Mushroom Dried Scallop XO Sauce

Ingredients:

• 60g Dried Scallops, soaked with 4 tablespoon water
• 1 1/2 tablespoon Dried Shrimp, soaked to soften and chopped
• 3 Red Chilli (replace with Dried Chilli if you want it spicy)
• 3 tablespoon Chopped Garlic
• 3 tablespoon Chopped Shallot
• 5 Dried Shiitake Mushroom, soaked to soften and chopped
• 5 Dried Shiitake Mushroom, soaked to soften and sliced
• a dash of Pepper
• Sugar or to taste (optional)
• 4 tablespoon Oil

How to do it:

1. Pour dried scallops with water into the pan after soaking it for 15 minutes.
2. Close pan and cook it in medium low heat for 4 mins or till water is almost dry.
3. Use the back of the spoon to press the dried scallops. They should be soft enough to break into pieces. If not, add a bit more water and cook longer.
4. Remove the dried scallops, tear into smaller shreds if necessary or give it a pause in the blender and set aside.
5. Heat oil in the same pan in medium low heat but not smoking.
6. Add in the garlic and shallot and saute till fragrant.
7. Add in the rest of the ingredient except shredded dried scallops.
8. Saute till fragrant by covering and shaking for 2 minutes.
9. Add a tablespoon of mushroom water.
10. Cover and continue cooking for another 2 minutes.
11. Add in shredded dried scallop.
12. Stir-fry till mixed well.
13. Cover and continue cooking for 4 minutes, shaking the pan to prevent burning. I open the pan occasionally to give it a good stir too.
14. Add pepper and sugar to taste if necessary, stir-fry to mix well.
15. Dish and store for later use.

BEEF MUSHROOM TERIYAKI STIR FRY

BEEF MUSHROOM TERIYAKI STIR FRY

1/2 c. soy sauce
1/4 c. water
2 tbsp. sugar
2 med. onions, sliced lengthwise
1 tbsp. vinegar
1 tsp. minced garlic
3/4 tsp. ground ginger
2 lb. round or flank steak, cut into thin diagonal strips
1 lb. fresh mushrooms, sliced
1/4 c. oil
2 c. finely shredded cabbage
1 can (1 lb.) bean sprouts, drained
1 can (8 oz.) water chestnuts, drained & sliced

Combine soy sauce, water, sugar, onion, vinegar, garlic and ground ginger. Add beef to marinade. Cover and refrigerate 2 hours.In large wok or 12 inch skillet, heat oil. Add mushrooms; saute 2 minutes. Add cabbage; saute 5 minutes.
Add beef and marinade; stir fry 5 minutes. Add bean sprouts and water chestnuts; stir fry 5 minutes longer. If desired serve with hot cooked rice.

Thai chicken and basil stir fry

Prep: 15 min

Cook: 5 min

Ingredients

1lb boneless skinless chicken breast

3 tbs macadamia nut oil

1/2 onion, thinly sliced

2 garlic cloves, minced

1 tbs ginger, minced

2 tbs soya sauce

2 tbs wine vinegar

1 tbs oyster sauce

1/4 tsp crushed dried chillies

1/4 cup shredded basil leaves

Directions:

1. Cut chicken to thin slices.

2. Heat 2 tbs oil in med heat.

3. Add onion, garlic, ginger and fry till onion golden brown. Set aside.

4. Combine soy sauce, vinegar, oyster sauce and chillies. Add 1 tbs oil into wok and fry chicken 3 min.

5. Add soy mixture and cook 1 min. Stir in basil leaves.

Shanghai Stir-fry Sticky Rice Cakes

Serves 4

- Roast pork (Shao Rou), sliced into thin strips

- A handful of chinese cabbage, sliced into thin strips
- Chinese black fungus, sliced into thin strips

- A stalk of spring onion, cut into strips

- 1 egg, bitten in a bowl

- Rice cakes/ovalettes

- Dark soy sauce

- Oyster sauce

- Corn starch

Directions:

1. Rinse the rice ovalettes in water to separate them. Some packages also require you to soak them, so read the directions on the back.

2. Marinate the pork in a little bit of soy sauce and corn starch.

3. Heat up your pan or wok and a bit of oil.

4. Put the pork in the pan and stir it around until mostly cooked.

5. Add the cabbage and cook until slightly wilted.

6. Add the fungus and spring onion. Cook till spring onion gives out fragance.

7. Add the rice cakes.

8. Add the soy sauce and oyster sauce to taste.

9. Stir everything until the rice cakes are soft. If it gets too dry and looks like things might burn before the rice cakes are done, add a bit of water or chicken stock.

10. Add egg and stir-fry till eggs cooked

Sirloin-Snap Pea Stir-fry

Prep Time: 10 minutes



Cook Time: 15 minutes

4 Servings

1 lb Sirloin Steak, cut into thin slices

1 lb Snap peas

3 Tbs oil

1/4 cup chopped ginger

3 garlic cloves, smashed

6 scallions, slices

1 cup canned beef broth

1/4 cup soy sauce

2 tbs corn starch

1 tbs hot sesame oil

2 packages of ramen noodles

Directions:

1. Boil 1 lb. sugar snap peas for 2 minutes. Drain, rinse with cold water and set aside.




2. Heat 1 Tbsp. vegetable oil in a skillet over medium-high heat. Add 1 lb. boneless sirloin steak, thinly sliced crosswise, and stir-fry for 2 minutes. Transfer to a plate.



3. Add 2 Tbsp. vegetable oil to skillet. Add 1/4 cup chopped ginger, 3 smashed garlic cloves and 6 sliced scallions; stir-fry for 1 minute



4. Stir 1 cup canned beef broth with 1/4 cup reduced-sodium soy sauce and 2 Tbsp. cornstarch. Add to skillet; stir-fry for 1 minute.



5. Add peas and steak; stir until hot. Stir in 1 Tbsp. hot sesame oil. Toss in 2 cooked (3 oz.) packages ramen noodles (without flavorings).

Stir-fry Tomato Minced Pork

Serves 2

300g Minced pork
(Can be substitute for pork loin meat and cut into slices or pork chops)

1 1/2 cup of tomatoes, quartered

5 cloves of garlic, chopped fine

2 tbs oil

3 tbs oyster sauce, mixed with 3/4 cup water

Directions:

1. Heat oil in fring pan at high heat for 2 min.

2. Lower heat to medium and add garlic. Fry till garlic slightly brown.

3. Add oyster sauce mixture and tomatoes. Cook till tomatoes break up and sauce turns slight orange-brown

4. Add pork and fry till meat is cooked.

Serve with white rice

Stir-fry Sliced Ginger Beef

Serves 2

300g Tenderloin Beef, cut into slices

Thumb size ginger, sliced thinly

4 tbs Oyster Sauce, mixed with 3/4 cup water and 1 tsp flour

2 tbs oil

A handful of broccolli, cut into small segments

(Broccoli can be substituted with any green veggie. e.g. kai lan, asparagus, cai xin, capsicum)

Directions:

1. Heat oil in a frying pan in high heat for 2 min.

2. Lower flame to medium high and add ginger. Fry for 3 min, or when ginger fragrant

3. Add beef and brown it slightly. When you see half of beef is still red, add veggies. Till veggie turn dark green.

4. Add oyster sauce mixture and stir-fri till beef is cooked. Be careful not to overcook beef as it will become too tough

Serve with rice