Stir fried Chayote with Spices 青炒香料合掌瓜

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.

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.

Simple Saag Paneer

INGREDIENTS:

1 black Paneer, cubed

6 stalks Spinach, fresh

1 Yellow Onion, small, finely chopped

1 Tomato, finely chopped

2-inches long Ginger, peeled and finely chopped

7 Garlic Cloves, peeled and finely chopped

1 tablespoon Ground Cumin

1 tablespoon Ground Turmeric

1.5 tablespoons Garam Masala

1 teaspoon Chilli Flakes

1/3 teaspoon Salt

1/2 cup Greek Yogurt, plain

DIRECTION:

1. Bring a pot of water to a boil over high heat.  Add spinach.  Cook the spinach until softened; about 5 minutes.  Drain well; finely chop the spinach.  Set it aside.

2. Heat up about 2 tablespoons vegetable oil in a non-stick pan.  Add cubed paneer and fry until they are golden brown over medium heat.  Transfer them to a plate; set aside.

3. Add another tablespoon of vegetable oil in the pan.  Add chopped garlic, ginger and onion.  Fry them over medium heat until fragrant.

4. Turn up the heat to high.  Add spinach, tomato, cumin, turmeric, masala, chili flakes and salt.  Continuously cook the mixture until the chopped tomato is soft and most of the liquid is gone.

5. Reduce the heat to medium again.  Stir in the yogurt and add the panner back to the spinach.  Cook until the panner heats through.  Quickly transfer the spinach mix to the serving plate.  Serve it with steamed rice.