Growing up in Hong Kong, the spices I most often use in stir-frying are garlic and ginger, if you count them as spices. But of course I know in some provinces in China, the use of star anise and bay leaves are equally common. Last week, I came across a Chinese cooking video, in which the lady was cooking lettuce stems with spices and chopped chilli. It was absolutely mouthwatering. However, I am the only person who like spicy food at home so chill is a 'no, no" in my cooking.
For this recipe, I highly encourage you to sprinkle a handful of chopped chilli when stir-frying. The heat can certainly bring extra depth of the flavour of the chayotes.
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| The look of chayotes |
INGREDIENTS:
3 Chayotes
2 Carrots, peeled
2 Bay Leaves
1 tablespoon Gloves Cloves
2-3 pieces Ginger
3 Star Anises
1 teaspoon Sugar
2 tablespoons Chinese Cooking Rice Wine
4 tablespoons Vegetable Oil
1/2 teaspoon Salt
DIRECTION:
1. Combined all the spices together; set aside.
2. Cut chayotes into about 1/2 cm pieces; cut the carrot in the same manner.
3. Heat up vegetable oil along with the spices over medium heat.
4. When the spices are fragrant, add chayotes and carrots. Stir fry for about 5 minutes.
5. Drizzle in the rice wine and allow it to evaporate. Add sugar and salt. Continue to stir fry until the chayotes are slightly soften, about 10 minutes. Transfer them to a serving plate.
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