STIR-fried fish slices with ginger and spring onion is a classic Cantonese dish that is easily available at most Chinese tai chow restaurants. But it is also a really simple dish that can be ...

Salted fish is meant to be eaten in small quantities ... which becomes heavy and stodgy when stir-fried. If you don’t have leftover rice in your fridge or freezer, spread out freshly cooked ...

While the fish is steaming make the egg-fried rice. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside. Heat a wok over a high heat. Add the groundnut ...

The quartered stalks are steamed with stir-fried garlic and shallot ... Serve as a side dish alongside any roasted meat or fish—or with fried rice, a boiled egg, and a drizzle of sesame ...

Coat the fish slivers with the mixture, spread the slivers and rub them with sesame seed oil, then stir them in the frying pot.” This is the same dish we eat today. Many stir – fried dishes ...

At InterContinental Kuala Lumpur’s Tao Chinese Cuisine, the Wok-fried Wild Rice with Chicken ... Next, was the Double-boiled Village Chicken Soup with Fish Maw, Dendrobium and Cordyceps Flower ...