Chinese Cabbage, Tofu and Mushrooms, Stir-fried in Soya and Garlic

Simple vegetable dish..! Must try..!

400 grams of Chinese cabbage, cut into triangle

300 grams of tofu, cut into triangle and fried slightly brown

250 grams of shitake mushrooms, sliced

1½ tablespoons of chopped garlic

2 tablespoon of light soya

1 tablespoon of mushroom soya

3 tablespoons of water or vegetable stock

Salt and pepper to taste

1 teaspoon of garlic oil

About the image above: Chinese cabbage, tofu and mushrooms

stir-fried in soya and garlic

To prepare the vegetables: Heat a wok and sauté the chopped garlic, add in the Chinese cabbage, mushrooms and then tofu. Add a bit of water or stock and add in the soya. Season the vegetables to taste with salt and pepper. Thicken the vegetables with some corn flour diluted in cold water and finish it with a dash of garlic oil. Serve the vegetables in a platter. 

Makes 2 servings.

Steamed Broccoli with Crabmeat

You cannot resist for this tasty, fresh, green broccoli florets topped with delicious crabmeat sauce..!

400 grams of broccoli florets, steamed

For the sauce

80 grams of clean crabmeat, blanched and slightly flaked

1 teaspoon of chopped garlic

1 teaspoon of chopped ginger

½ cup of chicken stock

½ tablespoon of oyster sauce

½ tablespoon of light soya

½ tablespoon of mushroom soya

1 tablespoon of Chinese wine

1 teaspoon of sesame seeds oil

1 teaspoon of garlic oil

Salt and pepper to taste

Some corn starch diluted in cold water to thicken the sauce

2 tablespoon of oil to sauté

Garnish

1 tablespoon of fried garlic

About the image above: steamed broccoli

topped with crabmeat sauce

To prepare the sauce: heat a wok and sauté the chopped garlic and ginger. Add in the crabmeat and stock. Season the sauce with soya, oyster sauce, and mushroom soya, salt and pepper.  Thicken the sauce with some corn starch diluted in cold water and finish it with some sesame oil and garlic oil.

To prepare the broccoli: after steaming, arrange the broccoli florets in a platter and pour some sauce on it. Serve the broccoli with some fried garlic on top. Makes 2 servings

Stir-fried Bhok-choy with Soya and Oyster Sauce

This incredible Asian vegetable is one of the favourite amongst Asian peoples . Simple recipe but so delicious, crunchy and fresh green, stimulate the feeling to have it..!

400 grams clean baby bhok choy, blanched

Garnish

2 tablespoons of fried chopped garlic

For the sauce

1 teaspoon of chopped garlic

1 teaspoon of chopped ginger

1 tablespoon of light soya

½ tablespoon of mushroom soya

1 tablespoon of oyster sauce

½ tablespoon of Chinese wine

1/3 cup of vegetable stock

½ teaspoon of sesame seeds oil

½ teaspoon of garlic oil

salt and pepper to taste

1 tablespoon oil to sauté

About the image above: bhok-choy with soya-oyster sauce

To prepare the sauce: heat a wok and with some oil, sauté the garlic and ginger and add in the vegetable stock. Add in the stock, light soya, mushroom soya, oyster sauce and brink to a boil. Thicken the sauce with some corn starch diluted in cold water. Season the sauce with salt and pepper and finish it with dash of sesame seeds oil and garlic oil.

To prepare the bhok choy: arrange the blanched baby bhok choy on a platter and pour some sauce on it. Garnish with fried chopped garlic.

Note: You also can stir-fry the bhok choy in a wok with the sauce. Makes 2 servings.