Name: Leftover Stir-Fry (Mei Chum Siu Chow)
Yield: Serves 3–4
Cuisine: Chinese
Ingredients: 300 g (10½ oz) Chinese garlic sprouts (swapsies: wild garlic or garlic shoots); 1 stalk of pickled pak choi; 2 cloves of garlic; 1 large fresh red chilli; 1 tablespoon dried shrimps; 100 ml (3½ fl oz/⅓ cup) vegetable stock; 1 teaspoon pure sesame oil; ½ tablespoon oyster sauce; ½ tablespoon hoisin sauce; ½ tablespoon cornflour (cornstarch); 1½ tablespoons vegetable oil; 100 g (3½ oz) cleaned baby squid; 1 teaspoon sugar; 1 tablespoon light soy sauce; 1 teaspoon chilli bean sauce; 1 teaspoon rice vinegar

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Hong Kongers place great emphasis on creating as little waste as possible when it comes to cooking. And while this flags up concepts such as sustainability, I think this waste-free culture is more about our undying love for all things edible. Wasted food, after all, means something delicious will end up somewhere else, other than in our stomachs – a punishment in and of itself which perma-hungry people like myself are keen to avoid. Here in the UK, the issues surrounding food waste are fina