This tasty blend of vegetable, seasoned with fermented bean sauce, provides a wide range of nutrients and medicinal elements, and also provides a very attractive combination of color and textures. If you prefer, you may use any variety of fresh mushroom in place of the dried black Chinese mushrooms. And if you like a hotter flavor, you may include a teaspoon of your favorite chili paste in the sauce mix. The dish goes well with rice, and may be used a stuffing for various crepes and pancakes, nori seaweeds, or fresh lettuce leaves.
Serves : 4
Preparation time:
20 minutes+ 30 minutes soaking time
Cooking time: 10 minutes
Ingredients :
85ml (1/3 cup) oil
1 carrot, shredded
1 daikon radish, peeled and cut into matchsticks
5 large fried black Chinese mushrooms, soaked for 20 minutes, caps thinly sliced
1 leek, green top discarded, sliced into quarters lengthwise, and cut into lengths
1 1/2 tablespoons black bean paste
1 tablespoon rice wine
1 tablespoon sugar
1 bunch (2/3 cup) fresh enokitaki mushrooms, tough ends removed
2 tablespoons sesame oil
Fresh coriander leaves, chopped
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Method :
- Heat the oil in a wok over high heat until smoking, and stir-fry the carrot, daikon, mushrooms and leek for 1 minute.
- Season the vegetable with the bean sauce, wine, and sugar. Reduce the heat to medium-high, and cook for 4 to 5 minutes.
- Add the enokitaki mushrooms, stir-fry 1 to 2 minutes more, and stir in the sesame oil. Remove from the hat, garnish with the chopped coriander leaves, and serve.
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