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Tuesday, May 9, 2017


I have cooked this dish several times as I just love it for its goodness, simplicity and tastes.  This time, thought it would be good to share the recipe here and also as a record for my future reference.  The original recipe is without pineapples but uses fresh Shimeji mushrooms.

This dish is a healthy dish and is good for our blood circulatory system.  If using mushrooms, both the mushrooms and black fungus are crunchy with the natural sweetness of the fresh mushrooms.  The taste with pineapples especially ripe ones,  is also sweet and sourish while the black fungus is crunchy and absorbs the flavours well.  This is a delicious and tasty vegetarian dish,  too.
1 quarter pineapples – cut 1 inch strips
A bunch of wood ear fungus [bok nee] – soak to plump up and cut thin shreds
1-2 tbsp shredded ginger
1 red chilli – seeded and cut thin strips
Some spring onions – cut into sections
1 tbsp oil
2 tbsp light soy sauce to taste
1 tbsp cooking wine to taste
¼ tsp sugar to taste or a dash of msg
Some water

  1. Heat wok with oil, ginger and red chilli until aromatic, add in black fungus and pineapples.
  2. Stir fry until pineapples are soft, add in seasoning ingredients and some water.
  3. Bring to boil and continue to fry until sauce is reduced and thick.
  4. Lastly add in spring onions.  Dish up to serve.

Note: If using fresh mushrooms, dry fry them until slightly brown before adding oil to sauté ginger and other ingredients.

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