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Tag Archives: vegetables

Fried Rice with ‘Char Siu’ and Chinese Leek

After a long and busy day at work, I felt like eating something yummy and ‘homey’ :) I had some leftover rice and some ‘char siu’ (barbecued meat) in the fridge so I thought the easiest and fastest meal I could make is fried rice :) I used to always joke about how much my dad loves to cook and how he would take the trouble to cook even though he’s just alone at home. I can see the resemblance in me over these few years. haha! I got some chinese leek from the market. Of course you can use other vege like long beans or ‘bak choy’.

Ingredients

Serves 2-3

2 bowls of cooked rice
100g-150g ‘char siu’ or ‘siu yuk’ or pork (diced)
120g chinese leek (cut to about 2 inches in length)
1-2 lug of olive oil
2-3 cloves of garlic
2 eggs
1-2 teaspoon of shaoxing wine (optional)
50-100g prawns (optional)
1 tablespoon soy sauce
salt and ground pepper to taste

Method
1. Heat the wok with oil.
2. Add garlic and stir fry till fragrant.
3. Add the chinese leek and stir fry for a minute.
4. Add the ‘char siu’ and stir fry for half minute.
5. Add the rice and stir fry for half minute.
5. Create a well in the middle and crack the eggs into it. Leave it for half minute.
6. Mix well. Add the salt, pepper, soy sauce and wine. If you have prawns, add it as well.
7. Stir fry for another 1-2 minutes. Serve hot.

 
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Posted by on November 16, 2010 in Uncategorized

 

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Stir Fried Tau Miu (豆苗)

When I was in Malaysia, I only knew one kind of ‘tau miu’ – which looks like this. But when I moved to Hong Kong, I found there’s another ‘tau miu’ and it’s leafy. I tried to google to see the difference in terms of the English names. If I am not mistaken, the Msia ‘tau miu’ is called sweet pea sprout while the HK one is sweet pea shoot. I like both types but the one in HK is seasonal. I was very happy to see them in the market today.


Ingredients
300gm tau miu
2-3 cloves garlic, roughly chopped
2 tbsp olive oil
salt and sugar to taste

1. Rinse and drain the tau miu.
2. Heat the oil in a wok.
3. Saute the chopped garlic till fragrant.
4. Add the tau miu, salt and sugar. Stir fry 2-3mins.
5. If the vegetables are too dry, try adding a few drops of water while stir-frying.
6. Dish out and serve hot with rice.

 
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Posted by on November 2, 2010 in Uncategorized

 

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Stir-Fried Chinese Leek (韭菜花)

Recently, I grown to like “Gao Choi Fa” (韭菜花) also known as the Chinese leek. It tastes like spring onions but sweeter and crunchier. I bought some few days ago and thought maybe I’ll cook it for dinner so this is my own recipe.

Ingredients

1 bunch of Chinese Leek (韭菜花) – they sell in bunch at the market
1 clove of garlic, sliced
a handful of dried prawns, soaked and chopped
1/2 tsp chili paste (optional) – I put crispy shrimp chili
1/4 tsp sugar
1/2 tsp soy sauce
1 tbsp water
salt & pepper to taste
1 tbsp olive oil

Method

1. Heat oil in a frying pan/wok.
2. Add garlic and stir fry till light brown.
3. Add the dried prawns and stir fry for 1-2minutes, till fragrant.
4. Add in the chinese leek.
5. Add in the sugar, salt, pepper, soy sauce, chili and water.
6. Stir fry for 1-2minutes. Do not stir fry till it’s too soft or it will loose the crunchiness.

 
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Posted by on September 14, 2010 in Uncategorized

 

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