Tag Archives: Stir Fry

Black Hokkien Mee

This is the Kuala Lumpur variant of Fried Hokkien Prawn Noodles, similar to the usual Chinese Stir-Fry, but going crazy with the rendered lard and dark soy sauce, the darker the better.

  1. Get your noodles, or linguine boiling in a pot and have your ingredients all ready. Drain your noodles or pasta as soon as they’re done. This is important ‘cos stir-frying is a whizz, no time for chopping carrots while your garlic is burning away into a pile of charred lumps.
  2. In a screaming hot wok of a tablespoon of oil, get your slices of Chinese sausage, or lardons in.
  3. Add minced garlic, minced onion and a slice of ginger into the wok to flavour the oil.
  4. Welcome the Aroma Fairies.
  5. Carrots go in ‘cos they take longer to cook through.
  6. Once your carrots are almost done, add a small bit of oil and crack in a egg, stirring it about erratically till about done.
  7. Then, add in your marinated (minus soy sauce) Melt-In-Your-Mouth Pork, stir-frying it with small quantities of the noodle boiling water.
  8. Toss in leafy green vegetables and drained noodles.
  9. Go crazy with the dark soy sauce till it’s all nice and blackish. (Bear in mind that doing this can get VERY salty, so the darker the soy sauce, the better.)
  10. Season with light soy sauce if necessary.
  11. Add a generous pinch of sugar and still happily away.

Melt-In-Your-Mouth Pork

I had a friend who once told me that his favourite meat is pork. Personally, if I sink my teeth into pork that is done this way, I literally fall to my knees right away.

Okay, not literally. But heads up for some melt-in-your-mouth goodness.

It should look something like this. And taste absolutely phenomenal. Very Asian, extremely happy-fying.


  • 75g of pork shoulder, sliced thinly
  • 1 tsp of cornflour
  • 3 tsp of soy sauce
  • 1 tsp of sesame oil
  • 1 dash of white pepper
  • half a clove of garlic, minced
  • 1 slice of ginger
  • 75ml of water
  • 1 tsp of cooking oil
  • (optional) quarter a white onion, sliced
  • (optional) 1 closed cup mushroom, sliced

N.B. If you’re going for lean tender soft meat, use pork shoulder. If you’re like me and always prefer it just slighty chewy with fatty bits, use pork loin.

Preparation & Cooking:

  1. In a small bowl, combine the first five ingredients.
  2. Stick a pan or wok onto the hob, put the oil in and get it to be screaming hot.
  3. When the pan is ready, fry the ginger and garlic first, till fragrant.
  4. Then dump your seasoned pork into the pan. Toss and fry about for a bit.
  5. Add water in small amounts. Stir-fry till the water more or less dries up each time. Here, you’re stewing the pork in high heat, building a gravy steadily.
  6. If you’re having it with onions and mushrooms, toss them in now.
  7. In less than 3-5 minutes, your pork should be done. You’re aiming for it to be just cooked, not overdone.
  8. Serve with steamed Thai fragrant rice, or with nothing else.

Pasta Stir-Fry

If you wanna make a Chinese Stir-Fry and have no Asian egg noodles in your kitchen cupboard, then spaghetti or linguine works just as well. Just make sure you have all the essential ingredients:

  • chopped garlic
  • a slice of ginger
  • dark soy sauce
  • light soy sauce
  • oyster sauce (bonus)

Pork is usually my meat of choice for stir-fry ‘cos for some reason, I think it tastes the most Chinese. Onions, mushrooms, shrimps, egg, spinach, beansprouts, chillies, even cheese is up to you. Whatever makes you happy.


Garlic and ginger, almost like the yinyang of Chinese Stir-Fry.