Pre-Natal Diet - Some Vegetable Dishes

"DOU MIAO" (Pea Shoots) WITH MUSHROOMS

400g "Dou Miao" / Pea Shoots
100g Fresh Shiitake Mushrooms, cut into strips (or buy the already stripped dried mushrooms & soak them)< br> 2 cloves garlic, chopped
1 onion, chopped
2 slices old ginger, chopped
2 Tbsp Oil

Seasoning: 1 tsp salt, 1 tsp sugar, 1 tsp light soy, 1 Tbsp oyster sauce.

• Wash "dou miao" & mushrooms.
• Heat Oil and fry ginger, onions & garlic until fragrant.
• Add "dou miao", fry for 1 min over high heat. Add mushrooms & seasoning. Fry well for another minute. Ladle out & serve immediately.

ASPARAGUS WITH DRIED SCALLOPS

Steaming "Liquor" for Dried Scallops: 
1 tsp Chinese rice wine, 1 tsp oil, 2 Tbsp water from soaking scallops.

Sauce:
1 tsp oyster sauce, ½ tsp light soy, ½ tsp sugar, ¾ tsp cornflour, dash of sesame oil, dash of pepper, 3 tbsp steaming liquor from dried scallops.

• Rinse scallops, soak for 2 hrs & remove. Add in steaming ingredients, cover with microwave wrap & "steam" in microwave for 5mins to 10mins. Tear into thin shreds.
• Peel away tough part of joint of asparagus. Wash, cut into long strips and parboil. Immerse in water to cool & drain.
• Simmer asparagus in boiled stock until tender. Or use the microwave to cook for 5mins. Arrange on serving plate.
• Heat 1 Tbsp Oil & fry ginger until fragrant. Add the sauce. Bring to boil. Mix in Dried Scallop Shreds. Pour mixture over the asparagus on serving plate. The Serve.

CAULIFLOWER & BROCCOLI WITH MILK

Seasonings: ½ tsp salt, dash of pepper.

• Wash cauliflower & broccoli, cut into florets.
• Put the cauliflower, broccoli & frozen mixed vegetables with a little hot water, cover with microwave wrap, and "steam" in microwave for 4 to 5mins.
• Arrange the Vegetables on serving plate.
• Fry flour with 1½ Tbsp oil in a wok over low heat until slightly brown. Gradually add in fresh milk and blend well. Stir in seasoning. Mix well, and pour over vegetables. Serve.

SPINACH WITH MINCED GARLIC

Chinese Spinach
2 slices old ginger, shredded
3 cloves garlic, chopped

• Wash & pluck spinach into 4inch lengths. 
• Heat 2 Tbsp Oil . Fry ginger & garlic until fragrant.
• Fry vegetables and add seasoning (1 tsp soya sauce, 1 tsp sugar) and fry well for approx. 5mins. Dish out & Serve.

BRINJAL WITH FISH CAKES

2 brinjals
1 piece fish cake.
1 onion, chopped
2 slice ginger, shredded
2 cloves garlic, chopped
½ red chilly, chopped (optional) 1 spring onions, chopped 2 Tbsp Oil ½ tsp Sesame oil

Seasoning: 1 tsp soy, 2 tsp sugar, 1 Tbsp oyster sauce, 4 Tbsp water.

• Wash & cut brinjal into strips of about 2 inches. (leave the skin on).
• Rinse & cut fish cakes into strips about same size as brinjal.
• Heat 1 Tbsp oil until HOT. Put in Brinjal & stir-fry for 3 mins until tender. Remove & set aside.
• Heat another 1 Tbsp oil in wok. Then fry onions, garlic, ginger, & chilly until fragrant.
• Fry the fish cake strips for approx 2mins. Add the brinjal again with the seasoning & mix well for about 2mins.
• Sprinkle chopped spring onions & add sesame seed oil, and serve.

BABY CORN WITH SNOWPEAS

½ Cup blanching liquid from babycorn (or use ½ cup plain water) 1½ Tbsp Oil
1 tsp light soy
2 Tbsp Rice Wine
1 tsp sugar
1 tsp cornflour mixed with 2 tsp cold water

• If using fresh baby corn, blanch in boiling water for 3 mins first. Drain & reserve ½ Cup of the blanching liquid. Slice each ear of baby corn in half lengthwise.
• Heat oil & fry garlic until fragrant. Add snowpeas and stir-fry for 2mins. Add babycorn & stir.
• Add remaining ingredients except cornflour paste. Bring to a boil.

Add cornflour paste and stir until sauce is thickened and clear. Serve.

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