This is a super easy and cheap dish. A dish that is so simple and that I would normally do when I am short of time.
It goes well with rice and another protein dish to make a balanced meal.
Ewe Chye means ‘ Oiled Vegetables’ in the Hokkien Dialect. This simply means that you add oil and some flavouring to the vegetables.
You can use any green vegetables like broccoli, cos or little gem lettuce, spinach, Chinese mustard leaves, or pak choy.
If you have made the garlic crisps and oil in my earlier recipe, then this should come in handy.
Here is the recipe:
Level: Dead Easy
Time: 10 mins prepare, 5 mins to cook,
1 head Broccoli – approx 300 g – cut into florets
1 Medium carrot – cut in slices cross wise
6 Mushrooms- cut into half or quarters if large
1 ½ tbsp Vegetarian stir fry sauce
1 tsp Corn flour – mixed with 1 tbsp water
Garlic crisps and oil
White pepper powder
Sesame oil (optional)
You can use a pot or wok/kuali to prepare this.
1. Bring a pot of water- enough to cover the vegetables, to a boil.
2. Add in the carrots and simmer for 1 minute.
3. Add in the broccoli florets and blanched for 1 to 1 1/2 minutes, turning it thoroughly.
4. Add in the mushrooms, if used, and leave for another 1 minute.
5. Drain and set aside.
6. Discard the water and retain about 80 ml of the water.
7. Place the pot on the heat and add in the stir fry sauce. Mix to combine.
8. Bring to a boil, then lower the heat.
9. Thicken with the cornstarch mixture. You need not use all of it.
10. Switch off the fire and tip the blanched vegetables into the pot and stir to coat the vegetable.
11. Dish out and sprinkle 1 teaspoon of the garlic oil and crisps.
12. Sprinkle with a few drops of sesame oil if you wish, and add a dash of white pepper powder before serving.
Yummy, Never Fails to Please…