Dinner was simple today. Andy helped me wash the baby bok choys in cold water to revive the leaves and remove the dirt. This easy stir-fry was made by frying julienned ginger and baby bok choys with about 2 tbsp of hot oil. In less than 2 minutes the vegetables are ready and a mixture of vegetarian oyster sauce and water is poured into the wok. Season with a little salt, sugar and pepper and 2 tbsp of cornstarch+ cold water mixture to thicken the sauce. Remove from heat immediately.
The “shrimps” were pan fried ahead of time for garnish.
Serve dish with hot white rice.
4 responses so far ↓
Catherine // March 12, 2008 at 9:50 am |
Prawnnn… yummyy… eh.. tyr make lai yao ha.. then tell me how..
chrislsx // March 12, 2008 at 10:19 am |
I think dad knows how to make Lai Yau Har. Need to consult him, but my supply of “shrimps” are low. I’ll hv to get more from Toronto to experiment.
SS // March 12, 2008 at 2:02 pm |
oh..yummy…simple but just nice.
chrislsx // March 12, 2008 at 3:48 pm |
Thanks, SS