1) Heat up sesame oil and fry the garlic & the remaining ginger over a low fire until fragrant. You can tell when it turns a light golden color.
2) Add in the marinated minced meat. When meat is nearly cooked, add the beaten eggs slowly and stir-fry till cooked.
3) Add the bowl of rice and a little salt to the ginger and egg. Stir-fry over high heat till fragrant. Just before serving, add a little more soy sauce in and stir till all ingredients are well combined.
4) This Chinese Fried Rice with Egg and Ginger is best served immediately.
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(Almost similar to the linked recipe except that I substituted the wine with DOM.)
- 1 slice cod fish
- 30g old ginger diced
- 1/2 tbsp chinese wolfberries or goji berries
Seasoning:
- 1 tbsp soy sauce
- 3 tbsp DOM
- 1 tbsp sesame oil
Method:
1) Wash and dry the cod fish, at the same time, juliennes ginger.
2) Marinate the fish with seasoning, put into a steaming plate, sprinkle ginger and Chinese wolfberries on top, steam for 10 minutes under high heat, and the dish is ready to be served.
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Stir-Fried Kai Lan
(Serves 2-3)
This is something I came up with on my own..
This is something I came up with on my own..
2 full stalks of leafy kai lan remove stalk
200g of lean pork (yor bak) sliced - they cost about $25/kg @ the market..
2-3 cloves of garlic diced
60g old ginger diced
1 cup water
soy sauce
2-3 tbsp sesame oil
*Add 30g of old ginger to the minced meat and rub it into the meat. Marinate with some soy sauce after.
Method:
1) Boil kai lan in water til cooked. Drain water leave the kai lan to cool.
2) Heat up sesame oil and fry the garlic & the remaining ginger over a low fire until fragrant. You can tell when it turns a light golden color.
3) Add in the marinated meat. Cook til almost done.
4) Add 1 cup of water, 1-2 tbsp soy sauce, then add the kai lan and mix.
5) Cover the pan for 3 minutes.
Check that meat is tender and then it is ready to be served.
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