Saturday, 8 September 2012

Chinese Stir-Fry - the Not So Smelly nor Greasy Way


Chinese food, Chinese stir-fry, Chinese stir-fry recipe

For a while now our kitchen extractor fan hasn't been working. Some might think that it's not a big deal, but when your cooking constantly require a big fire to stir-fry, or the fragrant of cooking is so strong you'll wake up in the middle of the night smelling food, then it is. So for quite some time, we've been either eating food from outside (take away, delivery, dine out, or even instant meals), or home cooked food that doesn't smell much (ie, not tasting much either).

Thing is, we love our strong flavoured kitchen stinking food. Finally, I gave in yesterday. While Abby was having her snack, I quickly prepped the ingredients. Boiled thin spaghetti, Minced pork, Sugarsnap peas, chestnut mushrooms and an onion. However, I didn't stir-fry them. Just because I crave for it, doesn't mean I'll want to stink up the whole house. So, instead of the usual garlic and oil to fragrant the wok, I chucked raw minced pork, strips of onion, sugar, salt, sesame oil, olive oil, dark soya sauce, light soya sauce and dried parsley in a big pot. I mixed the ingredients, started up the fire and covered the pot up.

When it's half cooked, I added a bit more dark soya sauce to the pot, as well as the sugarsnap peas, chestnut mushrooms, 2 eggs and oyster sauce. I stirred and covered them again until cooked. Then I chucked in the boiled spaghetti and stir. Real quick. I adjusted the flavourings after I've turned off the fire.

Although it's missing the 'Wok Hei' (the flavours coming from stir-frying), it's still very nice and sorted part of our cravings out. By the time hubby is home, he thought he smelled ginger. The kitchen wasn't greasy, the house smelled like laundry, and I slept very well.

So if the smell from Chinese cooking is ever the reason that stops you from cooking Chinese at home, give my method a try.