Stir-fried Shrimp with Shanghai Greens

 This classic light home dish features plump bouncy shrimp paired with fresh crisp Shanghai greens.

 The taste is fresh and savory, low in oil and healthy, perfect for daily meals.

Ingredients

Main Ingredients

180g fresh shrimp

250g Shanghai greens

Aromatics

3 garlic cloves

2 thin ginger slices

Seasonings

1 tsp cooking wine

1 tbsp light soy sauce

Pinch of salt

A little white sugar

Ground white pepper

Cooking oil

Step-by-Step Instructions

1. Prepare ingredients

   Peel off shrimp shells, remove the black vein, rinse thoroughly and drain water.

   Wash Shanghai greens and split into individual pieces. Mince garlic and ginger.
2. Marinate shrimp

   Put shrimp in a bowl, add cooking wine and white pepper, mix well and marinate for 8 minutes to remove fishy smell.
3. Fry shrimp

   Heat cooking oil in a wok over medium heat. Add shrimp and stir-fry quickly until it turns pink and curled up. Scoop out and set aside.
4. Sauté aromatics and greens

   Leave residual oil in the pan, stir-fry ginger and garlic until fragrant. Put in Shanghai greens, stir-fry on high heat until the vegetables become soft and bright green.
5. Combine and season

   Return the fried shrimp to the wok. Add light soy sauce, salt and a little sugar, toss evenly to blend flavors fully.
6. Serve

   Turn off heat, transfer to plate and serve hot immediately.

Cooking Tips

1. Stir-fry greens on high heat briefly to retain crisp texture.
2. Avoid overcooking shrimp to keep tender springy mouthfeel.
3. Light seasoning better highlights natural umami of seafood and vegetables.

Black Pepper Diced Chicken with Brown Rice

 A healthy satisfying meal combining chewy brown rice and savory tender diced chicken.

 Rich black pepper aroma, balanced nutrition, low calorie and great for daily meals.

Ingredients

Main Ingredients

120g brown rice

200g chicken breast

Side Ingredients

Half onion

1 small carrot

Half green bell pepper

Aromatics

2 garlic cloves

1 slice ginger

Marinade for Chicken

1 tsp cooking wine

1 tsp light soy sauce

Pinch of salt

Ground black pepper

1 tsp cornstarch

Seasonings

1 tbsp oyster sauce

Extra ground black pepper

A little sugar

Cooking oil

Step-by-Step Instructions

1. Cook brown rice

   Rinse brown rice clean, soak in water for 30 minutes. Add proper water and steam or boil until fully cooked and fluffy, set aside.
2. Process and marinate chicken

   Cut chicken breast into small dices. Mix with cooking wine, light soy sauce, salt, black pepper and cornstarch. Marinate for 15 minutes.
3. Cut vegetables

   Dice onion, carrot and green bell pepper. Mince ginger and garlic.
4. Stir-fry diced chicken

   Heat oil in pan, add chicken dices. Stir-fry quickly until golden and well-done, take out for later use.
5. Sauté vegetables

   Use remaining oil, fry ginger and garlic till fragrant. Add carrot, onion and bell pepper, stir-fry 2 minutes until tender crisp.
6. Mix and season

   Put chicken back into pan. Add oyster sauce, sugar and abundant black pepper. Stir evenly to coat all ingredients.
7. Match with rice

   Place cooked brown rice on plate, arrange black pepper chicken and vegetables beside it. Serve hot.

Cooking Tips

1. Soak brown rice in advance for softer taste.
2. Do not overcook chicken to keep tender texture.
3. Adjust black pepper amount according to personal taste.
4. Quick stir-fry keeps vegetables fresh and crisp.