stir fried veges

January 20, 2010

New Years Resolutions:

1. Exercise more (gotta keep the effects of cake at bay somehow)

2. Eat more healthily (ditto.)

3. Learn to cook like my mother.

I stared at the list in front of me, half-wondering if I should succumb to reality and toss it out before I was forced to admit defeat, or if I should give it a go playmemories. Just this time. Just this year.

Y’know, it’s crazy, but I love me some peas!

And as I stared at the piece of blue-lined notebook paper in front of me, black words scrawled across the page, I was startled by the sound of said mother hollering up the stairs at me.

“You want to learn to cook or not?”


“Afterwards when you are old you cannot eat cake for dinner you know.”

I hustled down the stairs to see my mother standing in front of the stove herunterladen. The vegetables were chopped. Her apron was on. It was time to get serious.

“Where’s your camera?” she asked, looking at my empty hands “Vegetables isn’t good enough is it?”

But it is! I mean, they are! And now I know that if I were ever to move out of the comfortable nest that is my family home, I will not have to live on cake. Hurrah hörbuch harry potter herunterladen!

(Better yet, I’ll be able to cook food that vaguely resembles my mother’s. And oh! What joy that will bring anybody who walks through my door around meal time, for there is nothing quite as settling as a bowl of veges, just like mum made them with a bit of rice underneath to soak up all the tasty.)

happy greenery, complete with steam

Mama-Bite-More’s Homestyle Vege Stir Fry

You will need:

Veges – whatever you have at hand. We used a carrot, half a head of broccoli, a handful of mushrooms and some beautiful sugar peas that we picked up from the markets.

Garlic – about a clove, more if you like garlic and save iphone music.

1/2 tsp Sesame Oil

1tsp Vegetable Oil

2tsp Soy sauce – we used seasoned soy sauce for seafood because it has extra yumminess in it. I don’t know what said yumminess is made from, but boy is it good.

Tapioca starch – about 1/2 tsp. If you don’t have this, use cornflour netflix serie herunterladen und offline schauen.

How to do it:

1. Chop your veges up into similarly sized pieces.

the magical soy / sesame / garlic sauce

2. Finely dice your garlic and add it to the sesame oil, soy sauce and vegetable oil.

watch it bubble gardenscapes! smell like garlic!

3. Here we go! Heat up your wok and toss the sauce mixture in! Watch it bubble! Smell the garlic! Scare away the vampires!

the heavy veges first

4 maxdome. Once the steam dies down a touch (about five seconds later) toss in your longest cooking vegetables. In our case, we added the carrot and snowpeas.

and then more veges after

5. Keep adding the vegetables, stirring briefly in between additions. We added the broccoli after about 10 seconds, then the mushrooms after another ten seconds herunterladen.

look! the colour pops! now add slurry!

6. Mix up your starch with about tbsp (or 60ml) of water. You should have a smooth slurry. You’ll know it’s time for the slurry because the colour of the veges has started to pop mehrere links von einer seiteen. Toss that into the wok, stir like crazy, then pop the lid on for 20 seconds. This will allow the sauce to cook and the veges to steam.

stir stir stir! now serve 🙂

7. Pull the lid off! Stir, stir, stir! Marvel at the the rich greenery of the broccoli! The saucy semi-translucency of the mushrooms handschriften herunterladen! The shiny brightness of the carrot and sugar peas!

8. Throw it in a bowl, or on a plate. Try to keep the Bean from chopstick-ing vegetables into her mouth. Give up and chopstick vegetables into your own mouth and get a *Tsschhkk!* from your mother because it’s almost dinner time and why can’t you just wait a second?!

  • #1
    January 20th, 2010

    I am a big vegie lover. The stirfry looks yummy. I like you resolutions. Happy new year..

  • #2
    January 20th, 2010

    Stir fried veggies is one thing I can’t really cook. I drown them in sauce which makes them taste kinda good, but what I really like are the ones that are lightly seasoned like yours.

  • #3
    January 21st, 2010

    hee your mum! she is Chinese-Malaysian yeah? she scolds just like all my aunties! :o)

  • #4
    January 21st, 2010

    “Vegetables isn’t good enough is it?” – gotta love your mum.
    Nice post, thanks.

  • #5
    January 21st, 2010

    Sounds just like my house.

  • #6
    January 22nd, 2010

    Hehe your New Year’s resolutions are like my long term resolutions! Though I don’t think I’ll ever cook as well as my Mum. Mmm I love good stir fried veges, but I have electric coils and a crappy wok so mine are always soggy at home 🙁

  • #7
    January 25th, 2010

    Oh yum – I defintely want to give this one a go – very healthy and vego (hurrah!) Thanks for sharing 🙂

    Yes, ditto to your new year’s resolutions. Shame we can’t eat cake 3 times a day

  • #8
    January 25th, 2010

    Hey there dancing partner hahaha I have two left feet btw! Anyhoo wish I have authentic Chinese wok like that!!!! I can almost hear the “crunch” of the peas and other vegetables!

  • #9
    February 12th, 2010

    I want to learn how to cook like your mum too!

  • #10
    March 23rd, 2010

    @Katherine: Thanks for the well wishes!

    @Rose: Ohmetoo *blush* It took my mother shaking her head in horror at me to make me stop.

    @Steph: You betcha. My aim is to be just like her in all her Malaysian-Chinese craziness one day.

    @Chik: She’s fantastic.

    @The Ninja: Your mother scolds you too? Poor baby ninja…

    @Steph: I grew up with an electric stove – they’re impossible. When I buy up and move on, it’s got to be gas.

    @ladybird: You eat cake three times a day? That’s a fantastic idea! 😉

    @Trisha: Secret revalation: it’s Circulon. We got it for mum for her birthday years ago and all the non-stick has worn off and now it’s just beautiful and seasoned.

    @Amy: I’ll try incorporate more of her recipes and maybe we can learn together 🙂