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Thursday, September 29, 2011

Braised Dual Mui Choy With Mushrooms

Another vegetarian dish that can be prepared ahead and warm up just before serving with rice or porridge.

Two types of mui choy and mee keen
200 gm salted mui choy - rinsed, soaked and chopped
200 gm sweet mui choy - rinsed, soaked and chopped
100 gm fresh gluten balls [mee kin ] - cut shreds
50 gm dried mushrooms - soaked and cut strips [I used dried enoki mushrooms]
1 small can braised peanuts
5 tbsp oil + 1 tsp sesame oil
3 tbsp vegetarian oyster sauce
1/2 tbsp dark soy sauce
2 tbsp sugar to taste
1 tsp pepper
2-3 cups water
  1. Heat oil in a wok and saute mushrooms till fragrant.  Then add in gluten strips.  Fry for a minute and add in both types of mui choy.  Stir fry for 5-10 minutes over medium heat.  Add in seasoning.
  2. Continue to fry till fragrant and add in enough water to cover ingredients.  Bring it to a boil and reduce heat to simmer vegetables until soft and gravy is reduced. Add in braised peanuts.  Stir to mix all ingredients. Serve with plain rice or porridge.

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