The little boy just had his 2nd birthday celebration a few weeks before. I don’t think he grasped the big picture about what it means to sit down before a cake and hear everyone sing him a birthday song. Nevertheless, he knew there was some attention given to him and he was actually able to sit down quietly in front of the cake and clap along with everyone else. He smiled very happily at the end of the song and cheers for him too. 🙂
The boy has finally reached the two-year old milestone. I’m so proud of him. And now, it’s time to brace myself for the terrible-two and -three years ahead.
In the aspect of feeding and dietary preferences, I’m waiting for the day when the boy is finally able to eat adult meals with us, so that I need only to cook one set of meal for both the big and small boys at home. Nowadays, I cook stew, porridge and soup for the three of us for our weekend meals. Perhaps in a year or two’s time, he will be able to chew off the tougher meats and vegetables. I’m waiting eagerly for that day to come.
As for now, it’s vegetable stir-fry for just the two adults at home. This is a simple dish to make with just two main ingredients, yet so lovely to have with plain rice. I can eat this any day, any time. Love it.
- Oil: 2 tbsp
- Pork belly: 300g, sliced thinly
- Long beans: 150g, sliced into 5cm strips
- Leek: 1, leaves removed, sliced about 2″ length
- Onion: 1, sliced into wedges
- Garlic: 3 cloves, finely chopped
- Young ginger: 1 thumb-length, finely chopped
- Red chilli: 3, sliced thinly
- Salted black bean sauce: 2 tbsp
- Sugar: 2 tsp
- Shaoxing wine: 1 tbsp
- Spring onion: 1, sliced into 5-cm lengths
- Heat oil in wok.
- Add pork belly. Stir-fry till 3/4 cooked. Remove from wok and set aside.
- Add long beans. Saute for 1 min.
- Add leek, onion, garlic, ginger and chilli. Saute for another min.
- Stir in sauce, sugar and shaoxing wine.
- Return pork to wok. Fry quickly to mix it in.
- Remove from heat. Garnish with spring onions to serve.
- You can add in 1/2 cup of water with the sauce and sugar so that there’s more gravy to go with your rice!
6 – 8 persons
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