Archives for posts with tag: stir fry

It’s my veggie day, so we’re having vegetarian noodles, Singaporean style – stir fried rice vermicelli seasoned with curry powder, vegetables, scrambled eggs and tofu. IMG_3335

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Since basketball practices are Tuesdays and Thursdays, dinners are simple. Ah Lo eats a heavy snack when he gets home and a light dinner. He doesn’t want to stuff himself before heading to practice.

For me, it’s making whatever’s quick and easy.

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A Friday ritual.

A single photo – no words – capturing a moment from the week.

A simple, special, extraordinary moment.

A moment I want to pause, savor and remember – {this moment}

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My nieces invited themselves for dinner tonight (2 out of 3 are on spring break). So I made a little bit more than usual. Everything was gone which is a good sign!IMG_2369

Doing mostly stir frying today as my oldest sister gave us some fresh vegetables – celery, cucumbers and green bell peppers. Everything so healthy here’s what I did with them:

1. stuffed bell peppers over garlic black beans (豆豉蒜蓉煎釀青椒) (first to go).

2. cucumber tomato shrimp (番茄蝦炒青瓜) and

3. celery with shredded lamb (香芹炒肥羊)

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Made my own beef chow fun (乾炒牛河) for the very first time. All 3 boys love this dish, and it’s almost always an ordered item when we eat Chinese food. The ingredients are simple: beef, wide rice noodles, bean sprouts, onions, green scallions and optional Chinese chives. Making it is also easy. The trick to a good plate of beef chow fun is of course, how to marinade the beef and stir frying the rice noodles. I’ve made it before but was not successful (the noodles tend to clump together). This is my first time making it with fresh noodles. Basically I need to constantly stir to get the noodles to separate.

Homemade beef chow fun lacks the very high heat from the wok, but the flavor is there and it’s a lots less oily! IMG_1365

Our meatless Monday meal tonight with steamed enoki mushrooms over garlic soy sauce, stir fry bak choy, stir fry Chinese yam (淮山) with wood ear and another stir fry – celery with bean curd and bamboo shoots.IMG_0779

Having Cantonese style stir fry sticky rice for dinner tonight. It’s not the healthiest meal, so I don’t make it often, plus it’s takes a lot of patience. However, it is very good, with the Chinese sausage, mushrooms, dried shrimps, scrambled eggs, and some green onions, the boys can easily chow down two big bowls. I normally “raw fry” the rice while adding water until cooked. It requires constant stir frying of the rice which makes the rice chewy. You can cheat and make the rice in rice cooker, but it doesn’t taste the same. Seriously, this is the best way and only way to have stir fry sticky rice. I don’t have any recipe for it. This meal does take some experience as it is instinct-heavy cooking. A touch more, a touch less of water can make a huge difference.  Then again, this flavorful dish is worth the effort.IMG_0345

With 4lbs of chicken wings, we didn’t need 3 dishes tonight. Don’t think about saving some for leftovers…IMG_0297Plus snow fungus soup…IMG_0304

Tonight, Mr. Piggy had to remind me (again) the boys can fix their lunches themselves. I hesitated, but bit my tongue. In the background, I heard one diced (celery) and one started stir frying the minced turkey meat. Then one got the leftover rice ready, while the other took out the condiments. 10 minutes or so, their lunches were ready. They both did a taste test and both approved. That’s all it took. Just a reminder.IMG_0300