Bok Choy with Oyster Sauce

30.01.2013

Made in a flash

Spinach in Superior Broth

11.9.2012 

Nourishing and heartwarming

SPINACH WITH DRIED SCALLOPS AND SHRIMPS IN SUPERIOR BROTH (makes 5-6 servings)

350g - 400g spinach, washed

5-6 cloves garlic, flattened

1 tbsp white baits

1 tbsp anchovies

1 tbsp dried scallops

2 tbsp dried shrimps

½ tbsp oyster sauce

¼ tsp salt

1 tbsp wolfberries

1.25l - 1.5l water / chicken stock

1 century egg (optional), diced

3 Chinese black mushrooms (optional), soaked

2 tbsp peanut oil

Method

Rinse the spinach leaves thoroughly and peel away the fibrous strings from the stems. Then submerge them in salted water until required.

Peel the garlic and flattened them with a knife. Then soak the wolfberries in water until they are plumped. Drain and set aside. Rinse the dried scallops, dried shrimps and white baits.

To make the superior stock, heat some oil in the wok to stir-fry the garlic, dried scallops, dried shrimps, anchovies and white baits together for 2 minutes. When they turn slightly golden, add water / stock and bring it to the boil. Simmer over medium to high heat for about 15-20 minutes until flavours come together and all the dried seafood is soft.

Add oyster sauce and salt to the broth. Tip in the spinach and cook over high heat for 5-7 minutes or until tender. Be careful not to overcook them. Lastly, stir in the wolfberries and diced century egg. Simmer for an additional 1 minutes.

Serve immediately while it's still hot.

Super Flaky Spring Onion Pancakes

15.8.2012
 
Ancient secrets revealed...

SUPER FLAKY SPRING ONION PANCAKES  (makes 2 servings)

1 cup plain flour
½ cup boiling water
1 cup spring onions
2 tbsp sesame seeds, toasted
2 tbsp sesame oil
¼ cup oil for frying
salt to taste



CHILLI GARLIC VINEGAR DIPPING SAUCE

11 red chillies (fresno / serrano)
2 tsp sugar
1 tsp salt
5 cloves of garlic
2 ½ - 3 tbsp white rice vinegar
½ tbsp water (optional)