Stir-Fried Barley With Snow Peas

Barley, to me, is a very exciting ingredient to work with. Besides boiling it for the water, I use it in stir-fries and to make desserts. I'll share some of the ways I enjoy barley as we go along. For now, feast your eyes on this.

Stir-Fried Barley with Snow Peas

This stir-fry came about because I had boiled way too much barley the other day, an overzealous attempt to clear the grains before the expiry date! I'm trying to stay on the "dont-waste-food" track.

My earlier plan of fried rice for dinner was shelved. Boo hoo but on a brighter note, this was an equally yummy change ~ fried barley < -- if it can be called this.

This mild savoury mix with a tangy lemon scent is good as main or as a side. Feel free to double or triple the ingredients as this is a very small portion.

Ingredients :
- 1 clove garlic (chopped)
- ¼ red chili (chopped)
- 8 pcs snow peas
- ⅔ cup cooked barley
- 1 to 2 tsp olive oil
- Salt to taste
- Pinch of black pepper
- A grating of lemon zest

How-to:
1) Heat olive oil in small pan.
2) Saute garlic until lightly browned.
3) Add snow peas and chili. Stir until almost cooked.
4) Then, add the barley. Stir-fry and season with salt and black pepper (to taste).
5) Mix well and until peas are cooked. Serve garnished with a grating of lemon zest.

I don't know if it's weird that I snack on this for tea too. 

1) The Ingredients
2) Stir-fry
3) Add cooked barley and season!

 

Olive Oil Stir-Fried Barley with Snow Peas

Enjoy!

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Braised Mushrooms With Snow Peas and Black Fungus

Truth be told - I splash oyster sauce into most of my braised soy sauce dishes because I 'believe' it compliments the overall taste.

It's also a quick and easy way to add robust flavour into a simple dish of vegetables. A dash here and there into a hot wok of greens and it's ready to be served in minutes!

Below is a recipe for a simple dish I made the other day using mostly gooey sweetish oyster sauce.

Braised Mushrooms With Snow Peas and Black Fungus

Ingredients:

- 10 pcs dried Chinese mushrooms
(Soak in water for 1-2 hours until rehydrated, then remove stem. Rinse and change water once in between.)

- 10-15 pcs dried black fungus
(Small, soft variety - soak in water for 30mins until soft and spongy. Cut away hard parts. Rinse and soak in fresh water until ready to cook.)

- 20 pcs snow peas

- 1 clove garlic (chopped)

- 3 tbsp Oyster sauce

- Pinch of chicken stock granules

- 1 tsp cornflour (dilute in 1 tbsp water)

- 1 tbsp cooking oil

- A handful of fresh coriander for garnishing (roughly chopped)

How-to:

1) Heat oil in pan. Saute garlic until lightly browned.

2) Toss in the wet mushrooms and black fungus. While stirring, season with oyster sauce and chicken stock granules. Coat well with sauce and cook covered for 1-2 minutes. 

3) Add the snow peas in, stir until cooked.

3) Add cornflour into the mix. Give it a quick stir and serve garnished with fresh coriander.

Note: (You can add a bit of water if you want more sauce.

I do not drain away excess water from the mushroom and black fungus before cooking. I usually toss them in wet, dripping with water. This water makes the sauce.)

Braised Mushrooms With Snow Peas and Black Fungus topped with Fresh Coriander

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