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Try these delicious recipes

Chef Lance Seeto
Sunday, January 28, 2018

Eggplant stir-fry

Preparation time: 5 minutes

Yields: 2 serves

Difficulty: Easy

Cooking time: 7 minutes

Ingredients:

2 tbsp vegetable oil

½ cup onions

¼ cup minced garlic

1 tbsp sliced ginger

1 cup water

2 cups sliced eggplant

1 tsp salt

1 tsp sugar

1 tbsp oyster sauce hoisin sauce

1 cup sliced Chinese cabbage

1 cup

1 cup rice (cooked)

Instructions:

1. Prepare all ingredients.

2. Heat wok.

3. Pour oil and saute onions, and ginger. Add water and cook for half a minute.

4. Add eggplants, sauté for a minute. Add water, salt, sugar and oyster or hoisin sauce and cook for another 2 minutes.

5. Add cabbage and mix evenly.

6. Finally, add corn flour mixture and mix evenly until the stir-fry thickens.

Chicken chopsuey

Preparation time: 5 minutes

Yields: 1 serves

Difficulty: Easy

Cooking time: 7 minutes

Ingredients:

300 g chicken

3 Tbsp corn starch

2 Tbsp rice wine

1 egg white

2 Tbsp vegetable oil

2 Tbsp sliced ginger

1 cup carrots and celery

¼ cupwater chestnuts

1 cup baby corn and spinach

2 cups chicken stock

1 Tbsp soy sauce

1 Tbsp oyster sauce

2 Tsp sugar

¼ cup spring onions

¼ cup watercress

¼ cup coriander leaves

Instructions:

1. Marinate chicken using corn starch, rice wine and egg white. Set aside.

2. Heat up oil in a fry pan. Fry chicken till golden brown. Avoid over cooking chicken. Set aside.

3. Heat wok. Add oil and saute ginger, carrots, celery, water chestnuts, baby corn and spinach for 2 minutes.

4. Add cooked chicken and fry for a minute.

5. Pour chicken stock and cook for another minute.

6. Add soy sauce, oyster sauce and sugar and cook for half a minute.

7. Add spring onions and watercress.

8. Serve with rice. Garnish with coriander leaves.

Stir-fry eggplant with spicy minced lamb

Preparation time: 5 minutes

Yields: 1 serves

Difficulty: Medium

Cooking time: 10 minutes

Stir-fry eggplant:

2 Tbsp vegetable oil

1 Tsp salt and pepper

1 cup chopped eggplant

Spicy minced lamb:

1 Tbsp vegetable oil

1 cup minced lamb

1 Tsp Sichuan pepper corns

½ cup onions (Julienned)

1 Tsp soy sauce

3 Tbsp minced garlic

1 Tbsp sliced ginger

1Tbsp black bean paste

1 Tbsp red chili paste

1 cup chicken stock

1 Tsp sugar

1 Tbsp oyster sauce

3 Tbsp coriander leaves

1 Tsp chili flakes

Instructions:

1. Heat a frypan and add oil. Saute eggplants with salt and pepper until golden brown. Set aside.

2. Heat a wok. Add oil and add minced lamb. Fry for 2 minutes.

3. Add Sichuan pepper corns, onions, soy sauce, minced garlic and ginger and cook for another minute.

4. Add in fermented black beans, red chili paste and cook for half a minute.

5. Add chicken stock and cook for another minute.

6. Add sugar and oyster sauce and mix evenly.

7. Serve with eggplants.

8. Garnish with coriander leaves and chili flakes.








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