Tuesday, August 27, 2013

Stir-fried Bean Sprouts-Quick Chinese Cooking

FAQ: After using bean sprouts for stir-fried noodles, what am I going to do with the left over?
Answer: Turn it into healthy vegetarian dish with less than 5 minutes preparation and cooking time.

Stir-Fried Bean Sprouts

1 tablespoon vegetable oil
1 clove garlic, finely chopped
½ half long red chili, thinly sliced (optional)
1 spring onion, cut into 5 cm (2 inch) length (optional)
150 g bean sprouts, washed and drained
1/8 teaspoon salt or to taste
½ tablespoon soy sauce

Heat oil in a fry-pan until hot and add garlic and stir fry until lightly brown. Pour chili, spring onion, bean sprouts, salt and soy sauce into the fry-pan and stir fry for about 20 seconds (with this amount of bean sprouts or if you like it a bit wilt, you can cook longer but not more than 30 seconds). Serve immediately.

Tip: This dish needs to cook in the high heat quickly. Serve hot immediately for the crunchiness of the bean sprouts. 

Monday, August 19, 2013

Wednesday, August 14, 2013

Father's Day Gift Voucher- Asian Cooking Class, Melbourne

Thinking about giving a wonderful gift voucher for Father's Day? Take advantage of this special gift voucher* offer ($10 off of the original price) for Father's Day Gift Voucher. Use voucher code: Father 2013

Condition* - this offer is not conjunction with other offers. Offer end 2 September 2013.

Tuesday, August 6, 2013

Asian Cooking Class

Stir-fried chicken mince with eggplant

This is just a perfect dish for lunch or dinner with steamed rice.

 450g (1lb) eggplant
200g (7oz) chicken mince
2 tablespoons vegetable oil
2 cloves garlic, finely chopped

1 teaspoon cornstarch, dissolved with left over water from the fry-pan or wok (or 1/4 cup of water if you don’t have left over water)

Soy Mixture:

1½ tablespoons oyster sauce
1½ tablespoons light soy sauce
1 teaspoon dark soy sauce (optional)
salt to taste (optional)

Garnish: diagonally-sliced spring onion

Marinate the chicken mince with soy mixture and set aside.

Cook the eggplant soft, follow our method posted a week ago, keep the water from the fry-pan or wok. Cut the eggplant into bite-size pieces.

Heat the oil in a clean fry-pan and stir-fry garlic until lightly brown, add the chicken mince and stir-fry for about 2 minutes. Add the eggplant and stir fry for another 2 minutes. Add dissolved cornstarch, mix well and cook for about one minute. Serve it hot and garnish it with spring onion.

Note: Standard spoon measurement is level

1 tablespoon = 15 ml

1 teaspoon = 5 ml