A quick and saucy Cantonese style stir-fry which ticks all the boxes, from The Woks of Life. Cut 450g (1 lb) of boneless chicken thighs into chunks and place them in a bowl. Add 30ml (1 fl oz) of water, 3 teaspoons of oyster sauce, 1 teaspoon of soy sauce, 1 teaspoon of vegetable oil, 1 teaspoon of…… Continue reading chicken with preserved mustard stems
Tag: stir-fry
spicy stir-fried squid + cabbage and bok choy with bean paste
Now that I’m home I’m inspired to try some Korean cooking. Ojingeo bokkeum is a perennial favorite among Koreans and can be found on most restaurant menus. Like most Korean food it is hearty and spicy. This recipe is adapted from kimchimom.com. In a large bowl mix together 1 tablespoon of minced garlic, 2 teaspoons of minced…… Continue reading spicy stir-fried squid + cabbage and bok choy with bean paste
kimchi
Kimchi is a traditional Korean side dish (banchan) made from salted and fermented vegetables.There are hundreds of varieties of kimchi but it is most commonly made with napa cabbage and Korean white radish (mu) and a variety of seasonings including Korean chilli flakes (gochugaru), garlic, ginger and often dried seafood. Traditionally kimchi was stored underground in jars but today…… Continue reading kimchi
celery and tomatoes
Celery was a vegetable I used to avoid but it’s becoming a favourite, especially with tomatoes. An Asian stir-fry of celery, asparagus, onion and tomatoes. Finely dice 2-3 cloves of garlic and a similar amount of fresh ginger. Slice a few sticks of celery into diagonal slices, trim and slice a bunch of asparagus into shorter lengths and cut…… Continue reading celery and tomatoes
pork bulgogi stir-fry
This Korean style stir-fry is spicy and sweet. The Korean ingredients are available at most Asian food stores. In a food processor combine a peeled and cored pear with 4 minced cloves of garlic, a minced knob of ginger, ¼ of a cup of Korean chilli paste, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil,…… Continue reading pork bulgogi stir-fry
barramundi stir-fry
The name ‘Barramundi’ is borrowed from an Australian Aboriginal language and means ‘large-scaled river fish’. It has a sweet, mild taste and delicate texture which marries well with the sweet creamy flavours of Thai green curry. Cut carrots and green beans into similar sizes. Drain a small tin of sliced bamboo shoots. Place all the vegetables in…… Continue reading barramundi stir-fry
asian style vegetable omelette
Although inspired by Vietnamese pancakes, this omelette is Japanese in style and the filling is more Thai. For each person allow one egg and ½ a teaspoon of cornflour (cornstarch). In a cup, mix the cornflour to a paste with cold water. In a bowl beat the eggs well and add the cornflour paste with some extra water.…… Continue reading asian style vegetable omelette
green beans
Here are two ways to prepare green beans. This is a simple Spanish-style salad. First steam the beans for 6 minutes and then drain and rinse them briefly in cold water to stop them cooking any further. For the dressing combine 4 tablespoons of good olive oil, 2 tablespoons of red wine vinegar, 2 tablespoons…… Continue reading green beans
ginger chicken + vegetable stir-fry
Serve these two simple stir-fries with rice for a quick and delicious meal. This stir-fry was taught to me by a good friend and has only 4 ingredients: fresh ginger, sesame oil, chicken and oyster sauce. Cook shredded ginger briefly in a hot dry wok until fragrant. Next the sesame oil and then the diced chicken. When the chicken is…… Continue reading ginger chicken + vegetable stir-fry
steamed fish + vegetable stir-fry
Fish steamed in this way retains all it’s flavour and moisture. Place the fish in a shallow dish and sprinkle with a little fish sauce. Top with sliced spring onion tops, coriander, fresh chilli and kaffir lime leaf. Place the dish over boiling water and cover, steaming for approximately 10 minutes until the fish is…… Continue reading steamed fish + vegetable stir-fry
michelle picker cooks 