Really this is a dish made up of bit of everything– ingredients are usually some leftover seasonal produce/frozen veggies that is not enough to make a dish by itself. Typically it will have some veggie, some meat and/or some seafood and all diced up to about same size, and it comes with light sauce. This time around, I found some edamame beans, shrimps,fish balls and a piece of chicken thigh in my freezer– that’s what I used for the combination stir fry. Just like tomato scramble eggs, I like it for its home-y taste especially with a bowl of steam rice. Also, I love the texture and distinctive taste of each ingredients. This is what I call comfort food.
Ingredients (it’s a little of this and a little of that, so change amount according to what you have at home):
frozen edamame beans
1 cloves of garlic– finely chopped
seasoning to taste:
ground white pepper
chicken bouillon powder– optional
thickening agent (mix well):
1 tsp cornstarch
2-3 tbsp water
- Rinse clean edamame beans and fish balls. Dice fish balls to the same size of edamame beans.
- Remove shrimp shells and deveined. Season with salt and rinse of quickly. Dice the shrimp into size of edamame beans too.
- Dice chicken into same small size too and season with salt, ground white pepper, sesame oil and cornstarch water.
- Heat a frying pan with some oil. Saute garlic until aromatic but not burnt. Add chicken and stir to loose up the meat. When the meat is almost cooked, add edamame beans and fish balls, continue stirring. Lastly, add shrimps and seasoning (salt, ground pepper, chicken bouillon powder) to taste. Stir fry until shrimps are about to cook. Add some hot water, then follow by corn starch water to thicken the sauce. Drizzle with a little sesame oil before dishing out. Serve hot with steamed rice.