My supper for the end of the CNY 蝦米炒雜蔬--我的元宵節晚餐

Today is the 15th day of the Chinese New Year. Traditionally people will eat round rice balls, Tang Yuan in Chinese, as the warm and shining dessert in the early spring. The round shape of the rice balls means that the family can be together like a circle gathers every member together. Strangely I am alone tonight, so I just cooked this simple fried vegetable dish for myself. Maybe I will make rice balls tomorrow with sticky rice flour, but I definately miss the taste of the rice balls in my hometown, which is irreplaceable.

Ingredients:
dried tiny shimps 1tbsp
yellow sweet pepper X 1
small tomatoes X 15
sweet peas X 5 tbsp (frozen ones, add a bit butter to microwave 1.5 min)
ginger ( well chopped or sliced) and spring onions ( cut into 3cm pieces)
oyster sauce
sunflower oil or olive oil
some boiled noodles

Boil the oil in a frying pan to medium heat, add sliced ginger and one piece of spring onions until you smell the nice aroma. Add chopped sweet pepper, pea, tiny shimps, and tomatoes, fry for about 2 minutes. Add a bit oyster sauce and stir fry until well mixed. Cover the lid of the pan for about 1 min. Mix with the noodles and serve.

=> Tomatoes must be added at the last and don't fry for too long.
=> Tomatoes can be replaced by red peppers, peas can be replaced by green peppers. Many veges can be used as long as they are not too wet.
=> Oyster sauce is the key.
=> The Chinese aroma mushroom can be added for extra rich scent.

By the way, the CNY is also called the Spring Festival, so here is my photo of early spring of London...

今天是元宵，一個人過覺得有點淒涼，本來想要做湯圓的也懶了，於是炒了一鍋顏色很漂亮的素食，原料和做法都超級簡單。雖然是自己發明的，但味道是好得不得了哈。聖女番茄有點搶味，如果用紅椒會更好。但是我今晚特別想吃番茄，所以就照放了^^

鍋燒熱橄欖油至6成，放入蔥和姜煸炒至香，依序放入黃色甜椒、微波爐加少許黃油轉過1分鐘的冰凍甜豌豆、干蝦米、切半的聖女番茄，炒香后加少許蠔油翻炒至勻。另鍋燒開水下面，面熟后瀝幹水，裝盤。

蝦米的味道實在是一絕。蠔油也令這簡單的炒菜滋味無窮。我平時做這道菜都是放香菇的，今晚懶得泡了，這樣也很好吃。當然有了香菇就更香了。。。

看看明天會不會有心情做湯圓？希望家人和愛人都平安幸福。

另外，爲了紀念這春節的最後一天，特別貼上前不久拍的倫敦早春。葉子綠了，花兒開始開了，春天就是好呀。