For the moment, I am concentrating on posts of mainly One-dish meals which my family has been enjoying for many years. They can be served at lunch or dinner.
I have successfully used this and other One-dish meal recipes for training beginner cooks. Such recipes are nutritious, quick to prepare and requires ingredients easily found in most supermarkets. This recipe is also flexible, viz, if there is something sitting in the fridge that you would like to use up or to substitute for one of the ingredients in the recipe, that is possible. Fresh shitake mushrooms or canned button mushrooms; pan fried sliced egg tofu pieces are good additional items or substitutes for omelette pieces or to replace the meat and egg ingredients.
Photo below shows the ingredients you will need for this dish.
Step 1. Slice the chicken or pork. To ensure meat is tender, cut across the grain. The photo above shows trimmed and sliced pork.
As you are preparing the ingredients, photo below shows that arranging dry ingredients in sections on a large metal tray aids efficiency and saves counter space.
Heat wok for 1 min. then add oil and swivel oil to coat sides of wok. Replace wok on heat to continue heating oil before commencing cooking.
Step 2. Once oil is hot, pour in half portion of the beaten egg and swivel the wok to thin out the omelette. Flip to cook other side when bottom is lightly golden. Remove onto a chopping board. Cook the other half portion to make a second thin omelette.
Stack cooked omelettes on top of each other. Cool and then slice into rectangles.
Step 3. Heat about 1 Tbsp of oil in wok. Caramelise pork or chicken and then add 1/4 cup water into wok and cover to tenderize meat (pork will need a slightly longer time).
Once meat is tenderised, remove to a plate and set aside for later stage of cooking process.
Step 4. Pour 1 cup water in wok to boil, using a spatula to push water around. Save this liquid for end stage of cooking. This step also “cleans” the wok for next stage.
Heat oil and stir fry garlic and ginger till light gold in colour.
This photo and the next 3 photos show the order in which each ingredient is added into the wok. This order to should be followed as different ingredients require different cooking times.
Photo above shows some optional items for this dish. I like to use up ingredients in my fridge which I have no other plans for.
SERVES 4 to 5 persons.
Dish is suitable as a one dish meal if served with rice.
- 150 gm roughly shredded pork (front shoulder) or chicken breast.
- Marinade: (combine with Pork/Chicken and leave 15 mins)
- 1 tsp cooking wine
- ½ Tbsp. light soya sauce
- 1 Tbsp. cornflour
- 200 gm English spinach, wash and cut
- 3 eggs, beaten with a dash of ground white pepper and pinch of salt
- Cooking oil
- ½ tsp minced garlic
Optional Items (anyone or both)
- Fresh shitake mushrooms, remove stalk and slice.
- Egg tofu. Slice and pan fry slices to stop slices from breaking.
- ½ tsp salt
1. Slice pork/chicken breast against the grain and then into smaller slices. Add marinade. Mix well. Marinade for 15 mins.
2. Beat eggs with those 2 ingredients well. Divide into 2 portions. Fry separately in a wok into flat pieces by swivelling the egg around the wok. Fold each flat omelette into half, stack on top of each other and slice into small rectangle pieces. Set aside.
3. Heat 1 Tbsp. oil in a wok. Add seasoned meat. Stir fry to caramelise meat. Marinade sauce will brown and stick to wok. Add about 1/4 cup water, stir and cover for about 5 to 7 mins to soften and cook pork. Remove pork and any sauce onto a small dish and set aside.
4. Pour 1 cup water into wok to “clean” wok in preparation for next stage of cooking. Save this liquid for later. Heat water till it boils and using your spatula, spread water all over the sides of wok to clean it. Pour this water away. This step is important.
5. Heat 1 Tbsp. of oil in wok. . Stir fry garlic quickly. Do not brown. Add prepared vegetables and mushrooms. Stir fry to lightly soften. Add cooked pork and egg. Add the reserved liquid from Step 4. Stir gently to mix all ingredients.
6. If you are using sliced tofu that has already been pan-fried to stop it from breaking up, add it at this stage. Stir fry to mix. Remove from heat and plate.
Quick Meal. Accompany this dish with bowl of Chinese Soup and rice.
Guests are coming! Some other dishes are listed below. What are their dietary preferences? Remind your helper to use those ingredients that are already in the fridge, freezer or larder first.
1. Chinese Soup – Radishes with Dried Squid. Click here.
2. Beef Rendang (spicy). Click here
3. Fried Fish with Fermented Black Bean Sauce . Click here.
4. Paper wrapped Chicken (baked). Click here.
5. Singapore Curry Chicken. Click here.
6. Pari Pari Chicken Wings. Click here
7. Chicken Breasts with ketchup. Click here.
8. Stuffed You Tiao Baked. Click here.
9. Dry Assam Seafood. Click here
10. Fried Fish with Fermented Black Bean Sauce. Click here.
11. Spinach in Broth with 3 Types of Eggs .Click here
12. Broccoli and Meat or Tofu Stir Fry. Click here
13. Shanghai cabbage with Oyster Sauce and Garlic. Click here
You may like to end this meal with a plate of cold, freshly cut seasonal fruits. Perhaps you had time to make a dessert like one of the 2 listed below? Either of them is most suited to our hot tropical climate.
1. Almond Jelly + Longans Click here.
2. Coconut Jelly with Can Lychees. Click here.