Dinner today is sumptious again with Pan-Fried Pollack in Creamy Chives Sauce, Sweet Pea Sprouts Stir-Fried with Garlic and YuZhu soup.
The pollack fillet is first lightly pan-fried before the chives sauce that had been prepared separately are poured onto the fish fillet. This dish has always been one of our favorites. We'll share the recipe soon.
The sweet pea sprout (Cantonese: tau miu) is stir-fried with garlic, with a little bit of salt and light soy sauce. Quick to cook, nice to eat. What else to say... :)
This YuZhu soup is also one of the favorites for its easy preparation and great taste. Yuzhu is known in English as Fragrant Solomonseal Rhizome and its Latin name is Rhizoma Polygonati Odorati. More info here. Basically you throw in some meat, yuzhu, carrot, red dates and kei ji (wolfberries) together for soup. Voila! Nice-tasting nutritious ready to be ... ;)
This photo is actually et's lunch for the next day which is today's dinner. Looks nice :) Especially with the brown rice.
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