Last night was my most efficient cooking night. 3 veg and a steamed fish all in 40 minutes from preparation to cooking. Usually it takes us 30 minutes to decide what to cook and an hour for the cooking itself. An hour of leisure cooking, with wine, music, break in between….
It was already quarter past eight when we realised we all need to eat something. Eating out was an option but I had a feeling Sas wanted some stir fry. The last time she came, Willem cooked, none Asian, so I volunteered to cook this time. We had the fish from market (fresh!) and plenty of veg. Fish was halibut, which is not a common fish in Asia, never eaten that before. Well… lesson learned was that this fish is no good for steaming, the texture of fish was all gone, and the meat lack of taste.
Aubergine was ok, forgotten to add the red chili (didn’t refer back to my own recipe!), mixed veg with prawns was nice and the dish which everybody liked was the stir fry lady fingers.
In the Asian supermarket here, often I see lady fingers on the shelf but first time bought it. Never cooked that dish before but I remember it’s supposed to be sticky. Oh well, stir fry, what can go wrong?
- Lady fingers – I had about 16 of them, remove the stem and cut at an angle of about 30-45degree, 1.5cm apart. I think the reason of cutting it with an angle is to increase the cut surface for more “sticky juice” effect
- Red chili – 1, slice similar to the lady fingers except much thinner
- Garlic – 3 cloves, chopped finely
- Dried prawns – 5-6, soaked and chopped finely
- Corn flour – 1 teaspoon, mixed well with 2 tablespoon of water
- Salt – 1/2 teaspoon
- Oyster sauce – 1 teaspoon
Stir frying lady fingers is very similar to the aubergine. First heat up the wok with some oil, add the garlic and dried prawns, stir fry until fragrance and then add the lady fingers and chili. Stir fry for 30 seconds, turn up the heat and add a cup of water. Close the lid and let it steam for 1 minute.
Open the lid, add the salt and oyster sauce, keep stir frying it for another minute. If you find it too dry, add more water. Pour in the water mixed with corn flour (this act as a binder and thickener), mix it well with the lady fingers.
Turn off the heat and serve the lady fingers on a plate.