My recent cooking has been much healthier and towards light and simple style. Instead of stir-frying my vegetables, I blanched it. Instead of pan-frying, I steamed. I made an effort to include more fish and vegetables in my cooking, and reduce the consumption of meat and poultry. I still eat my roast pork rice, roti prata and char kway teow. But, I will try to balance up or "compensate" with healthier home-cooked meals. Probably, my weakest link in healthy cooking and eating is dessert - cakes, tarts.... all these which I love to create at home.
I get my idea for this dish from Din Tai Fung's 豆苗虾仁 (Stir Fried Dou Miao with Shrimps). Two things I like about Din's dou miao with shrimps: (1) The dish is nicely presented - beautiful red prawns sitting on a bed of bright green dou miao (2) The prawns are fresh and crunchy. But, I find there's something missing in the dish. The flavours of the dou miao and prawns are separate from each other. While the prawns are tasty, I find the dou miao too bland for my liking. When you do a stir fry, you try to balance and combine the flavours of the ingredients together to create a tasty dish. Din's version is as if you ordered a plate of dou miao and a plate of prawns, and put them nicely together. No wonder the dish is so costly too, cos it is effectively a 2-in-1 dish!
A packet of dou miao
Crab leg meat (I used frozen pack)
Few slices of ginger
An egg white, beaten
A little shallot oil
1) Bring a pot of water to boil (or use a wok). Add a pinch of salt and a teaspoon of cooking oil into the water (these help to keep the dou miao bright and green). Blanch the dou miao in the water for about a minute or less. Remove the dou miao and drain away excess water.
2) Heat up a little cooking oil and add in the ginger slices. Add the crab leg meat and stir fry very briefly. Add a dash of cooking wine, follow by some stock. Bring to boil and add salt to taste.
3) Thicken the gravy with a little cornstarch solution. Add in the beaten egg white and turn off the heat. Add a little shallot oil to the gravy.
4) Arrange the blanched dou miao on a serving plate and pour the gravy over.
As the dou miao is only lightly-blanched, it remains crisp and is well-flavoured by the combined gravy of ginger, cooking wine and crab meat.