Left-Over Dimsum ... Part 3

Recycling left-overs is always something that one should do, lest you want to eat the same thing all the time ... it is like your out-of-fashioned clothes needs, a make-over!!!

Here we go with the 3rd way to recycle your left over (lunch: http://asiantune.blogspot.com/2013/08/recycling-left-over-dimsums-lunch.html & dinner: http://asiantune.blogspot.com/2013/08/recycling-left-over-dimsums-dinner.html).

The Ingredients:

• The dimsums (in this case it was around 8 pieces, but this recipe would be good for until 20, I think ... hehehe);
• A pretty large onion, a good fist sized one (Asian perspective, if you are Caucasian, of pretty big stature, get half of your fist or a 2/3), finely chopped;
• A tsp of crushed or pureed garlic;
• Half a cup of pan roasted cashew nuts;
• Half of a green or yellow & half of a red paprika (aka bell peppers or capsicum), cut in julienne - they add colour & flavour;
• Half a cup of frozen green peas (always have them, as they are readily available here and quite cheap too ... plus they add colour & vitamins to any dish);
• A carrot, thinly sliced;
• A courgette, thinly sliced;
• A tsp of sauteed black beans (they are readily available in Asian food stores, if you cannot get them and you have the canned ones ... sautee them first);
• A tsp of oyster sauce;
• Ground pepper for additional seasoning, and;
• 2-3 tbs of oil, plus a tsp of sesame oil.

The Procedure:

1. In a heated pan with cooking oil (2tbs of regular oil plus half a tsp of sesame oil), put the onions and caramelise (you would know that they are caramelised when they are a bit glassy (check the photo here ), then add the garlic;
2. Follow with the sauteed black beans, then the dimsums (if the dimsums are frozen, I advise to cover the lid, until they defrost, but tossing and mixing the mixture every 30 seconds to a minute);
3. Add the carrots & green peas (if the peas are frozen, cover it again), if the mixture is dry, add a tbs or two of water or dry white wine or Chinese rice wine.  Just in case you use the wine, let the alcohol evaporate, by letting the mixture to boil for a minute, and mixing it once in a while;
4. Follow with the courgette, then add the oyster sauce and the nuts and paprika (aka bell peppers or capsicum);
5. Cover it and let it simmer for 3-5 minutes, at low fire;
6. Serve with freshly cooked white rice.