It seems like a Chinese stir-fry theme this week for our household. We will usually cook this dish with addition of meat. It was rather unAustralian of us to cook this on Australia Day However, our social calender is packed for the rest of the week and it was the only day that we could do it.
We did spend the morning and afternoon testing out a recipe for a Chinese New Year goodie – Pineapple tart. I have to admit that I do not have baker hands. It was quite a disheartening process that we went throuh. The recipe book was vague in its description and we almost failed with the pastry. We resorted to Google and Youtube for help. It was our first attempt. It did not turned out pretty but at least we got the jam right. We just need to work on the pastry and egg washing technique.
- 14 dried shitake mushrooms, soaked in water till hydrated
- 500g semi-fried tofu
- 1 bunch of green leafy vegetables
- 4 small carrots
- 3 cloves of garlic
- 2 chillies
- 2tbsp light soy sauce
- 1tbsp mirin
- 1tbsp black vinegar
- 2 cups of mushroom stock – retrieve from hydrating mushrooms
- Salt & white pepper
- Heat oil in hot wok. Add chopped chillies and garlic. Stir for 1 min. Add sliced carrots, stalks of green vegetables and tofu. Add mushroom stock
- Add light sauce, mirin and black vinegar. Taste and adjust accordingly
- Once carrots are al dente, add the green leaves, cover and allow it to steam for 1 min. Open the cover, season well
- Give everything a good stir and serve hot
There is no hassle in this dish. It has a nice but strong mushroom flavour which I really like. Very earthy and honest. We fried an egg and topped it with sambal because we can and because we are chilli lovers!
Do you have a favourite cookie for celebration?