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