Sunday, April 8, 2012

Stir-Fry Lettuce with Fried Dace & Black Beans





豆豉鱼炒油麦菜 


My generation grew up eating fried dace with black beans, luncheon meat, Char Kway Teow with crispy pork lard, animals innards (including my favorite pig's blood pudding).  Gosh .... all seem to be terribly unhealthy food for today's standard of low salt, high fiber with less fats.

I have not eaten fried dace with black beans for a very long time.  In fact, this is my first ever purchase!  Back home, my mother would usually serve this with plain porridge --- super satisfying!  

To make this a healthier dish, I used half the sauce/oil in the canned fish (discard the remaining sauce) and cook with lots of lettuce and chopped garlic.  Serve with rice.


Method:
1) Break the fried dace into smaller pieces.
2) Blanch the lettuce in hot water briefly (add a little salt and oil) just to soften the lettuces a little for easy stir-fry.  Drain water away.
3) Heat wok on high heat.  Add a little oil and stir fry some shredded ginger and chopped garlic till fragrant.
4) Add the lettuces and give a few quick stir.  Add in the shredded fried dace, black beans and some sauce/oil from the can.  Stir well to combine.
5) Add some sliced chili, stir and serve.





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