This is a compilation of common Chinese household vegetable dishes targeted as new house chefs. Including in one post is the technique of vegetable blanching and the common sides ingredients to go with the vegetable dishes. The list is endless and it will constantly be updated.
For recipes, click on the picture or title and go to the relevant link. If the link goes to Facebook Pages, click on individual picture, all the recipes and instructions were stated in the relevant picture.
BLANCHING VEGETABLE AS A HEALTHIER ALTERNATIVE
Braised luffa with egg 蛋汁炆丝瓜
Foochow Preserved Mustard Fried With Minced Meat (福州糟菜炒肉碎）
Fried Winged Beans With Minced Meat (肉碎四棱豆）
Blanched Kailan With Prawn (芥兰虾球）
Blanch Romaine lettuce with miso sauce (味真酱罗明旦)
Manchurian Wild Rice Fried With Chicken Strips (鸡丝炒茭白笋）
Hairy Gourd Fried With Minced Meat and Glass Noodles (毛瓜肉碎炒冬粉)
Braised Bitter Gourd With Chinese Mustard (苦瓜焖芥菜)
Salted Vegetable Fried With Pork Strips (咸菜炒肉丝）
Spicy and Sour Shredded Potatoes (酸辣土豆丝）
Blanched Tri-Colour Capsicum With Prawns With Chicken Breast (虾仁鸡柳拌三色甜椒）
Chrysanthemum Green With Chinese Black Vinegar (春菊拌浙醋）
Seven Vegetable Auspicious Day For Chinese New Year (七色菜-人日）
Hope you like the post today. Cheers.
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On July 1 2013,
White rice served with:
||Braised luffa/tower gourd with egg*
||Winter Melon Pork Rib Soup
||Taukwa fried with minced pork
||Blanched pak choi with Oyster Sauce
||Green Chilli fried with pork tongue
In Singapore, school re-opened for the second semester. Therefore, I will be backed to my routine cooking. 2 dishes to highlight:
1. Taukwa (dried bean curd) fried with minced pork – This is the second time I cooked this dish. The first time is about 2 months ago and you can see my post on minced pork belly with taukwa here. The taukwa was being meshed and stir fried with minced pork and eggs. It is very soft because of the meshed bean curd. A dish which is equally good for porridges.
2. We have an exotic dish today. Exotic in that I have never bought this part of pig myself. One of my relatives from China have brought over some braised pork tongues and gave it to us. In fact, I have complained to my wife that I do not know how to cook and I will not eat the meat. She is not very happy because that means she have to finish the entire tongue. When I cut the tongue into smaller pieces, the aroma starts to emit, a nice soya sauce fragrance. By the time I cut the whole tongue, i do not have such fear anymore since the shape is totally different now. I put a piece in my mouth and found that it is very tasty and my wife is surprise to see that i am eating the dish at the dinner.