Last time we went out for Chinese, I ordered a mixed mushroom as a vegetarian dish. It was lovely! You can really tell the subtle difference of each kind of mushroom, and yet they all work together perfectly. Simple but delicious. My kind of recipe! I have got to try it at home. The outcome was just like the one I had at the restaurant. It is not hard, everyone can do it.
oyster mushroom (60 g, break into small pieces), king oyster mushroom (60 g, sliced), shitaki mushroom (60 g, sliced), fresh enoki mushroom (60 g, break into small pieces), straw mushroom (60g, halved), dried fungus (10, soak in hot water 30 minutes before cooking), bok choy (6, sliced), garlic(2 cloves, sliced), ginger (same size as 2 cloves of garlic, sliced), spring onion (2, sliced and save the green part for garnish), dried chilli (1, sliced), canola oil (1 tablespoon), sesame oil (1 tablespoon), corn flour (1/2 tablespoon), water (1 and 1/2 tablespoon), salt, pepper.
What to do:
- Pre-soak dried fungus in hot water 30 minutes before cooking. Once it is expanded and became soft, break it into small pieces by hand.
- Slice garlic, ginger and spring onion. Save green part of spring onion for garnish. Seed and slice dried chilly. Break oyster mushroom and enoki mushroom into smaller pieces by hand. Slice shitaki, king oyster and straw mushrooms.
- In a wok, heat canola and sesame oil at low heat. Add sliced garlic, ginger, spring onion and dried chilli, cook until fragrant. Add the mixed mushrooms, cook untill soften. Then add bok choy and cook for another 1-2 minutes. Season with salt and pepper.
- Stir in the corn flour water (mix 1/2 table corn flour and 1 1/2 tablespoon water together), cook until the corn flour water thicken.
- Garnish with green onion, and serve as a side.