This quick and easy home-style stir-fry is incredibly delicious—the fermented black bean fish is rich and savory, while the romaine lettuce stays crisp and refreshing, creating a wonderfully layered texture. The canned fermented black bean fish already has a salty flavor, so no extra salt is needed. Stir-fry the romaine over high heat to prevent it from releasing water. Start with the stems, then add the leaves to keep them crisp. It's simple and easy to make—if you're unsure what to cook, give this a try!
I、 Spinach with Fermented Black Bean Fish
Ingredients: Spinach, 1 box fermented black bean fish
Seasonings: Minced garlic, bird's eye chili, oyster sauce, sugar, chicken bouillon
Method:
1️⃣ Wash spinach and cut into small sections. Tear fermented black bean fish into small pieces. Set aside.
2️⃣ Prepare minced garlic and chili peppers. Heat oil in pan, stir-fry fermented black beans first, then add garlic and chili peppers until fragrant.
3️⃣ Add romaine lettuce stems and stir-fry over high heat for one minute. Add leaves and stir-fry until wilted. Season with a splash of oyster sauce and sugar for flavor. Add fermented black bean fish, sprinkle with chicken bouillon powder, and quickly toss to combine.
II. Stir-Fried Broccoli with Fresh Squid
Ingredients: 1 fresh squid, 1 green bell pepper, ½ carrot, ½ onion, ½ head broccoli, 5 slices ginger, 2 garlic cloves, 1 tbsp oyster sauce, 2 tbsp light soy sauce, 1 tbsp sugar, 2 tbsp cooking wine, ½ tbsp cornstarch, 2 tbsp water, oil as needed
Method:
1. Remove the squid's innards and cartilage. Peel off the outer membrane and rinse thoroughly.
2. Cut the cleaned squid in half lengthwise, then slice into flower-shaped pieces.
3. Bring water to a boil in a pot with cooking wine. Add the squid, stir briefly until it curls, then immediately remove and drain.
4. Soak broccoli in salted water for about 10 minutes, then rinse thoroughly with clean water.
5. Bring water to a boil, add a suitable amount of oil and salt, then add the broccoli. Remove once it changes color and drain well.
6. Prepare the sauce: In a bowl, combine 1 tablespoon oyster sauce, 2 tablespoons light soy sauce, 1 tablespoon sugar, 2 tablespoons rice wine, 1 tablespoon salt, 1 tablespoon cornstarch, 1 tablespoon water, and a dash of oil. Mix well.
7. Heat oil in a wok. Add minced garlic and ginger slices, stir-frying until fragrant.
8. Add carrots, broccoli, bell peppers, and onions. Stir-fry until carrots soften.
9. Add squid rolls and the prepared sauce. Stir-fry until well combined, then serve.
❤️ If this seems too involved, simply dip blanched squid in sweet soy sauce mixed with a dash of mustard—it's incredibly delicious!
Squid is rich in high-quality protein, potassium, selenium, zinc, DHA, and cholesterol; broccoli is packed with lutein, beta-carotene, potassium, and vitamin C; bell peppers are abundant in vitamin C, potassium, and beta-carotene. Lutein, carotene, and DHA benefit eye health; DHA supports eye, brain, and cardiovascular function. Selenium boosts immunity, provides antioxidant protection, and fights cancer. Potassium helps lower blood pressure, while vitamin C promotes collagen synthesis. This dish is suitable for most people, especially those who strain their eyes frequently, work overtime, or stay up late. It is not recommended for individuals with high cholesterol.
III. Steamed Beef with Pickled Mustard Greens
Today we recommend a super rice-friendly home-style dish—Steamed Beef with Pickled Mustard Greens! Tender, juicy beef paired with savory pickled greens, steamed and mixed with rice—it's irresistibly delicious! A 10-minute dinner secret for working folks after work. Even kitchen novices can pull this off flawlessly!
【Ingredients】
200g beef (sliced against the grain for tenderness!)
1 pack Fuling pickled mustard greens (classic red bag)
Marinade: 1 tbsp light soy sauce + 1 tbsp oyster sauce + 1 tbsp cornstarch + pinch of sugar + pickled mustard greens (mix well) + 1 tbsp peanut oil
Essential garnish: chopped scallions
【Steps】
❶ Combine beef and marinade. Massage for 2 minutes.
❷ Steam over high heat for 6 minutes once water boils (set timer!).
❸ Sprinkle with chopped scallions before serving.
So incredibly fragrant and satisfying! Super simple to make—definitely give this a try, everyone!!!
IV. Five-Spice Fried Eggs
Foolproof “Five-Spice Fried Eggs”—sweet, sour, crispy, and utterly appetizing! Ladies! No one should miss out on this divine Cantonese dish! Crispy fried eggs coated in rich sweet-and-sour sauce—one bite of that tangy-sweet flavor will steal your heart. You'll polish off three bowls of rice! Even kitchen newbies can recreate this street-food classic in 10 minutes.
Essential Ingredients: 5 eggs | Half a bowl of sweet-and-sour Five-Lily Vegetables | 3 tbsp tomato sauce | Pinch of salt/sugar | Half a bowl of water | Oil as needed
Secret to Explosive Deliciousness 1️⃣【Make the eggs fluffy!】 Heat oil until chopsticks bubble. Keep high heat! Slide whole eggs into oil (don't beat them!). They'll instantly puff up like sunflowers ✨. Remove when edges turn golden-brown.
2️⃣【Divine Sweet-and-Sour Sauce】 3 tbsp ketchup + original Five-Spice Sauce + sugar/salt + 3 tbsp water
❗️Key: Taste first, then adjust! Add more vinegar for sourness, more sugar for sweetness. Sauce should coat the spoon perfectly!
Ultra-Detailed Steps ❶ Let eggs rest undisturbed in bowl (do not beat!)
❷ Prepare sweet and sour sauce and set aside
❸ Heat oil to medium-high (70% hot), slide in eggs and fry until golden and crispy around the edges
❹ Reserve some oil to stir-fry Five-Lotus Vegetables until fragrant, then pour in sauce and bring to a boil
❺ Thicken with cornstarch slurry until glossy, then drizzle over fried eggs
🌟 I call this dish the Rice Assassin! The sweet-and-sour sauce soaks into the crispy egg edges, bursting with flavor with every crunchy bite. The refreshing Five-Lotus Vegetables cut through the richness—the whole family will fight over every last scrap!
V. Beef Stir-Fried with Tomatoes
Ingredients: Tomatoes, beef
Steps:
1️⃣ Slice beef (marinate with 1 tbsp cooking wine, a dash of dark soy sauce, 1 tbsp light soy sauce, 1 tsp salt, and 1 tbsp cornstarch for 10 minutes)
2️⃣ Dice one tomato
3️⃣ Mince garlic and chop scallions (small amount) Method:
1️⃣ Heat oil in wok, add beef and stir-fry until color changes. Remove and set aside.
2️⃣ Heat oil in wok, add minced garlic and sauté until fragrant.
3️⃣ Reduce heat to low, add tomatoes and stir-fry until juices release.
4️⃣ Add a small amount of tomato paste and stir to combine.
5️⃣ Add 1 tablespoon light soy sauce
6️⃣ Add 1 teaspoon salt
7️⃣ Return beef to pan and stir-fry until well combined
8️⃣ Sprinkle with chopped scallions and serve immediately
VI. Zucchini with Dried Shrimp and Glass Noodles Hot Pot
Ingredients: Zucchini, pork, glass noodles, ginger, dried shrimp, salt, sugar, oyster sauce, cornstarch, water, peanut oil, sesame oil
Method: 1. Peel the zucchini and cut into strips. Set aside.
2. Marinate pork: Combine salt, sugar, oil, oyster sauce, and cornstarch. Marinate for 15 minutes.
3. Soak glass noodles in cold water for 30 minutes. Rinse dried shrimp and soak for 10 minutes.
4. Heat oil in a wok, stir-fry pork until fragrant, then remove and set aside.
5. Leave some oil in the wok, add ginger and stir-fry until fragrant. Add zucchini strips and stir-fry until fragrant.
6. Pour in an appropriate amount of hot water, add pork strips, dried shrimp, and the soaking liquid from the dried shrimp.
7. Add an appropriate amount of salt and sugar, cover, and simmer for 3 minutes.
8. Add the soaked glass noodles, cover, and simmer for 1-2 minutes (cut noodles into shorter lengths if needed).
9. Prepare the sauce: mix salt, sugar, oyster sauce, cornstarch, sesame oil, and water.
10. Stir-fry until well combined, then serve immediately!
VII. Salted Fish and Eggplant Stew
Low-oil version, no frying required❗ Salted Fish and Eggplant Stew—every bite tastes like meat!
Ingredients
Eggplant…………2
Green and red chili peppers……a few
Salted fish…………to taste
Minced garlic
Shredded ginger……to taste
Cooking Steps
① Peel the eggplant—otherwise it won’t taste good no matter how you stir-fry it. The skin is tough!
② Rinse salted fish thoroughly, dice, and set aside.
③ Heat oil in wok, stir-fry salted fish until fragrant. Add green/red chili peppers, minced garlic, and shredded ginger; stir-fry until aromatic.
④ Add eggplant and stir-fry. Prepare a bowl of water; add in 3 batches. Each time, add a little more when liquid nearly evaporates, continuing to stir-fry!
⑤ Once eggplant softens completely, add the final splash of water. Cover and simmer over low heat for 2 minutes. Keep an eye on it—lift the lid occasionally to check if it's drying out.
⑥ Season with oyster sauce, light soy sauce, salt, and white sugar. Garnish with remaining diced chili peppers and serve. _
⚠️ Tips: ① White eggplant is recommended—it softens easily without peeling. Flower or black eggplant also works well, with tastier flesh! Avoid common purple eggplant, as its skin is tough.
② Mackerel salted fish pairs best with this dish, offering a rich, melt-in-your-mouth texture.
③ Adding water in stages helps control moisture levels—it softens the eggplant without producing excess liquid, allowing it to reduce perfectly by the end. 💯
④ Use high heat only for sautéing salted fish and seasonings. Maintain medium-low heat throughout cooking. Since this low-oil method uses minimal fat, it risks burning if dry or oily. Just add water as needed to prevent sticking.