Skip to main content

Mixed veggie stir-fry


This is a very simple home-cooked stir-fry dish which I'm sure most of you will know how to prepare.  I fried the cauliflower and red capsicum to just three quarters cooked as I prefer them to be crunchy ..... pairs well with a bowl of hot white rice.





Ingredients
  • 100 gm prawns
  • 2 pieces fish cake, sliced
  • 1 red capsicum, cut into wedges
  • 100 gm  cauliflower, cut into florets
  • 4 pips garlic, chopped
  • 2 tsp Shaoxing wine
  • 1 tsp cornflour + 2  Tbsp water for thickening
  • Salt and some light soya sauce to taste
Seasoning for prawns
  • 1 tsp each :  salt, sugar
  • A dash of pepper
Preparation
  1. Marinate the prawns with the above seasoning.  Set aside.
  2. Pan-fry the sliced fish cake for a while till slightly brown, push aside.
  3. Add in more oil and saute the chopped garlic till fragrant.
  4. Toss in the cauliflower, stir-fry for a while followed by the capsicum.
  5. Add in the seasoned prawns, sprinkle some water if necessary.
  6. Test for taste and add in the cornflour thickening.  Turn off heat.
  7. Stir in the wine, dish out onto serving plate.
  8. Serve hot with rice.

Comments

  1. I love cauliflower and capsicum. I normally will stir fry them like you did ! Simple yet delicious !

    ReplyDelete
  2. When I make this, I like to add brocolli. Indeed a simple and tasty dish that goes very well with bowl of rice.

    ReplyDelete
  3. Delicious, typical chinese cooking...just stir fried with garlic and some oyster sauce is fine with me:)

    ReplyDelete
  4. Love quick stir-fries like this...fresh, crunchy and tasty!

    ReplyDelete
  5. Cauliflower is also my favorite and sometimes I like to pair with broccoli and prawns. Next time I will try your method..looks delicious.

    ReplyDelete
  6. Love this! A simple and quick plus delicious stir-fry :D

    ReplyDelete
  7. Elin
    Yes, simple and easy, that's what I like.

    Quay Po Cooks
    Yes, can add in other types of veggie as well.

    Jeannie
    Game for anything simple and quick!

    Angie
    Same with me!

    Anncoo
    I just make do with whatever I have in the fridge.

    Jen
    Stirfries are quick and easy but tasty!

    ReplyDelete
  8. cheah, no rice also i can finish the whole plate of this dish!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.