The Bubble Chef

The Filipino way of cooking and its recipes are greatly influenced by American, Spanish, Chinese, Japanese, Vietnamese and European cooking. The versatility and difference in tastes makes it unique. Stir frying for instance came from Chinese who have ways of manipulationg food in its simplest form thru ancient techniques. In fact, if you'll check out the meaning of stir-fry in the dictionary, you can come up with a simple meal at no time using a small amount of oil, a wok or large skillet over high heat with the prepared ingredients usually vegetables, together with shrimp, chicken or beef. While it is important to preserve the flavor, color and texture of the food, it is necessary to constantly stir the ingredients to keep the vegetables crisp.



In stir-frying, it is important to have all the ingredients ready. In fact preparing the ingredients will take longer than the actual cooking. To add flavor and aroma to stir-fry, use typical aromatics like garlic, scallions, red pepper flakes, shallot or chilli peppers to name a few. I'll be using frozen stir fry vegetable blend I bought in our local grocery store but if you will use fresh vegetables, cut them into small pieces separating them according to their cooking times. Green beans for example should be added before faster cooking vegetables like pea pods and tomatoes. When everything is ready, add the cooking oil to a wok or large skillet. A wok is a large deep bowl made of thin metal with gentle curved sides. Typically one uses wok so that heat concentrates at the bottom of the pan and the curved sides allow you to push the ingredients to cooler areas. However, you can still use typical frying pan but it won’t cook as fast thus keeping your vegetables as crisp as you would want. Normally, you’ll be cooking at very high heat when stir-frying, you may want to use a high smoking point oil like peanut, corn, or canola.

Ingredients:

1 16 oz. (1 lb) Frozen Vegetable Stir-fry Blend
1 tbsp. of Peanut Oil
1 15 oz.(1 can) Quail eggs, cooked
1/2 lb Shrimp

Sauce:

2 tbsp. cold Water
2 tsp. Corn starch
2 tbsp. Soy sauce
2 tbsp. Oyster sauce
1 tbsp. Dry sherry
1 tsp. sugar
1 dash of pepper


Methods:
Combine all sauce ingredients in a small bowl and let sit for at least one hour.

Heat oil in wok or large skillet over medium heat. Lift and tilt the wok to evenly distribute the oil over the bottom. To test the hotness of the oil, add a single piece of vegetable to the hot wok. If it sizzles, proceed with the next step.

Season the oil to give distinctive flavor by stir-frying the garlic and or/grated gingerroot for 15 seconds.

Now add the frozen vegetables and cook on medium heat 5 to 10 minutes stirring constantly to prevent scorching. When done, remove the vegetables from the wok. Then stir-fry the shrimp. As soon as the shrimp turned orange, put back the stir-fried vegetables, add the eggs and continue cooking until heated through. Lastly, add the sauce, stir everything together just to coat. Serve immediately.


Mmmmmmmmm that meal looks delicious, Carms! And the recipe’s so easy to follow too!  


Thanks Toni! yeah its very easy to prepare… good for busy mom/wife:)  


Great work!
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Thank you!
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