Sweet Peas Stir-fried - Homecooking
Stir-frying among the Cantonese is quite common. The community prefers something that is not so thick in sauce and spices. They don't use alot of oil. Generally, they avoid deep-frying and roasting. Their frying using oil will be pan-fried. It's too heaty and may cause sore throat. Anyway, the younger set is more exposed since most eat out nowadays.
Stir-frying always has some garlic, salt and Soya Sauce and a bit of ginger. Some use a bit of cornstarch to thicken the sauce. I avoid it. Pieces of pork and chicken are used to give the dish a better taste. Otherwise, there is always the stock or cubes (not recommended unless without the MSG).
Ingredients:
130gm Sweet Peas, remove the strings (Pic 4)
2 cloves chopped garlic
2 pinches of cracked black pepper
Salt to taste or soya sauce
Heat 1 tablespoon peanut oil till hot, put in the garlic, once fragrant, add the sweet peas. Stir fry for about 2-3 minutes or you can see the peas changes colour to a darker green.
Stir-frying always has some garlic, salt and Soya Sauce and a bit of ginger. Some use a bit of cornstarch to thicken the sauce. I avoid it. Pieces of pork and chicken are used to give the dish a better taste. Otherwise, there is always the stock or cubes (not recommended unless without the MSG).
Ingredients:
130gm Sweet Peas, remove the strings (Pic 4)
2 cloves chopped garlic
2 pinches of cracked black pepper
Salt to taste or soya sauce
Heat 1 tablespoon peanut oil till hot, put in the garlic, once fragrant, add the sweet peas. Stir fry for about 2-3 minutes or you can see the peas changes colour to a darker green.
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