William Ting

How to cook veggie with minimal oil

It took me years to break the traditional way of Chinese stir frying. The normal concept is to use a lot of cooking oil, heat it up and then put in garlic, ikan bilis, etc. Fry it for a little while and throw in the veggie and stir fry until the veggie is cooked. The end result is that the kitchen becomes very oily and we consume too much oil.
Then the healthy eating lifestyle becomes fashionable with people "boiling" veggie. The result is tasteless veggie and no one likes it. Anyway, we cannot ignore oil completely!
Now, I developed my own cross bred "fry but steam cooked"!

Steps:
1. Wash veggie as normal and cut to size;
2. Wash your cooking pan or wok;
3. Heat pan or wok until dry;
4. Put in wet garlic, onion, ikan bilis, or whatever (before the oil!)!
5. When the wok is dry again, add in a little oil and fry the above. In this way, oil won't "flies around"

Then add in the wet veggie with a little water dripping. Put the ladle underneath the veggie and flip the veggie over so that the "hot veggie" at the bottom is now on top...

Put the cover on...

When you see steam coming out, the veggie is now cooked.

Lift the cover off, add in msg, salt, or whatever and give it a final stir. By the way, I don't eat msg. The veggie should now be cooked and you can transfer it to the plate.