Vegetables
Chinese Stir Fry: Celery Garlic Chicken in Shaoxing Wine
Celery isn’t exactly my choice vegetable because I don’t like the feeling of chewing on them as it prolongs the taste of celery in your mouth, which to me, isn’t very pleasant. The irony is, I love celery juice, the more potent the better. I’m a bit weird like that, but it really does make sense: my problem is with chewing celery, not tasting it. I’m hard to understand, most times. Go figure. Although I don’t like eating it, I really do love cooking celery in a quick stir-fry with a sprinkle of sugar. I once read somewhere that adding sugar to a celery stir-fry enhances the dish, but I don’t…
Ready in 5 minutes! Tofu Block in Mushroom and Tau Cheo Gravy
So after posting the Char Kway Teow recipe two days ago, I decided to redeem myself by putting up something meatless and healthy tonight. This dish usually involves steaming the tofu and mushroom for 5-10 minutes but because I am not going to wash my Tefal plastic 3-tiered steamer just for one tofu dish, I microwaved the tofu instead to heat it up. I know right, super lazy but very fast and still delicious! Makes 2 servings What I used: 1 block tofu (I used Fortune Silken Tofu with Omega 3) 3 dried chinese mushrooms (stems removed), soaked and sliced A handful of parsley Spring onions, sectioned 1 red chillies,…
