Oyster Sauce Baby Bak Choy

Ingredients
1/2 packet of bak choy (4-5 stalks)

(A)
1 clove of garlic, minced
1 tsp cooking oil

(B)
1 tbsp oyster sauce
1-2 tbsp water

Fried shallots

Directions

1. Steam bak choy for 5 mins.
2. Microwave (A) - 1 tsp oil and 1 clove of minced garlic, at intervals of 1min/30sec/20sec/10sec till golden brown.
3. Mix (B) - 1 tbsp of oyster sauce with 1-2 tbsp of water and add in the golden brown garlic and oil. Pour over the steamed bak choy.
4. Sprinkle fried shallots and serve.

Stir-fried Chinese Eggplant 鱼香茄子

Recipe adapted from omnivorescookbook.

Ingredients

(A) Grilling eggplant
1-2 long eggplant, cut lengthwise
1-2 tbsp of cooking oil

(B) Sauce
A handful of dried shrimps, pre-soaked
1 tsp of fish sauce
1/2 tbsp of oyster sauce
1 tsp of fermented soya bean, crushed
1 tsp of cooking oil
2 cloves of garlic, minced

Instructions

1. Cut eggplant lengthwise.
2. Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
3. Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
4. Add 1 tablespoon oil in a nonstick pan and heat over medium high heat until warm. Spread eggplant across without overlapping. Grill the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, approx 2 mins per side (3 sides in total). Transfer to a plate.
5. Add the 1 tsp of cooking oil, garlic, pre-soaked dried shrimps and fermented soya bean to the pan. Stirfry till fragrant.
6. Add all the eggplant back into the pan. Stir a few times, add fish sauce and oyster sauce. Toss a few more times. Add some water and stirfry for a minute or two till eggplant is evenly coated with the sauce.
7. Serve with rice.

Stir-fried Snow Peas

Yields:
2-3 servings

Ingredients:
Snow peas, remove tips to remove the stringy fibre running across both sides of the pod
Baby corn, halved
Carrot, sliced thinly
250g prawns, shelled and de-veined
Dried shrimps, soaked and softened
Garlic, minced
1 tbsp oil
1 tsp corn flour

Seasoning:
2 tsp light soya sauce
1 tsp fish sauce
1 tsp oyster sauce
Dash of pepper
1 tsp salt

Instructions:

1. Marinate prawns with light soya sauce and pepper.
2. Blanch snow peas, baby corn and carrot with a tsp of salt. Drain and put aside.
3. Heat cooking oil, add in garlic and stir-fry till fragrant. Add in dried shrimps and continue stir-frying. When fragrant, add in prawns and greens (carrots, corn, snow peas).
4. Add fish sauce and oyster sauce, pour in some water.
5. Mix cornflour with some water and add it in to thicken the sauce.
6. Serve with rice.