About a week ago, The Boy - on kitchen duty - asked me what I wanted for dinner. "A delicious feast!" is what I asked for, and a delicious feast is what I received. Two dollar pork buns courtesy of our local Asian grocer, wok-fried greens and a lovely eggy rice dish. The parts made up the whole, and the whole meal was delicious.
These two side dishes are perfect mid-week fare, quick and simple and cheap as chips. Get your hands on some sesame oil, it is really the key ingredient in these two recipes, and keep a few pork-buns in your freezer too. Yum-cha in your own kitchen!
Wok Fried Greens
You can use any veggies you like for this dish, this recipe contains my favourites:
- Bok Choy (or pak choy, or choy sum. Whichever you prefer)
- Brocolini (or brocoli) cut into bite sized pieces.
- Shredded cabbage
- Green beans
- Snow peas
- Baby corn (not strictly a green but delicious nonetheless)
- Thickly diced zucchini
- One tablespoon of light soy sauce
- One tablespoon of oyster sauce
- Three or four drops of sesame oil
- A pinch of chilli, if you'd like a little kick
Eggy Fried Rice
- 1 cup long grain rice
- 2 eggs
- vegetable oil, light soy sauce, a few drops of sesame oil
Cook rice as per packet instructions, stand aside and allow to cool completely*. Heat a little vegetable oil in your wok- just enough to coat the bottom - whisk two eggs together and pour them over the hot oil. As they begin to cook, splash some soy sauce over them, then scramble with a fork. This dish is best when the eggs are half way between runny and solid, they need about a minute before the rice goes in. Throw in your cold rice and toss everything around until the egg scramble breaks up and disperses. Drip in a little sesame oil, a little extra soy to taste, and keep tossing until the dish is warmed through and the rice has yellowed slightly. Then eat, eat, eat.
* When cooking fried rice, the temperature of the rice itself is important. Using cold rice prevents your dish from turning into fried mush. Any long-gran rice is suited for frying once cooled, but basmati is best as it has a lower starch content than other types of rice and is less likely to soften when re-heated. Leftover takeaway rice is perfect for use in this dish, if it's sitting in the fridge lookin' a little dry, all the better for it!