl, mix together corn flour, flour, some salt and pepper to taste.

Add on ice cube into the mixture and slowly pour in some cold water in it. Mix till lumpy mixture is smooth.

Heat oil in pan. Dip the oyster mushroom into the batter and deep fried till golden colour and crispy.

Serve with chilli sauce or Thai sauce.


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Stir Fried Sweet Potato Leaves

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This stir fried sweet potato leaves is a Taiwanese treat and it is also made in other Asian countries. Sweet potato leaves is relatively cheap sold in Asian countries.This is another way to cook sweet potato leaves. To make this dish, garlic is first fried for fragrance then fresh green sweet potato leaves are added for a quick stir-fry.

Ingredients:

500gm sweet potato leaves, washed and cleaned
Some chopped garlic
Salt to taste
1/4 cup water


Methods:

Heat up oil in wok. Sautee garlic till fragrant.

Add in the sweet potato leaves and water. Cover the wok with a cover for about a minute.

Stir it and add salt to taste. Dish up and serve.


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Sweet and Sour Pomfret

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Pomfret is a great fish for this sweet and sour fish. This fish is highly suitable for pan-frying as the skin does not come off easily -due to its' firm flesh and relatively non-fishy flavour. This sauce is delicious with other seafood as well like squid, crabs and shrimp, just to name a few.

Ingredients:

1 black pomfret, scaled and cleaned
3-4 tomatoes, quartered
2 cups fresh pineapple cubes
3 cloves garlic, minced

For the sauce:
7 tbsp of ketchup
2 tbsp of chilli sauce
1 tbsp of white vinegar
2-3 tbsp of sugar
1 tbsp of soy sauce


Methods:

First, use a knife and slightly make a cut across the body of the fish, next lightly rub both sides with a small amount of salt, this is to minimize the sticking of the fish to the pan while pan-frying.

Pan-fry with low heat to ensure that the flesh of the fish is cooked as well. Once the fish is cooked, remove and place on a serving dish.

Prepare the sauce by mixing the ingredients above, it is important to do a taste test and you can play around with the ingredients listed above depending on your taste preferences.

Now, saute the garlic till fragrant. Add the tomatoes and pineapple cubes. Stir-fry for awhile before adding the previously prepared sauce. Bring to a boil and pour over the fish.

Serve hot with plain rice.


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