These days when you meet with health conscious people, most would suggest or advise that we need to cut down on all meat intake, even seafood because the world is getting more and more polluted.
There is no guarantee that our daily food intake is free of chemicals, safe or healthy, no matter how careful we are with our selection. To make it simpler, just eat a balanced diet in moderation and lead a healthy lifestyle. At least, to follow these 4 steps.
1. Eat in moderation a balanced diet;
2. Drink more water;
3. Exercise regularly;
4. Sleep early and rise early.
How many of us can follow these steps? Can you? Give it some thoughts.
Back to this recipe, inspired from Irene Yong's Youtube Video with modifications
Can substitute red chillies with red capsicum. This is a tasty meatless dish, savoury and sweet in taste that goes well with rice or porridge. Try going meatless more often and discover for yourself if you miss meat, hehehe!
2 pieces firm beancurd - halved and cut into 1 cm thick pieces
1 green capsicum - seeded and cut into pieces
some sliced red carrots
1 red chilli - seeded and cut into pieces
1 tbsp fermented black beans [tao see] - rinsed and drained
1 tbsp chopped ginger
50-70 ml water
2 tbsp sweet chilli sauce
2 tbsp light soy sauce [good quality ones]
1 tbsp cooking wine
1 tsp sesame oil
dash of pepper
1/2 tbsp cornstarch + 2 tbsp water [mixed]
- Pan fry beancurd pieces until golden brown. Push aside.
- Add in chopped ginger, fry until aromatic. Mix well with fried beancurd before adding carrots, chillies and capsicum.
- Add in fermented black beans, stir fry for awhile.
- Pour in seasoning, mix well and add in water.
- Bring to boil for awhile. Thicken with cornstarch water.
- Dish up to serve.