Tag Archives: stir fry

Easy medley

26 Jan

Chinese New Year is less than a  month away and as a result, I feel like eating everything Chinese. Made some Hokkien Char Mee (dark noodles)  a couple of days ago  and I am itching to try my hand at Wan Tan Mee, complete with vegetarian char siu! But today, I made the easiest, most versatile and  delicious vegetable dish: the Chinese stir-fry mix vegetable.

You can basically use any vegetable you desire but the commonly used vegetables are carrots, snow peas, tofu, straw or shitake mushrooms and corn. I decided to use broccoli, straw mushrooms, capsicum and bean sprouts as these were the only vegetables  I had in my fridge. I would have loved to add some tofu but honestly, I didn’t really miss it.

OK. So not only is it wonderful that you can use any vegetable you like for the dish, it’s also a cinch to prepare. All you have to do is heat up a little oil in a wok, fry some chopped garlic and sliced ginger for a minute or two and add your vegetables. (I blanched my broccoli first because I don’t like it too crunchy).  Add your seasoning — basically vegetarian oyster sauce (mushroom sauce), soy sauce, a little sugar, salt and pepper and a couple of tablespoons of water and simmer. You can add cornstarch to thicken it up but I didn’t have to as I added just 2 tbsp water. (If you add more water — i.e. to soften up vegetables like carrots and broccoli and others that take a while to cook — you may want to add some corn starch diluted in water to help thicken the mix).

This stir-fry can also be a one-dish wonder — i.e if you have no time to prepare several side dishes to go with your rice, just add some chicken or shrimp  (if you’re non veg) and more varied vegetables (like beans and bean curd sheets) and you’re all set.

Healthy and delicious. Oh, and it won’t take you more than 15 minutes to prepare. What more can you ask for?

With this ring …

31 Dec

Yam Ring

I had this craving for Yam all of a sudden and so I decided to make my all time favourite yam dish, the Yam Ring or Fatt Put (in Cantonese). There was a time wuite some time ago when I was so crazy about the Yam Ring,  I’d have it almost once a week. At the time though, I didn’t bother trying to make it myself; I just ordered it from the Chinese Vegetarian Shop in my neighbourhood: it’d usually last a couple of days.

In case you don’t know, a Yam Ring is  a deep fried ring of yam (steamed, mashed and formed into a ring first) on a bed of fried vermicelli noodles and filled with a stir-fry of vegetables with gravy.

I soon discovered (by way of clothes that don’t fit) that eating all that fried Yam probably wasn’t the best thing for my diet. Actually, Yam in itself is low in saturated fats and has a high content of, among other things, dietary fibre and pottasium. But deep frying could make even a vitamin pill unhealthy!

So though I craved the Yam Ring, I decided on baking it and not frying it. I realised of course that deep frying lent the Fatt put some of its taste; baking it may make the yam a tad dry. But  I was sure that a baked ring could with the right amount of moisture could  be as delicious.

The result? Delicious.

Of course, I’d be lying if I said the baked ring tasted the same as the fried one: kinda like how deep fried french fries taste different from baked ones. Still tasty but grease-less (that’s where the flavour lies, right?).  But, it’s also guilt-less and I’d rather enjoy my baked Yam with no guilt than run an extra hour in the gym tomorrow. Uggggh.

Anyway, after steaming the yam, mash it and add seasoning: five spice powder, salt and pepper and about 1 tbsp oil.  Refrigerate for about 30 mins at least. Shape into ring. Bake till golden-ish.

For the filling, I chopped red peppers, carrots, asparagus, mushrooms, tofu, vegetarian ham and chestnuts and added some roasted but not salted cashews, cooked in  a sauce  of vege oyster sauce and vege stock. Make sure you have enough sauce so that can soak into the base of the ring.

Lay ring on a bed of fried vermicelli, spoon filling into ring and ard if you want. I find the filling in the ring is sometimes insufficient and you can end up with more yam and not enough filling.

You won’t need another side dish with the Yam Ring as its loaded with veges already.