Stir Fry Fish Filet with Ginger & Spring Onion

Ingredients:

1. A packet fish fillet (sliced) ~ depends how thick you want
2. 6" ginger (cut half and sliced thin)
3. A bundle of spring onion (cut 2 - 3" long)
4. A pinch of salt
5. 2tbs ground white pepper
6. 4tbs oyster sauce
7. A cap full of Chinese wine (any type)
8. A tsp chopped garlic

Method:

Marinate the fillet with salt and pepper and set a side for few hours (keep refrigerated). Dilute the oyster sauce with 4-5 tbs of water and add Chinese wine.
Heat up the wok with 5 tbs cooking oil in medium fire and pour in chopped garlic. Add in ginger after the chopped garlic turn to light golden brown, and stir fry the ginger. Pour in the fillet fish and stir fry it for few minutes and add in the mixed sauce. Lastly add in the spring onion in the wok and stir fry till the spring onion become soft.

Stir Fry Kung Pao Chicken (serving 3-4 person)

Ingredients:

1. 2 boneless chicken drumstick (cut into cube)
2. Dried chilies (wash and soaked with hot water for few minutes and drain it.)
3. 4-6" of young ginger (sliced thin)
4. 2 onions (sliced thin)
5. 1 tbs chopped garlic
6. 5 tbs light soy sauce
7. 3 tbs oyster sauce
8. A tsp dark soy sauce
9. 2 tbs sesame oil.


Method:

Mix the boneless drumstick with ingredients 6-9 in a bowl. Do not add pepper, it will make the chicken more spicy. Let the drumstick marinate for a day, keep in fridge.
Heat up a frying pan with 8 tbs of oil in high fire. Pour ingredients 2-5 and stir fry it till it turn light brown and add in the drumstick and stir fry it. Add some water and let it seamier for 5 minutes. Keep stir it or else it'll stick on the pan. Serve it when the drumstick is done.