Stir-Fried Green Peppers with Chicken
Ingredients
Main: 3 green peppers, half a chicken breast,
Seasonings: 1 piece ginger, 3 tablespoons salt, 1 tablespoon sesame oil,
Instructions
1. Slice green peppers into long strips and set aside.
2. Cut chicken into chunks.
3.Slice the ginger into thin strips. If you dislike chewing on ginger, cut it into larger pieces instead.
4. Add an appropriate amount of cooking oil to the pan, then stir-fry the ginger and scallions until fragrant.
5. Add the chicken pieces and stir-fry over high heat to render the fat. Cook until the chicken is 70% done.
6. Reduce heat to medium, add the sliced green peppers, and stir-fry briefly.
7. Cover the pan and simmer for about 8 minutes. Season with salt, then remove from heat and serve.
7. Cover and simmer for about 8 minutes. Season with salt, remove from heat, and serve. Eggplant Stir-Fried with Pork Ingredients 2 eggplants Pork (sliced or minced, as desired) Half a green pepper Salt Chicken bouillon powder Instructions 1. Finely mince garlic and ginger. Wash eggplants and slice into thin strips.
2. Heat cooking oil in a wok, add minced garlic and stir-fry until fragrant.
3. Add sliced (or minced) pork and stir-fry until cooked through.
4. Add eggplant strips and soy sauce, stir-fry thoroughly. Add a small amount of water (optional) and cook until 90% done.
5. Add green pepper, salt, and chicken bouillon powder for seasoning. Stir-fry until fully cooked, then serve.
Dry-Fried Cauliflower
Ingredients
1 head cauliflower, dried red chili segments, chopped scallions, shredded ginger, garlic slices, Sichuan peppercorns, light soy sauce, vinegar, a pinch of sugar, salt,
Instructions
1. Wash the cauliflower, soak in lightly salted water for 10 minutes, then remove and separate into small florets.
2. Heat oil in a wok. Once hot, add dried red chili segments, scallions, ginger, garlic, and Sichuan peppercorns to sauté until fragrant.
3. Add cauliflower and stir-fry. Reduce heat to medium and stir-fry for 2-3 minutes until tender.
4. Add light soy sauce, salt, sugar, and vinegar. Stir to combine evenly, then remove from heat and plate.
Stir-Fried Eggs with Garlic Chives Flowers
Ingredients
Eggs: 2, Garlic chives flowers: 1 bunch,
Seasonings: Chicken bouillon powder, Soy sauce,
Method
1. Beat eggs with chicken bouillon powder. Wash garlic chives and cut into sections.
2. Heat oil in a pan over medium heat. Fry the eggs until cooked through. Break up the cooked eggs and set aside.
3. Add a little oil to the pan and heat. Add the Chinese chive flower segments and stir-fry until they turn bright green and become fragrant.
4. Add the cooked eggs to the chives and stir-fry until well combined.
5. Season with an appropriate amount of soy sauce.
Green Pepper Stir-Fried with Eggs
Ingredients: Green peppers, eggs, chopped scallions, rice vinegar, MSG, salt, etc.
Method
1. Wash green peppers thoroughly, remove seeds, and cut into thin strips. Beat eggs in a bowl until well combined.
2. Heat oil (40g) in a wok until hot. Pour in beaten eggs and scramble until cooked. Remove and set aside.
3. Add remaining oil to the wok and heat. Add chopped scallions and stir-fry briefly until fragrant.
4. Add green pepper strips and stir-fry until they turn bright green and release their aroma.
5. Add scrambled eggs back to the wok and stir-fry until well combined.
2. Heat 40g oil in a wok. Pour in the egg mixture, scramble, then remove.
3. Add remaining oil to the wok and heat. Stir-fry chopped scallions briefly, then add green pepper strips. Season with salt and stir-fry until the peppers turn bright green. Add the scrambled eggs and MSG, tossing to combine. Drizzle with rice vinegar and serve immediately.
Fish-Flavored Eggplant
Ingredients: 2 eggplants, a small amount of shredded pork, ginger, garlic, scallions, spicy bean paste, vinegar, sugar.
Method
1. Wash and drain the eggplants, then cut into small round segments. Mince the garlic, chop the scallions, and mince the ginger.
Combine vinegar, sugar, and cornstarch in a bowl with water. Note: Add sugar first, then vinegar until level with the sugar.
2. Heat oil. Fry eggplant slices until soft and golden brown. Remove and drain excess oil.
3. Sauté ginger, garlic, and scallions until fragrant. Add shredded pork, then stir-fry with the fried eggplant. Pour in the prepared sauce mixture, stir-fry briefly, then serve.