Shredded Potato Pancake Ingredients 1 medium potato (peeled) ½ teaspoon salt A pinch of black pepper 1–2 tablespoons cooking oil Barbecue seasoning (to taste, optional) Instructions Shred the peeled potato (no starch rinse). Toss with salt and pepper. Heat oil in a non-stick pan over medium-low heat. Add the potato and press firmly into a flat pancake. Fry 2–3 minutes until the bottom is golden and set, then flip. Fry the other side for 2–3 minutes until fully golden. Serve warm with barbecue seasoning if desired. Tips Keep heat medium-low to avoid burning. Press firmly to help the pancake hold its shape. Unrinsed starch creates a soft, tender interior.
Braised pork ribs Ingredients 600g pork ribs 2 tbsp cooking oil 1 tbsp cooking wine 2 stalks green onions (sliced) 3 slices ginger 2 star anise 2 bay leaves 1 small cinnamon stick 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp pre-made caramelized sugar (or 5-6 rock candies) 1 tsp salt Boiling water (enough to cover ribs)
Instructions Heat oil in a wok over medium heat. Add pork ribs and fry until one side is browned. Flip and cook until both sides are golden and fragrant. Drizzle with cooking wine to remove gamey smell. Toss in green onions, ginger, star anise, bay leaves and cinnamon. Add light soy sauce and dark soy sauce, mix quickly to coat ribs evenly. Pour in boiling water to fully cover the ribs. Add caramelized sugar (or rock candies) and stir gently. Bring to a boil over high heat. Turn down to low heat, cover with a lid. Simmer for 30 minutes until ribs are tender. Fish out the spice residues with a slotted spoon. Add salt for seasoning, cover again. Cook for another 10 minutes to let flavors soak in. Crank up the heat to high. Thicken the sauce until it coats the ribs well. Serve hot—dig in!
Tips Pat ribs dry with paper towels before frying to avoid oil splatters. Use boiling water instead of cold water to keep ribs tender. Adjust sugar and salt according to your taste preference. Simmer on low heat to ensure ribs absorb flavors fully.
Light & Low-Fat Shrimp, Broccoli and Carrot Stir-Fry Serves 1–2 | Prep time: 10 mins | Cook time: 5 mins Ingredients 200g raw shrimp, peeled, deveined, patted dry ½ medium carrot (abt 110g), peeled 450g broccoli florets 2 cloves garlic, minced 1 tsp salt (divided) 1 tbsp low-sodium soy sauce 1 tbsp cornstarch ⅓ cup (80ml) water 1 tbsp cooking oil (divided)
Instructions Slice carrot diagonally into ½-inch chunks, stand upright, cut into diamond slices. Mix ½ tsp salt, soy sauce, cornstarch, water in a bowl; set sauce aside. Boil water, add ½ tsp salt + 1 tsp oil. Blanch broccoli + carrot 1 min; drain. Heat 2 tsp oil in wok/skillet. Stir-fry shrimp 1–2 mins until pink. Add garlic, stir 30 sec until fragrant. Toss in blanched veggies + reserved sauce. Stir-fry 1 min until sauce thickens. Serve hot! #LowFatMeal#EasyStirFry#ShrimpRecipe#easyrecipe#simplerecipe#chinesecuisine
AI Generated·May contain errors
A simple potato recipe.
Pan-fried shredded potatoes.
Soft, tender and tasty.
Peel one potato and shred it.
Add half a teaspoon of salt and a pinch of pepper.
Then toss well to combine.
Heat oil in a pan.
Add the shredded potatoes and press firmly with your hand to flatten.
Fry over medium low heat until the bottom sets.
Then flip and cook until both sides turn golden brown.
Sprinkle some barbecue seasoning for extra flavor.
It's easy to make and saves time.
Give it a try.
Simple steps for a tender,
flavorful ribs that'll have you licking the plate.
Heat oil in a wok.
Add the pork ribs.
Fry over medium heat until one side is browned.
Then flip.
Cook until both sides are golden and fragrant.
Drizzle with a splash of cooking wine.
Toss in green onions,
ginger,
star anise,
bay leaves,
cinnamon.
Add light and dark soy sauce.
Mix quickly for color.
Pour in enough boiling water to cover the ribs.
Add pre-made caramelized sugar or a few rock candies.
Cover with a lid and simmer for 30 minutes.
Add a teaspoon of salt for seasoning.
Cover again and cook for another 10 minutes to let the flavors soak in.
Crank up the heat to thicken the sauce.
Let it coat the ribs well.
Dig in.
Add fresh corn to the pot.
Top with two cheese slices and one piece of butter.
Slowly pour 400ml milk.
Cover the pot.
Simmer on medium low for 10 minutes.
Time's up.
Creamy milk scented corn is done.
Don't waste leftover cheesy milk.
Two scoops into black coffee.
Creamy latte.
So refreshing.
Cook instant spicy noodles in the same pot.
Toss with sauce until fully coated.
Sprinkle seaweed and sesame.
Then add a runny poached egg.
One pot, three treats.
Sweet corn, cheesy milk glotte and spicy noodles.
Totally awesome.
This energizing open-faced sandwich is my go-to healthy breakfast today.
Spray oil in a pan.
Pan fry shrimp until pink and cooked.
Add a little more oil.
Toss in shredded cabbage and carrots.
Stir fry briefly.
Season with sea salt and black pepper.
Pile the veggies right in the middle of the pan.
Then make a well in the center.
Crack in an egg.
Drizzle a bit of water.
Turn off heat.
Cover and let sit 3 minutes.
Grab a toasted bread slice.
Squeeze on some salad dressing.
Layer cheese slice.
Pile on the cabbage carrot egg mix.
Then top with shrimp.
Your perfect healthy breakfast is ready.
Light and low fat shrimp.
Broccoli and carrot stir fry.
Super easy for home cooks to nail.
Slice peeled carrots diagonally into small chunks.
Stand them upright and slice into even diamond shapes.
Combine salt, low sodium soy sauce, corn starch and water in a bowl.
Set aside.
Bring water to a boil.
Add 1 teaspoon of salt and a drizzle of cooking oil.
Add the broccoli and carrots.
Blanch for 1 minute.
Then remove and drain.
Heat a little cooking oil in a wok.
Add the prepared shrimp and stir fry until they turn pink.
Toss in minced garlic and stir fry until fragrant.
Add the blanched broccoli and carrots.
Pour in the prepared sauce.
Stir fry quickly and evenly.
Then serve immediately.
Give it a go.
