These days, I am enjoying lots of meatless dishes, though simple, they seem to be very appetising to my family members. I need to cook extra rice whenever we have meatless dishes. No idea why but probably because they feel hungry without meaty dishes.
Meatless dishes are not difficult to prepare but they seem to tasty and delicious just like this dish. Looks colourful, healthy with a combination of 5 colour ingredients and tastes good with the mushroom sauce flavouring.
As I said, this dish is not difficult to prepare at all. You can just 'agak-agak' the portion of ingredients and increase or decrease the seasoning. It will tastes perfect with rice.
A few slices ginger
2 dried mushrooms - soaked and sliced
1-2 pieces beancurd stick - soaked in warm water with a dash of salt for 20 minutes - drained and cut 2 inch sections
some black fungus - soaked and break into smaller pieces
150 gm cauliflower - cut into florets
30 gm carrots - peeled and sliced
1 stalk celery - peeled and cut slantwise
1/2 red capsicum - seeded, cut diamond shapes
2 tbsp mushroom sauce [vegetarian oyster sauce]
1 tbsp each of light soy sauce and cooking wine
dash of salt and pepper to taste
1 tsp sesame oil
1/2 tbsp cornstarch + 2 tbsp water
1/2 cup water [more according to preference]
- Heat a non stick wok with 1 tbsp oil, saute ginger and mushrooms until aromatic. Add in black fungus and beancurd stick. Stir fry after addition for a few seconds.
- Add in seasoning [except water and cornstarch], stir to mix well. Pour in water, bring to boil before adding cauliflower and carrots. Stir fry after addition.
- When vegetables are tender and soft, add in celery and capsicum. Stir to mix well and thicken with cornstarch water. Do not overcooked celery if you want it crunchy.
- Dish up to serve immediately