Wednesday, April 30, 2008
Stir Fried Vegetables
I have come to realize that cooking vegetables by stir frying them (chinese style) is really very easy, as easy as abc. Honestly. All you need is the vegetables and it could be any leafy greens or broccoli or cauliflower with some shredded ginger, chopped garlic, a little salt and some Shao Hsing Hua Tiao Chiew (chinese cooking wine and this item is really optional).
You just have to heat up a little oil, put it the garlic and ginger when the oil is hot. Stir it abit until they turn aromatic. Put in the vegetables and if the pan/wok is too dry, sprinkle some water with your fingers into the pan/wok. DO NOT pour in the water as this will make the dish too watery. Add in the salt for taste. Optionals will be the Shao Hsing Hua Tiao Chiew (chinese cooking wine) and the light soya sauce.
Another important thing that my mum tells me never to do when stir frying vegetables..... NEVER cover the wok/pan whilst the vegetables are simmering. This will turn them yellow and limp (lembek). Always use a little oil as this will give the vegetable a light shiny sheen. See, stir fry vegetables are as easy as ABC :)