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.
Labels:

Comments

  1. ElinMay 14, 2011 at 8:55 PM

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

    ReplyDelete
  2. Quay Po CooksMay 14, 2011 at 10:41 PM

    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. JeannieMay 14, 2011 at 10:48 PM

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

    ReplyDelete
  4. ReanaclaireMay 14, 2011 at 11:10 PM

    Yes, this is a balanced diet!

    ReplyDelete
  5. Angie's RecipesMay 14, 2011 at 11:17 PM

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

    ReplyDelete
  6. ann lowMay 14, 2011 at 11:52 PM

    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
  7. Smoky Wok (formerly Tastes of Home)May 15, 2011 at 12:38 PM

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

    ReplyDelete
  8. Sokehah cheahMay 16, 2011 at 12:11 AM

    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
  9. lenaMay 16, 2011 at 12:57 AM

    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

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
31 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Airfried Shrimp Paste Chicken ~ 空气炸锅 虾酱鸡

Since I have recently acquired an Air Fryer I wanted to make use of it to try various recipes.  I like to use the Air Fryer as it makes clean-up very much easier and I don't have to deal with a greasy kitchen when deep frying in a pot of oil or even panfry.  Also it's more healthy as only a little oil is used and the chicken is not submerged in oil.  The crust of the Airfried Shrimp Paste Chicken is crackly and tasty and the meat is juicy too.  I kept them in the Air Fryer for about half an hour before serving and the crust was still crispy. Airfried Shrimp Paste Chicken ~空气炸锅 虾酱鸡   Ingredients 460 gm from 2 deboned whole leg of chicken (you can use bone-in chicken too) Seasoning for chicken 3/4 Tbsp shrimp paste 1 Tbsp shaoxing wine 1/2 Tbsp sugar 1/2Tbsp sesame oil 1/4 Tbsp oyster sauce A dash of white pepper Flour mixture 1/2 cup plain flour 1/2 Tbsp cornflour (helps to make the chicken skin crispy) 1/2 tsp baking powder (helps to dry out moisture before...
Post a Comment
Read more