Chicken and spinach, stir-fried

Yesterday's breakfast: stir-fried chicken and spinach. Usual combination, but heated the wok properly and everything came out with a wonderful fragrance. Only thing was I fried the chopped garlice a wee bit too long before adding in the meat. All turned to brown bits and the smell of slightly burnt garlic filled the air. Ah, but what a wonderful smell...

Hmm, a little flash makes a world of difference.

Chicken and vegetables

Yesterday, boiled chicken breast with spring onions and mizuna for a simple soup.

Before that, I recall stir-frying chicken with broccoli and some soya sauce.

Very simple stuff these few days.

Tofu and spring onions

This morning, fried beancurd and spring onions in oyster sauce. Had pressed the beancurd overnight. Cut it into cubes this morning, sliced the spring onions and chopped some garlic. Heated some oil in the wok, threw in the garlic, and once the fragrance emerged, added the tofu. Stir-fried until I felt the texture was fine, and then added in the spring onions (white bits). Mix for a few seconds, and then added the oyster sauce (Lee Kum Kee, the oyster sauce). Fried a little more, and then added the rest of the spring onion (green bits). Stir, dashed some sesame sauce, and it was done.

Verdict: good. Haven't had that heady oyster sauce fragrance for a while now. Needs chilli though for some zest. Maybe also some minced meat to give weight to the flavour. Might try adjusting the length I fry the tofu for and thus the texture.