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Stir-Fry Holland Bean With Meat

November 16th, 2006November 16th, 2006 | CategoryCategory: Non Halal, Vegetables

Ingredients :

Holland Bean
Carrot
Garlic (Sliced)
Meat (Sliced & marinated with soy sauce)
Oyster Sauce
Soy Sauce

1st - Quick fried carrat, Holland bean & Garlie..

2nd ~ Stir-fried meat..

3rd ~ add in holland & others when meat half cook..

4th ~ add oyster sauce at last..

hmmm….I just realise my dish used oyster sauce very often ahh….:roll:….I think I should try others herb liao lah…any recommend herb to use ahh?

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This entry was posted on Thursday, November 16th, 2006 at 10:05 am and is filed under Non Halal, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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  1. yich :: November 17th, 2006 6:56 am

    Chinese cooking very seldom use herb lei… unless you are talking about Bak Kut Teh or Herbal Chicken Soup, in which case I will just buy a good packet of premix.

    The only dish I feel like eating NOW, is Kong Ba Pao (stewed pork bun - the fatty kind). That recipe uses some star anise, five spice powder and some other herbs right? You got recipe for that?

    yich, Kong Ba Pao..hmm..sorry Don’t know wat is tat…hehe…do u mean Dai Pao? 1 kind of Dim sum, rite? if yes..then i got the recipe..but haven’t try to cook b4..:p

  2. yich :: November 18th, 2006 9:21 am

    Oh, it’s not dai pao. Stewed Pork bun (Hokkien is: kong ba pao)in Mandarin hanyupinyin, it’s called “kou4 rou4 bao1″ Sorry I dunno how to write the Chinese words out.

    I dunno if coffeshops in Malaysia sell “bao” but “kou rou bao” is usually one of the bao items. :P
    yich, ohh…i think i know what is it…I think is something like Hakka Kou Rou but serves with bao, rite? hehe…I’m going to cook Hakka Kou Rou coming weekend..let me know is tat wan or not ohh..

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