Chop, Stir, Plate

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Chop, Stir, Plate

Quick hassle-free recipes for dinner on nights when you’re too tired to prep.

Bok Choy and Tofu

Ingredients:

8 g spring onion, cut into 1-inch lengths

100 g tofu, sliced and deep-fried

20 g Shao Shing wine

6 g aromat powder

2 ml sesame oil

1 coriander stem, cut into ½-inch lengths

2 g white pepper powder

10 ml oyster sauce

5 ml dark soy sauce

5 g rock sugar

10 g Kikkoman soy sauce

10 ml Maggi seasoning sauce

15 ml vegetable stock

20 g chopped garlic

10 ml oil

150 g bok choy, cut into two large pieces

Method:

  1. Blanch the bok choy.
  2. Heat oil in a wok, add a little oil and saute the bok choy with one teaspoon of seasoning sauce. Remove and place on a plate.
  3. In another wok, heat the remaining oil and saute the garlic.
  4. Add the vegetable stock and all the seasoning ingredients, and bring it to a boil.
  5. Add the fried tofu and spring onions.
  6. Remove from heat and place on top of the plated bok choy.

Chop, Stir, Plate

Spaghetti with Tomato Sauce and Feta

Ingredients:

¼ cup Parmesan, grated

200g feta, cubed

½ cup fresh herbs, chopped

Salt and pepper, to taste

1 red chilli, sliced

2 garlic cloves, sliced

4 tbsp olive oil

150 ml tomato sauce

200 g spaghetti

Basil leaves, for garnishing

Method:

  1. Cook the spaghetti as per the instructions on the packet. Drain and set aside.
  2. Heat 3 tablespoons of olive oil with the garlic and red chilli, and wait for the garlic to sizzle.
  3. Add in the tomato sauce and let it cook for 2-3 minutes.
  4. Season with salt and pepper. Add in the herbs and toss in the cooked spaghetti.
  5. Turn off the heat and add the feta cheese cubes.
  6. Garnish with fresh basil leaves and serve immediately.

 

Thai Fried Rice

2 tbsp spring onion greens, finely chopped

1 tbsp pepper powder

3-4 bird’s eye chillies

30 ml vegetable stock

1 ½ tsp salt

50 g French beans, chopped

50 g cabbage, chopped

50 g carrots, chopped

2 eggs

1 ½ tbsp garlic paste

1 tbsp oil

500 g cooked rice

Method:

  1. Heat oil in a pan and saute the garlic paste, then add the eggs, carrot, and cabbage.
  2. Add the French beans and keep stirring until the eggs are cooked well and the veggies start to soften.
  3. Add the cooked rice and mix well.
  4. Add salt, vegetable stock, chillies, and pepper. Mix well.
  5. Garnish with spring onion greens.

Related Article: Open Sesame.