Today I’m revealing my secret to whipping up a super-duper quick and easy but oh so yummy Asian vegetable dish(es). The secret is… fried shallots and garlic oil! I’d like to call it the wonderful Asian dressing!
Just chop the garlic finely and cut the shallots into thin slices (diagonally, so they look coin shapes) and fry them in oil (vegetable or peanut) until they are golden brown. You can chop as many as you wish but if you need a guide, start with 10 shallots and 5 cloves of garlic and fry them in about quarter cup of oil. Store it in a covered jar. And always scoop out fried shallots and garlic together with the oil to make yummy vegetable dishes.
Add 1-2 tbsps of wonder oil + 1 tbsp of light soy sauce to any ONE of the following:
- ladyfingers aka okra (about 15 pieces)
- brinjal (aubergine, eggplant)
Add 1-2 tbsps of wonder oil + 1 tbsp of oyster sauce to any ONE of the following:
- *green leafy vegetables – baby pak choy, chye sim (sorry I don’t know the English translation for these)
- tofu (the white ones meant for steaming)
Blanch all vegetables first and quickly add the dressing while hot. As for the tofu, heat it for a minute or so first in the microwave.
Yup, that’s my secret to lazy cooking. I whip up a large batch of this yummy fried shallots and garlic oil and store it in a jar which can last me up to three weeks (that’s cause I use it almost every other day). Blanch the veggie of the day, scoop some of the wonder stuff, add some light soy sauce or oyster sauce and voila! I’ve a delicious veggie dish!
For other WFMW tips this week click here.
* Cooked this way, these vegetables dishes are called “yau choy” literally meaning oily vegetables in chinese.
P/S: I learnt this secret from my mom.