25 June 2010


When young my family sustained on cheap simple meal, with plain stir-fried vegetables and rice.  Beansprots was considered the poor man's meal and was a regular dish on our table.  It only cost 5 cents for 1 big bag and provided for 2-3 meals.  I was given the task to pluck the roots of the beansprouts which I dreaded most.

I normally stir-fry the greens with a dash of oyster sauce.  As for this cucumber dish, an addition of other ingredients enhance the flavor.

Soak dried shrimps, cut fresh mushrooms, spring onions and chop garlics
Peel 2 cucumbers and scoop out the seeds.  Slice cucumbers into thin slices and set aside
Squeeze out water from shrimps and cut into small pieces.  Retain the water
Heat oil and fry shrimps over small fire till fragrant and add in garlic.
Increase heat, add in cucumber and stir fry for 2 mins
Add 1/4 tsp of sugar and 1/2 tsp of salt.  Continue frying and throw in mushroom and shrimp water
Cover wok and lower fire.  Leave cover on for 3 mins

Add in 1 tbsp of oyster sauce.  Switch off fire and toss in spring onions.

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