Auntie Emily’s Seafood Dipping Sauce 愛美麗海鮮醬汁
You can use this sauce for many applications including for stir-fries, salads and noodles. You can also make it low-fat by skipping the oil altogether. Adding some ginger can give it more zing. Add some lemon juice to liven it up. You may also add a few dashes of sesame oil to give it even more flavour.
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Water Spinach with Fermented Tofu 椒絲腐乳炒通菜
This same recipe is also commonly used with lettuce. Instead of fermented tofu, you can also use shrimp paste. Tip #1: for any vegetable that is dense or high in water content, parboiling is the key to keeping the original colour of the vegetable and to prevent your final dish from looking like soup. Tip #2: If you don’t want to parboil your water spinach, you can also fry it on high heat with a larger than usual quantity of oil. When the vegetable is coated with oil, it will be able to maintain its colour. Tip #2: If you’re mixing your vegetables in a sauce, make the sauce in the wok first before adding vegetables so that it will mix with the vegetables more evenly.
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Chinese Long Beans with Shrimp Paste 蝦醬炒豆角
I used Chinese white long beans for this recipe. You can also use Chinese green long beans or green beans for this recipe. Chinese white long beans are slightly sweeter, meatier and has a higher water content than Chinese green long beans. I personally prefer the white ones over the green ones.
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Chinese Long Beans with Shrimp Paste 蝦醬炒豆角
I used Chinese white long beans for this recipe. You can also use Chinese green long beans or green beans for this recipe. Chinese white long beans are slightly sweeter, meatier and has a higher water content than Chinese green long beans. I personally prefer the white ones over the green ones.
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