Stir-fries are always welcome as quick, simple and delicious dinners for me. Today's feature is a variant of the Chinese chive - this is a lighter coloured variety and has a cool name in Chinese, "Green Dragon vegetables". In terms of flavour, it still has the fragrant and rather 'grassy' scent and has the same crunchy texture. This dish is best served right from the wok as it tends to release liquids after awhile. I do hope you give this a try sometime!
Time flies...it's almost the end of another year! Are you looking forward to the new year's already? have been cooking rather simply as of late and today's feature is just a good old vegetable stir fry. Instead of using just pork or chicken, you can use the roasted versions to add some crunchy fragrance to your dish. Always great with rice, minimal oil, all in all a relatively healthier dish. To make the dish more colourful, you can add in some sliced carrots as well.
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