Stir frying is a general term used to describe a Chinese cooking technique (chǎo) which involves heating a small amount of oil in a wok before adding spices then frying meat and/or vegetables while tossing the ingredients swiftly together. The term was first penned by Buwei Yang Chao in her book How to Cook and Eat Chinese and has since become a conventional description of many other Asian dishes using a similar style of cooking.
I love the tastes and spices in Chinese cooking and I particularly enjoy the light and fresh flavour of this recipe. Its good to have as a side dish but is also delicious on its own.
3 tablespoons sesame oil
1 tablespoon minced ginger
Sliced cuttlefish balls (optional)
about 1 cup chopped Chinese broccoli
about 1 cup chopped zucchini
about 1 cup chopped carrot
about 1 tsp fish sauce
about 2 teaspoon Shaoxing wine
1/2 tablespoon sugar
1 tablespoon corn starch
6 tablespoons water
- In a small bowl, combine the Shaoxing wine, sugar, water, cornstarch and fish sauce
- Heat the wok and add the oil. Add the ginger and stir fry until aromatic.
- Add the cuttlefish and swiftly stir fry until cooked. Add the remaining vegetables and stir quickly.
- Add the sauce into the wok and stir until the sauce thickens.
- Transfer the vegetables into a dish and serve immediately.
Bruschetta is an appetizer originating from 15th century Italy and is one of my favorite things to eat. Bruschetta was developed out of necessity as a way to salvage bread that was going stale. It traditionally consists of bread rubbed with garlic, then sprinkled with extra virgin olive oil, salt and pepper. A variety of toppings have developed over the centuries and this recipe incorporates one of the more popular kinds outside of Italy. I loove to eat it as a snack and one of my favorite things to do is curl up with a good book, a plate of bruschetta and a cold drink. Yum!
- Handful of fresh basil or parsely
- Extra virgin olive oil
- Several cloves of garlic
- Handful of cherry tomatoes, chopped
- 1 red onion, finely chopped
- Balsamic vinegar
- Crusty bread cut into thick slices.
- Chop the basil or parsley, onion and tomato. Finely slice the garlic
- Combine ingredients in a bowl and add approx 2 tbs balsamic vinegar and 2-3 tbs extra virgin olive oil. Set aside and allow the ingredients to marinate.
- Brush the bread with extra virgin olive oil and rub with a garlic clove.
- Sprinkle the bread slices liberally with salt and pepper.
- Lightly toast the bread in the oven.
- Add the topping onto the toasted bread and serve.