Recipes: stir fry vegetable

Serves: 2-3

Scramble the Eggs:

1. Whisk eggs in a bowl and set aside.

2. Heat a large non-stick skillet or wok on low heat. Add in a knob of butter.

3. Once the butter has almost melted, pour in the whisked egg. Scramble the eggs by allowing them to slightly set against the surface of the pan before using a spoon or spatula to gently pull the eggs from the edges of the pan back into the centre. Tilt your pan to allow the runny part of the eggs to make contact with the pan and set. Be gently to create long soft ribbons/chunks of egg. Switch off the heat before all the egg has set. (The eggs will continue to cook) Do not overcook your eggs. You want them to be soft. 

4. Carefully transfer your eggs to a plate.

Assembling the rest: 

1. Wipe your pan clean with a kitchen paper towel. Add oil and heat your pan to high.

2. Add garlic and white parts of the spring onions. Saute until fragrant.

3. Add diced tomatoes and break down in the pan to create a thick sauce.

4 Add in sugar and soy sauce.

5. Add in chunks of tomato and stir to mix.

6. Taste for seasoning.

7. Add in the rest of the spring onions and take your pan off the heat.

8. Add the scrambled eggs into your tomato mix. Roughly fold through, taking care not to break up the egg too much in the stir fry.

Enjoy! 

1. Lightly sprinkle the eggplant pieces with salt and set aside while you prepare all the other ingredients. Be careful not to over salt your eggplant

2. Add all the sauce ingredients into a medium bowl. Mix to dissolve the sugar and set aside.

3. Dry eggplant pieces with a paper towel and transfer to a dry plate. Heat oil in a wok and deep fry in batches until just cooked. Drain cooked eggplant pieces onto kitchen paper and set aside.

4. Empty wok of canola oil, leaving about 3T oil for the stir fry.

5. Heat wok on medium-high heat and add garlic and chilli. Sauté until fragrant (about 30 seconds).

6. Add in tofu chips and sauté to coat with the garlic and chilli.

7. Add sauce into the wok and stir to heat through.

8. Add okra and sauté to heat through (about 30-60 seconds).

9. Add in eggplant and basil leaves (I also add in the stems for flavour). Gently toss through to allow the sauce to coat all the vegetables.

10. Remove from heat and serve with steamed rice.


 

1. Prepare the squid: Remove the head to detach from the body, pull out the quill and remove the outer skin. Be careful not to break the ink pocket and the eyes.  Clean the squid by placing them in a medium size bowl and massaging salt on them throughly. Rinse and drain. This will get rid of any fishy smells. Cut the squid into rings.

2. Cut pineapple, tomato, brown onion, cucumber into bite-size pieces and chinese celery into 4cm long pieces. Finely chop garlic.

3. In a small pot, add some water in and bring to a boil. Add the squid and pinch of salt, cook for 2 minutes. Rinse the squid under cold water and then drain it.                  

4. In large wok over medium high heat, add oil. Once oil is hot, add garlic and fry until fragrant. Add tomato and cucumber and stir well for 1-2 minutes until they are cooked but still crunchy. Then add squid and pineapple, chinese celery and brown onion. Season with fish sauce, salt and chicken powder.

5. Tranfer to a serving plate and sprinkle the top with some pepper. Serve with rice.