I have made this dish a couple of times ever since i saw it in Maureen's blog ( TasteHongKong.com ) quite some time back. It is a very simple dish to whip up , just within minutes . Maureen claims this is one healthy 'fast food', it is light, meatless and yet nice enough to serve with some rice and porridge. Most of the time i do not have much idea what to cook with Sichuan pickled mustard other than cooking it with some minced meat, so when Maureen did it with mushroom, i was very excited to try as i've never cooked putting just mushrooms and pickled mustard together, just these 2 main ingredients. It was also suggested that you can replace mushrooms with cloud ears fungus ( 云耳 ) if you like.
I am linking this post to Little Thumbs Up event organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite 123 DIY and hosted by Joyce of Kitchen Flavours with the selected ingredients, " Mushroom" this month.
|Right : shredded eryngii mushrooms and the sichuan pickled vegetable at the back.|
Recipe( from TasteHongKong.com )
2 pieces eryngii mushroom ( king oyster mushroom )
1 packet julienned Sichuan picked mustard, 100gm, rinsed and drained
2 cloves garlic, finely chopped
cut chilli (optional )
1/2tsp cooking wine
1/4tsp salt , or to taste
1/2tsp soy sauce
pinch of ground white pepper
droplets of sesame oil ( optional )
spring onions ( optional)
1. Wash and pat dry the mushrooms. Cut off the roots of the mushroom and slice them , on the diagonal, about half cm thick and cut into shreds.
2.Over medium heat, heat wok with one tbsp of oil , saute garlic till fragrant. Toss in mushroom shreds, stir fry for about a minute. Throw in a pinch of ground white pepper and sprinkle wine on sides of wok. Put in the julienned sichuan picked mustard ,toss them around in the wok and add in the salt, soy sauce and sugar.
3.You might like to give a last splash of some cooking wine at the end. Remove from heat and serve hot.