Stir-Fry of Mixed Mushrooms

mixed mushrooms 1

mixed mushrooms 2

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.

Ingredients:

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with green onion, and serve as a side.

Stir Fried Asian Greens

stir fried asian greens

There are huge selections of green leaf vegetables that people back at home eat everyday. They are very fresh, healthy and tasty.  This one I have today is called amaranthus, which has mixture of green and purple leaves. As we all know colorful vegetables are usually healthy. I used to do research on extracting bio-active compounds from plants. It is true that those bio-active compounds usually themselves have colors and give the plants colors. They were found to have antioxidant, anticancer or anti-inflamation activities. Whereas compounds like sugars and starch are usually colorless. So I personally tend to buy colorful vegetables and choose purple cabbage over white cabbage.

The recipe I have today is a generic way to stir fry Asian greens and you can pretty much cook any kinds of greens with this method. 🙂

Ingredients:

Amaranthus (1 bunch), garlic (2 cloves), canola oil (1 tablespoon), sugar (a pinch), salt.

What to do :

  1. Into a frying pan heat canola oil over low heat, add sliced garlic and cook until garlic is brown. Transfer them onto a paper towel to drain.
  2. Add the greens into the above garlic infused oil. Fry for 1 minute over high heat, or as soon as all the leaves changed texture.
  3. Turn off heat, season with sugar and salt.
  4. Serve with burnt garlic as a side.

Stir Fried Udon Noodle

stir fried undo noodle

Noodle is a comfort food for me. I will never have enough of it.

Ingredients: (serves 4)

Udon noodles (2 pack), sliced beef (100 g), garlic shoots (150 g), capsicum (1), Spanish onion (1), celery (2 stick), shredded purple cabbage (a handful), bok choy (2), shredded carrot (a handful), cayenne pepper (1/4 teaspoon), ginger powder (1/2 teaspoon), black pepper (1/2 teaspoon), soy sauce (2 tablespoon), canola oil (4 tablespoon), salt.

What to do:

  1. To marinade beef, place sliced beef in a bowl. Add cayenne pepper, ginger powder, black pepper, soy sauce (1 table spoon), canola oil (1 table spoon).
  2. Chop all the veggies.
  3. Place a medium pot of water onto boil. Cook undo noodle according to its package instruction. Set aside.
  4. Heat 1 table spoon canola oil in a large pan and fry beef, Turn off the heat as soon as all the beef change colour. Remove from pan and set aside.
  5. In the same pan add the rest of canola oil over high heat. Add celery and cook for 1-2 minutes. Then add Spanish onion and garlic shoots and capsicum, cook for 1-2 minutes. Followed by bok choy, shredded carrot and purple cabbage, cook for another 1-2 minutes. Finally, add soy sauce (1 table spoon), cooked undo noodle and beef. Season with salt and pepper. Toss everything together and turn off the heat.
  6. Serve while hot.

Stir Fried Rice Noodle & Prawn

stir fried rice noodle

 

I like my rice noodle straight spicy. If you like the popular sweet and spicy taste, add some sweet chilli. The key for all stir fry is to cook in small batches, otherwise you end up with a stew.

To cook rice noodle, either store bought fresh one or the dry ones, you don’t boil them, you soak them in hot water.

Ingredients: (serves 2)

Fresh rice noodle (250 g), canola oil (3 table spoons), prawn cutlet (10), bean sprout (1 cup), oyster mushrooms (70 g), Spanish onion (half), baby bok choy (8), spring onion (1), garlic (2 cloves), ginger (a size same as 2 cloves of garlic), fresh chilli (half), coriander (for garnish), soy sauce (2 tablespoon) and pepper.

What to do:

  1. In a medium size pot, add water and bring to boil.Turn off the heat, add rice noodle and soak for 10 minutes or until rice noodle is soft and chewy. Drain and run through with cold water.
  2. Slice garlic, ginger, spring onion, baby bok choy, Spanish onion and fresh chilli. Break oyster mushroom into small pieces.
  3. Divide all the ingredients into two portions. Stir fry them separately.
  4. To stir fry, into a frying pan heat canola oil over high heat. Add garlic, ginger and spring onion, stir fry until aroma comes out. Add prawn cutlet, Spanish onion and oyster mushroom, stir fry to 1-2 minutes, then add baby bok choy, bean sprout, rice noodle, soy sauce and pepper, stir fry for another 1-2 minutes.
  5. Garnish with spring onion and coriander, serve while warm.

Note:

  • You can add more or less chilli according to your own taste.
  • Soy sauce contains a lot of salt, so don’t need to add extra salt. However, every brand of soy sauce is different, you readjust the saltiness with some salt according to your own taste. Or some water if it is too salty.

Stir Fried Eggplant with Capsicum & Tomato

stir fried eggplant

It is another great flavour combination, eggplant, capsicum and tomato. Don’t forget garlic! eggplant goes very well with garlic. Plus salt and pepper, simple like that. Acidity of tomato changes texture of eggplant and also gives great flavour to it.

Ingredients:

Eggplant (1), red capsicum (1), green capsicum (1), ripe tomatoes (3), garlic (2 cloves), canola oil (2 tablespoon), salt and pepper.

What to do:

  1. Dice eggplant, capsicum and tomato. Mince garlic.
  2. In a wok heat canola oil over medium heat. Add diced tomato first, and stir fry until tomato is soften and then add eggplant. Stir fry for 2-3 minutes, add some water and reduce to low heat. Cover with a lid and let it cook until eggplant changes colour.
  3. Bring heat back to medium, then add diced capsicum, stir fry for another 2 minutes or until capsicum is cooked but still crunchy.
  4. serve with some rice.