Weeknight Chinese Dinner 2【 家常便飯2】

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Ingredients for Egg Drop Soup【蛋花湯】:
2 large eggs (2枚雞蛋)
½ small carrot (1/2支胡蘿蔔)
½ cup frozen corn (1/2杯玉米粒)
2 cups chicken broth (2杯雞湯)
1 Tbsp cornstarch (1湯匙玉米澱粉)
1 Tbsp oil (1湯匙油)
¼ tsp salt (1/4茶匙細鹽)
½ tsp white pepper, divided (1/2茶匙白胡椒粉)
½ tsp sesame oil, divided (1/2茶匙麻油)
1 tsp cooking wine (1茶匙紹興料酒)

Instruction:
Mix 2 tablespoon of chicken broth with the cornstarch to make a slurry.
Finely dice the carrot and cut up the scallion. Season the eggs with white pepper, cooking wine and sesame oil.
Heat 1 tablespoon oil and add the scallion, when it’s browned and fragrant, discard it. Add the carrot and the corn, stir fry for a minute, then add the chicken broth and bring it to a boil. Season the soup with salt, white pepper and sesame oil. Add the cornstarch slurry, stir and mix thoroughly. Add in the eggs when it boils again, and quickly use a pair of chopsticks or a spoon to stir the eggs clockwise, the faster you stir, the finer the egg strands will be. When the soup boils again, it’s done. Sprinkle some chopped scallions and white pepper to give its final touch.

Ingredients for Garlic Stir Fried Baby Broccoli【蒜香芥蘭】:
8 oz baby broccoli (8 安士綠椰花)
2 garlic cloves (2粒蒜瓣)
1 Tbsp oil (1湯匙油)
Salt to season the water (煮水細鹽)

Instruction:
Thinly slice the garlic. Trim off the end tips of the baby broccoli and cut them into 2 inches long sections. Bring a pot of water to a boil, season the water with generous amount of salt just like how you season your pasta water. Let the broccoli boil in the salted water for 1 minute, so that the broccoli is well seasoned, and its bright green color will be preserved. Pull them out and set aside.
Heat up one tablespoon oil, add the sliced garlic, let them fry on medium heat for a minute or two. When they are lightly browned and fragrant, add in the broccoli, give them a few quick stir fry and the dish is done.

Ingredients for Fish Fillet with Black Pepper Sauce【黑椒魚片】:
10 oz fish fillet(cod, halibut, flounder, basa are good choices) (10 安士魚片)
¼ tsp grated ginger (1/4茶匙薑泥)
¼ tsp white pepper (1/4茶匙白胡椒粉)
½ tsp table salt (1/2 茶匙細鹽)
2 tsp cooking wine (2茶匙紹興料酒)
½ tsp sesame oil (1/2茶匙麻油)
1 tsp cornstarch (1茶匙玉米澱粉)
½ onion (半隻洋蔥)
½ red bell pepper (半隻甜椒)
1 garlic clove (1粒蒜瓣)
¼ cup water (1/2杯清水)
1 Tbsp premium oyster sauce (1湯匙鮮味蠔油)
2 tsp soy sauce (2茶匙豉油)
½ tsp sugar (1/2茶匙糖)
½ tsp black pepper (1/2 茶匙黑胡椒粉)
1 tsp cornstarch (1茶匙玉米澱粉)
2 Tbsp oil (2湯匙油)

Instruction:
Slice the fish at an angle almost flat to the cutting board so you will get thin and even size pieces. Season the fish with grated ginger, salt, white pepper, cooking wine, sesame oil and cornstarch. Mix well and set aside. Finely mince one garlic clove, slice half of the onion and the bell pepper. In a separate bowl, mix together water, oyster sauce, sugar, black pepper, soy sauce and cornstarch. Mix well and this will be the sauce of the dish.
Bring a pot of water to boil, then turn the heat to low. Add in the fish pieces one by one, make sure they don’t stick to each other. Turn up the heat to bring the water back to a boil. The fish pieces are fully cooked when they float to the surface. Drain and set them aside.
Add two tablespoon oil to the wok, add in the onion, let them fry on one side for a minute to brown. We like the charred flavor from the onion in this dish. Add in the bell pepper, minced garlic, and the sauce, when the sauce thickens, add the fish pieces. Toss and coat evenly, and it is done.