It’s Daffodil Day last Friday.
Tuesday, August 30, 2011
Sunday, August 28, 2011
Saturday, August 27, 2011
Thursday, August 25, 2011
Wednesday, August 24, 2011
Tuesday, August 23, 2011
Saturday, August 20, 2011
We also like Szechuan green bean stir fry. It is one of our favourite dishes at Happy Time in Balmoral.
I had been trying in vain for months to cook this dish and the end result was not anywhere near Happy Time’s.
Google is my best friend and I eventually have found something quite close without having to go out of my way to find dry shrimps and Szechuan pickles or chilli paste. I have adapted Rhonda Parkinson’s recipe to suit our taste.
250 grms Green Beans
1 Teaspoon finely chopped garlic (about 2-3 big cloves)
1 Teaspoon minced ginger
1 Tbs soy sauce
1 Tbs oyster sauce (Thai’s MaeKrua is best)
Salt or stock powder to taste
Dried chilli flakes (or capsicum flakes for colour and texture if you cannot stand the heat)
Canola Oil for frying
1. Wash and trim both ends of the beans, cut in half
2.Cook the beans in a little bit of water in microwave for 2-3 minutes (or longer if you like your beans well cooked), drain and dry the beans with paper towel
3. Mix soy sauce, oyster sauce, stock powder (or salt) and chilli flake
4. Heat oil in the wok on medium high, cook garlic and ginger until they start to colour
5. Add beans and stir fry a bit longer until garlic and ginger are well brown then add the sauce mixture. Stir thoroughly until the beans are well coated with sauce.
6. Remove from the heat and serve hot.
This is supposed to be a side dish. We will have it with our Szechuan Chilli Chicken and use only a smidgen of chilli flakes. If you want to have it as main, you can add pork mince when garlic and ginger start to colour. You might need to increase the amount of soy sauce and oyster sauce though. Serve with rice. Yum!