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Kimchi Stew

Makes 2 servings

Ingredients

1 tsp minced garlic
1/2 tsp minced ginger
2 cups kimchi, cut into bite-sizes
1/4 pound fresh pork belly (or canned tuna/salmon/prawns)
1/2 cup juice from kimchi
2 cups of water (from water used to rinse rice)
1 package (300g) tofu
2 scallions, sliced into 1-inch length

Method

1) In a small pot, heat up some oil over medium high heat. Add garlic and ginger and stir fry until fragrant. Add kimchi, meat and cook for ~10 mins. Add kimchi juice and water and boil for ~10 - 15 mins. Add tofu and scallions. Boil for another 5 mins. Serve.

Broccoli and Shiitake Stir-Fry

Makes 2 servings

Ingredients

1/8 cup black bean garlic sauce
1 tbs Shaoxing wine
1/3 cup water
1/2 tbs cornstarch
Few dashes of chilli powder
1/2 tbs canola oil
2 tsp minced fresh ginger
1 pound broccoli, crowns cut into florets
2 small carrots, peeled and sliced
6 shiitake mushrooms, sliced

Method

1) In a small bowl, combine black bean sauce, wine, water, cornstarch, and chilli powder. Stir well and set aside.

2) Heat oil in skillet over medium-high heat. Add ginger and stir-fry until fragrant. Add broccoli, carrot and 1/4 cup water. Cover and steam until it is just tender, ~3 - 5 mins. Stir in black bean sauce mixture and mushrooms. Cook until sauce is thick and bubbly, ~1 min. Serve.

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