Stir-fried French Bean With Japanese Taufu And Mushroom Stem

Ingredients:
1 japanese taufu (cut into pieces)
8 french bean (cut into slices)
carrot (sliced thinly)
red chilli (sliced thinly)
3 cloves garlic (chopped)
5 dried chinese mushroom stem (soaked and chopped)
3 tbsp water

Seasoning:
1 tbsp light soya sauce
dash of salt

Methods:
1. Fried japanese taufu until golden brown and then set aside.
2. Saute garlic and mushroom stem until aromatic.
3. Stir in red chilli and carrot.
4. Add in french bean and make a few stirs.
5. Toss in fried japanese taufu.
6. Season with light soya sauce and salt. Stir gently as not to break the taufu.
7. Put in water and cook until the water almost evaporated.

Deep Fried Fish

Ingredients:
12 fish
cornflour
oil for deep frying
salt
white pepper

Methods:
1. Sprinkle and rub some salt and white pepper onto the cleaned fish and marinate for 10 minutes.
2. Coat the marinated fish with cornflour.
3. Deep fry the marinated fish until golden brown.
4. Serve the fried fish with sliced red chilli padi and light soya sauce.

Stir-fried Sichuan Vegetable With Mushroom, Carrot and Black Fungus

Ingredients:
4 cloves garlic (chopped)
1 sichuan preserved vegetable (soaked in water for 1 hour to reduce saltiness, shredded thinly)
1/2 carrot (shredded thinly)
4 dried chinese mushroom (soaked in water, sliced thinly)
4 dried black fungus (soaked in water, sliced thinly)
4-5 tbsp water

Seasoning:
1 tbsp light soya sauce

Methods:
1. Saute chopped garlic until fragrant.
2. Add in mushroom. Continue stirring until aromatic.
3. Add in sichuan vegetable, carrot and black fungus. Stir fry until well-mixed.
4. Drizzle with light soya sauce.
5. Pour in water and continue stirring until most of the water has evaporated.
6. Serve with either rice or porridge.

Stir-fried Beancurd With Prawns and Olive Vegetable

Ingredients:
prawns (deveined and cut into half)
2 bean curd (cut into cubes)
1 1/2 tbsp olive vegetable
4 clove garlic (chopped)
50ml water

Seasoning:
1 tbsp light soya sauce
dash of white pepper

Garnishing:
spring onion

Methods:
1. Fry the bean curd cubes until golden brown. Set aside.
2. Saute chopped garlic until aromatic.
3. Add in prawns. Continue stirring until prawns are nearly cooked.
4. Add in fried bean curd and olive vegetable.
5. Season with light soya sauce and white pepper.
6. Pour in water and let it simmer for 1 minutes.
7. Toss in chopped spring onion and make a few stirs.

One Dish Rice Meal

Ingredients:
roasted pork (cut into bite-sized)
5 chinese dried mushroom (cut into cubes)
1 chinese sausage (sliced thinly)
cabbage (cut into bited-sized)
1/2 carrot (cut into cubes)
4 slices ginger (crushed)
5 cloves garlic (crushed)
4 dried chilli
rice (4 servings)
water

Seasoning:
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
dash of white pepper
dash of salt

Garnishing:
spring onion

Methods:
1. Saute ginger and garlic until fragrant.
2. Stir in dried mushroom.
3. Add in roasted pork, chinese sausage and dried chilli. Continue stirring until aromatic.
4. Add in carrot and cabbage. Mix well all ingredients.
5. Pour in 50ml water. Let it simmer for 1 minute.
6. Season with oyster sauce, light soya sauce, salt and white pepper. Then transfer the dish to a plate.
7. Use the left over gravy to stir fry the rice and then mix well with 1 tbsp dark soya sauce.
8. Pour the rice into a rice cooker, add enough water to cover rice by 1/2 inch.
9. After 10-15 minutes, the rice should look fairly dry, add in the dish on top of the rice and allow it to cook for another 10-15 minutes.
10. Sprinkle with some chopped spring onion before serving.