2. Stir fried lup lup. Soak the mushroom and dried shrimp (or dried scallop) well. Dice the mushroom in less than 1cm. Marinate it with some sugar and corn starch with some soaked mushroom water to moisten. Dice the BBQ pork and the green string beans in 1cm too. Prepare 1-2 garlic gloves and ginger slices. Put more oil in the wok and brown the garlic/ginger a bit and put the dried shrimp. Brown it too. Put the mushroom in and stir fried, then with some soaked mushroom water. Turn to low heat and cover the lid. Shimmer it for a minute. Then turn to high heat. Put the diced string beans and stir fry it well for half minute. Cover the lid and shimmer it for half minute to 1 minute until you feel the heat. Then put the diced BBQ pork. Then finish it with a light sauce of oyster sauce, white pepper powder, sugar and soy sauce and corn starch as well as sesame oil. Quick stir fry for 7-8 seconds. *remarks: on the photo here shown, I also diced some potato and preserved veggie (甜菜脯). If so, the diced preserved veggie should be put together with the mushroom. Then the potato should be put together with the string beans. The potato shouldn't be too soft as it would be a bit mashy. Further note the string beans should be in a larger portion, such as 0.7 to 0.8 string beans and leaving 0.2 to 0.3 for the rest.
5 comments:
did u save some and bring them to me on friday?
(just kidding)
Friday? Someone has a feast in BKK again this Friday? Good for you.
OK. I just went to check the calendar now and found out HK has 3-day public holidays for Easter/Ching Ming from Friday to Tuesday. Long Long weekend huh. Lucky you. Easter and Ching Ming together, kind of matching.
US is considered a Christian country but no observation on Easter at all.
Your chicken wing looks good and delicious.
Your lup lup looks like very high tech and labor intensive.
My lup lup is the lazy type; I throw everything(dried shrimp skin, string bean, dried tofu "kong", Char-Siu, Trader Joe's cooked shrimp or scallop) and stirred fry with some "dull see" sauce and that is it.
SS
mmh.. kept too long until Friday. Actually let's see what the apt. has. Alternately to make it not too much sugar, use Lo Hon Guo to replace rock sugar.
SS, yes, it can be very labour intensive, but it's good to practise or keep up with the cutting skill. I think as long as you enjoy all the ingredients to be stir fried together, either black bean or oyster sauce is ok. I think you may first stir fried the dried shrimp to take out the smelly part. :)
strange that no more Lo-Hon-Guo available in Lotus and Foodland for few months already, don't know who buy them all, or TH no more import them from CN?
We have lots of "Law Hon Guo" from Tak Shing Hong. Do you want some from LA?
Law Hong Guo is very good for the throat(although I don't like the taste). My mom likes to use this to make the tea egg. You can only use 1/2 of the Guo otherwise the taste is too strong.
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