This one of my favorite.is the stir-fry bokchoy with garlic even the bokchoy has been cook but the bokchoy is still crunchy and has a lot of the flavours when you add oyster sauce with garlic to it, try this my recipe and i hope you will like it too.
Ingredients
- 3/4 pounds bokchoy
- 4 cloves garlic
- 3 tbsp. oyster sauce
- 1 tsp. salt, pepper to taste
- 1/2 soy sauce
- 1 tsp. sugar
Preparation
- Peel garlic and chop finely
- Discard yellow leaves of bokchoy, wash and pat dry, then cut it and half
- Heat oil in wok on medium- high heat, when oil hot, add garlic fry until fragrant and then add sliced of bokchoy and oyster sauce ,soy sauce, sugar, pepper, salt just to taste, stir-fry until bokchoy half cook half done, then remove the heat
- put on the plate and serve with rice aside
Category: Stir-fried
Tags: bokchoy, Cloves Garlic, Flavours, garlic, Heat Oil, High Heat, Hot, Salt Pepper, Soy Sauce, Stir Fry, Tbsp Oyster Sauce, Wok, Yellow Leaves Leave a Comment
If you are a fan of green vegetable , try this recipe is easy to make and does not take time at all to make it.of cauce is so healthy food and yummy and is full of flavours. Enjoy!
Ingredients
- 3/4 pounds chinese broccoli ( Gai lan)
- 2 cup pork tenderloin
- 4 cloves garlic
- 3 tbsp oyster sauce
- 1/2 tsp. pepper
- 2 tbsp vegetable oil
Preparation
- Peel garlic, wash dirt and then mince garlic
- Discard hard leave and yellow of chinese broccoil , wash and pat dry, then cut leaves in to 2-3 length, peel stems skin, and slice into a small pieces.
- Clean pork and slice into a small pieces
- heat it in a wok on medium-high heat, when oil hot, add garlic fry until fragrant, then add sliced pork. stir-fry until the pork is getting cook.
- Add chinese broccoli and oyster sauce, stir-fryuntil chinese broccoli are getting sofe then remove the heat
- Place chinese broccoli with oyter sauce on a plate and serve wit rice aside
This recipe can be cook with beef, pork , seafood or you cook with out any meat.
Category: Stir-fried
Tags: Beef Pork, Chinese Broccoli, Cloves Garlic, Dirt, garlic, Garlic Sauce, Green Vegetable, Healthy Food, High Heat, Hot, Khana, Pepper, pork, Pork Tenderloin, Small Pieces, Stir Fry, Tbsp Oyster Sauce, Tbsp Vegetable Oil, Tsp, vegetable, Wit, Wok Leave a Comment
This meal it take about 40minutes to make it. spraying these cute little round balls with cooking spray a few time while they brown gives them a crisp, deep-fried. crust without the deep-frying. if you leave out the chicken, the rice balls make a great meal for vegetarians.
Ingredients
- 1 cup cooked rice
- 3 tsp olive oil
- 1/4 pound chicken cutlets, rinsed and dried
- 1 1/4 tsp salt
- 1/4 pepper
- 1/2 sweet potato puree
- 1/4 shredded cheddar cheese
- 1 large egg, lightly beaten
- 1/2 cup spinach or broccoli
- 11/2 cups whole-wheat cracker crumbs or breadcrumbs
- 1/4 cup low fat buttermilk
Preparation
- Place a rice in a small saucepan with 1 cup of water , cover and bring to a boil. Reduce the heat to very low and cook still the rice is tender.or use the rice steamer
- Meanwhile, coat a large nonstick skillet with cooking spray and set it over medium high heat. When the pan is hot , add 1tsp. oil. Sprinkle the chicken with1/4 tsp. salt and pepper, and cook until no longer pink in the center, 4 to 5 minutes per side
- Cut the chicken into chunks and place them in a food processor or blender. add sweet potato puree, cheese ,1tsp. salt, and the buttermilk, and blend until smooth. transfer the mixture to the large bowl and stir in the cooked rice. roll the mixture into 1-inch ball and place them on the sheet of waxed paper or aluminum foil.
Category: Uncategorized
Tags: Aluminum Foil, Chicken Cutlets, Cracker Crumbs, Cup Spinach, Food Processor, Fried Crust, High Heat, Nonstick Skillet, Pound Chicken, Rice Balls, Rice Steamer, Salt And Pepper, Shredded Cheddar Cheese, Smooth Transfer, Sweet Potato, Tsp, Vegetarians, Waxed Paper, Wheat Cracker, Whole Wheat Leave a Comment
