Lunch box idea: Stir-fried wong bok with dried shrimp &oyster sauce, herb omelet, boiled potato, and dragon fruit

 

Lunch idea: stir-fried wong bok with dried shrimp & oyster sauce, herb omelet, boiled potato, and dragon fruit - Photographed by Acik Mardhiyanti

Hi, all of you, what a beautiful today so that I decided to share the lunch box idea. I believe during the pandemic situation like we encounter, it isn't easy going to the office and buying our lunch at a food stall. Some people just sound unsafe and simply want to bring a lunch box. 

Bring a lunch box or Japanese call it bento, it looks just culture or daily routine for some/ many people. For me personally, in the past, I used to buy my lunch at a food stall. Nowadays, or since we moved to Singapore, I made my mind to cook our foods at home because I concern about how to eat healthy foods. Moreover, it's good for me to save money and allocated it to another thing that more important. 

Wong bok is known as Chinese cabbage that usually uses for hot pot. If you are walking around at a hawker (food center in Singapore), stir-fried wong bok is sold at a Chinese food stall that offers a vegetable menu. That's where my idea comes from and create my stir-fried wong bok in my style. Let's have a look at my stir-fried wong bok recipe!

1. Stir-fried wong bok with dried shrimp & oyster sauce

ingredient:

• 4-6 leaves of wong bok
• a handful of dried shrimp
• a handful bean sprout
• 3 chili - this is optional
• 5 g of garlic powder
• 5 g of onion powder
• 5 g of low sodium salt - you can add more salt
• 3 cloves of garlic - chop or fine cut
• 1 tbsp of butter
• 2 tbsp of oyster sauce
• 100 ml of water

These are what you:

• Soak the shrimp into warm water
• wash bean sprout and drain it
• cut and wash wong bok, drain it
• Prepare the pan, add butter and garlic that you chop. Turn on the stove on medium-low flame. Saute for about 2-3 minutes
• Add shrimp, saute for a few seconds
• Add wong bok and bean sprout. stir them for a few seconds
• Pour water, add garlic powder, onion powder, chili, and oyster sauce. Stir them for about 2-3 minutes. Turn off the stove
• Stir-fried wong bok is ready

2. Herb omelet

• 2 low cholesterol eggs
• 1-2 g of low sodium salt
• this is optional; whatever herb you have at home, it could be fresh dill, basil, or dried one
• 1 g of garlic powder
• 1 g of onion powder
• 1 g of black pepper powder if you like
• 100 ml of canola oil or olive oil

These are what you do:

• Crack the egg in a bowl
• Add herb, salt, garlic &onion powder, black pepper. Mix them well
• Prepare the pan, and add 100 ml of oil. Turn on the stove on medium-low flame
• Pour the egg into the pan. Let it for a few seconds until it forms solid
• Flip it, and let it for a few seconds then turn on the stove
• Herb omelet is ready

3. Arrange the lunch box

• Place boiled potatoes first
• Place stir-fried wong bok, and pour a bit of water from stir-fried wong bok on the boiled potatoes
• Cut herb omelet nicely, and place it
• The last is to place dragon fruit. Note: you can replace dragon fruit with grape, strawberry, kiwi, or other fruit that you want to

Well, what do you think? It sounds easy, simple, and quick-cooking, right? Furthermore, this menu is also healthy lunch that will not only give a good benefit for your body but save money at the same time 😁

Thank you for reading my article, and see you in another article! I have a new article on my other blog; The Journey of Ichi's Family; the article is about the DIY 4-layer mask with non-woven material inside. Do you want to know what non-woven material that I use to make my mask, go check it!  See you there😊🖐

Note:

• Written by Acik Mardhiyanti
• Photographed by Acik Mardhiyanti
• Do not copy my article without permission
• Do not reuse this photograph anywhere else without permission