It’s Photo Hunter week again. wheeeee…. cooking! I love cooking!
Lately, I’ve been trying to eat healthy and it’s not easy for Asian as we stir-fry a lot. So, instead of stir-fried my greens, I blanched them in boiling water for less than a minute to retained the vitamins. You can opt to use the water for sauces or soup. That way, you don’t loose anything.
This is organic kai lan with organic apricat mushroom. So healthy. Can.
Used a teaspoon of olive oil to brown your garlic. Add a cup of water and bring them to a boil before adding oyster sauce and mushroom. Thicken gravy with a little tapioca starch. Pour gravy onto your blanched kai lan.
Or you can brown some baby anchovies till crispy. I was told that olive oil is used only for cooking but not for deep frying. As for me, I used sunflower oil to brown my anchovies and use a kitchen towel to absorb the excess oil.
Brown some garlic + water + oyster sauce + tapioca starch = gravy. Pour them over your vege and garnish anchovies on your kai lan. I find the crunching sound from the anchovies is very therapeutic!
Happy Cooking