Preparation time: 20 mins
Cooking time: 20 mins
Serves: 6
Ingredients:
3 bowls cold rice
50 g soy bean chunks, soaked in hot water for 10 mins, squeeze out the water before use)
2 tbsp chopped ginger
1/2 cup frozen peas
1/4 cup oil
Cut into small cubes:
250 g cabbage
1 can button mushrooms
1 carrot
2 red chilies
Seasoning:
2 tbsp vegetarian oyster sauce
½ tsp pepper
1 tbsp sesame oil
Method:
1. Heat the oil in a wok and fry the ginger till it is fragrant.
2. Add in all the vegetables and soy bean chunks. Stir fry with seasoning until its dry.
3. Add in rice and peas, mix well.
4. Dish out, garnish with Chinese celery.
Showing posts with label Rice Recipe. Show all posts
Showing posts with label Rice Recipe. Show all posts
Saturday, October 6, 2007
Top Recipes..Rice with Chicken and Tomatoes
Ingredients:
6 oz cooked chicken
2 oz onions
4 oz tomatoes
4 cups hot cooked rice
3 tbsp oil
1 tsp shredded ginger
Seasoning:
¼ tsp salt
2 tbsp sugar
1 tsp wine
1 cup stock
¼ cup tomato ketchup
1 ½ tsp soy sauce
A pinch of pepper
Gravy mix:
1 tsp cornflour
1 tbsp water
1 tsp sesame oil
Method:
1. Shred the chicken and leave aside for later use.
2. Peel, wash and shred the onions. Wash and shred the tomatoes.
3. Place the hot rice on a hot platter.
4. Heat the wok and bring the oil to boil. Saute the ginger and onions and pour in the tomatoes with the salt and sugar to mix well, then stir in the shredded chicken. Sizzle the wine, add the stock and season to taste. Mix the cornflour and water evenly and stream into the sauce to thicken. Sprinkle the sesame oil and scoop the chicken with the sauce beside the rice to serve hot.
6 oz cooked chicken
2 oz onions
4 oz tomatoes
4 cups hot cooked rice
3 tbsp oil
1 tsp shredded ginger
Seasoning:
¼ tsp salt
2 tbsp sugar
1 tsp wine
1 cup stock
¼ cup tomato ketchup
1 ½ tsp soy sauce
A pinch of pepper
Gravy mix:
1 tsp cornflour
1 tbsp water
1 tsp sesame oil
Method:
1. Shred the chicken and leave aside for later use.
2. Peel, wash and shred the onions. Wash and shred the tomatoes.
3. Place the hot rice on a hot platter.
4. Heat the wok and bring the oil to boil. Saute the ginger and onions and pour in the tomatoes with the salt and sugar to mix well, then stir in the shredded chicken. Sizzle the wine, add the stock and season to taste. Mix the cornflour and water evenly and stream into the sauce to thicken. Sprinkle the sesame oil and scoop the chicken with the sauce beside the rice to serve hot.
Top Recipes..Pineapple Fried Rice
Ingredients:
1 pineapple (whole fresh with leaves)
2 tbsp vegetable oil
1 small onion finely chopped
2 green chiles seeded and chopped
1 cup lean pork, cut into small dice (8 ounces)
1/2 cup cooked shelled shrimp or prawns (4 ounces)
3-4 cups cooked cold rice
1/4 cup roasted cashews (2 ounces)
2 scallions chopped
2 tbsp fish sauce (from Asian Market)
1 tbsp soy sauce
10-12 mint leaves shredded - for garnish
2 red chiles, sliced into rounds - for garnish
1 green chile, sliced into rounds - for garnish
Method:
1. Cut the pineapple in half lenghways and remove the flesh from both halves by cutting round the inside the skin. Reserve the shells. You will need about 1/2 cup (4 oz) of fruit (keep the rest for dessert).
2. Heat the oil in a wok or large frying pan. Add the onion and chiles and stir-fry for about 3-5 minutes until softened. Add the pork and cook until it is browned on all sides.
1 pineapple (whole fresh with leaves)
2 tbsp vegetable oil
1 small onion finely chopped
2 green chiles seeded and chopped
1 cup lean pork, cut into small dice (8 ounces)
1/2 cup cooked shelled shrimp or prawns (4 ounces)
3-4 cups cooked cold rice
1/4 cup roasted cashews (2 ounces)
2 scallions chopped
2 tbsp fish sauce (from Asian Market)
1 tbsp soy sauce
10-12 mint leaves shredded - for garnish
2 red chiles, sliced into rounds - for garnish
1 green chile, sliced into rounds - for garnish
Method:
1. Cut the pineapple in half lenghways and remove the flesh from both halves by cutting round the inside the skin. Reserve the shells. You will need about 1/2 cup (4 oz) of fruit (keep the rest for dessert).
2. Heat the oil in a wok or large frying pan. Add the onion and chiles and stir-fry for about 3-5 minutes until softened. Add the pork and cook until it is browned on all sides.
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