Stir-fry Bok Choy with Grey Oyster Mushroom (Meatless Recipe)

I always make it a point to have meatless meals twice or thrice a week.  I am not a vegetarian but just a bit health conscious.  So, whenever I prepared meatless meals for my family, I would make sure that the meals are nutritious and healthy.  Besides fresh veggies, tofu, mushrooms, beans, nuts, grains and legumes are my favourite for meatless meals.  Whether you are a vegetarian or just trying to eat healthier, these ingredients are packed with essential nutrients and are delicious too!

Bok choy is one of the veggies I used to cook. It is high in vitamin K which can be beneficial in the prevention of  osteoporosis, heart disease and cancer.  Besides, it is very delicious.  I stir fried it most of the time and occasionally I cooked it with noddles soup.  Here's a simple and nutritious stir-fry bok choy with oyster mushroom.

Ingredients :

- 1 packet of grey oyster mushroom (washed and torn into pieces)

- 1 big bunch of bok choy (washed and cut)

- 1 thumbsized ginger (washed and crushed)

- 3 cloves garlic (washed and crushed)

Seasonings : (to taste)

- oyster/abalone sauce or soy sauce

- salt

- Chinese cooking wine

Cooking oil

Method :

1)  Heat oil in a wok and saute ginger and garlic until fragrant.

2)  Add bok choy and give it a quick stir fry.

3)  Add in mushrooms.  Stir and mix well.  If too dry, add some water.

4)  Stir in seasonings and serve immediately.

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Ayam Masak Merah (Spicy Chicken with Tomato Gravy)

Ayam masak merah is a very delicious dish.  I would usually use instant paste as it is easy and fast to prepare.  However, this time I decided to follow all the necessary steps when I saw the recipe from Wendy at Johor Food Fest hosted by Annie, with some minor modification.

Ingredients :

- half chicken cut into bite pieces (marinated with turmeric, pepper and salt, set aside for about 30 minutes

- 3 red chilies

- 1 thumbsized ginger

- 1 whole garlic

- 4 shallots

- 1 red onion (sliced)

- 2 tomatoes (finely chopped)

- 1 cinnamon stick

- 3 cloves (bunga cengkih)

- 3 cardamoms (buah pelaga)

- 1/2 cup tomato ketchup

- 1/2 cup santan (coconut milk)

-1/2 cup canned green peas

- salt (to taste)

- sugar (to taste)

-cooking oil

Method :

1)  Blend shallots, chilies, ginger and garlic.

2)  Heat oil in a wok and pan fry marinated chicken until golden brown.  It is ok if the chicken is not cooked.

3)  Dish up and set aside.

4)  Leave about 2 - 3 tbsp of oil in the wok.  

4)  Lower the heat to medium and saute the blended ingredients until glossy.

5)  Put in cinnamon, cardamom, cloves and sliced onions.  Keep stirring until the onions is translucent and soft.

6)  Put in tomato ketchup, chopped tomatoes and coconut milk.  Stir and mix well.

7)  Return the fried chicken to the wok and cook until the gravy is reduced and thickened.

8)  Lastly add the green peas, salt and sugar.  Let it simmer for a while and it is ready to be served.

Serve hot with rice.  

"I am submitting this post to Malaysian Food Fest, Johor Month hosted by Annie of Annielicious Food"

I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

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Simple Stir Fried Steamed Chicken with Soy Sauce

Don't know what to do with the left over steamed chicken?  

Well, this is a very common and yummy stir fried steamed chicken with soy sauce.  It is very fragrant especially when you add generous amount of ginger, onions and garlic.  My children love this dish so much and especially the yummylicious gravy!

It is so simple!  

Saute ginger, onions and garlic until aromatic.  Then, stir fry pieces of  steamed chicken with soy sauce, dark caramel sauce, salt and some sugar to taste. Add more water and you won't regret as the gravy is really great to go with rice!  Lastly, if you prefer, drizzle some Chinese cooking wine before dish out for serving.  Some like to add some shredded chili.  So yummyyy.......!!!

Serve it with bird's eye chili soy sauce (kicap cili padi).

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