Saturday, December 8, 2012
King Oyster Mushroom And Tofu In Black Bean Sauce On Crispy Rice Vermicelli
Having to deal with so much meat and poultry everyday at work means often a simple vegetarian meal is all I want when I get a chance to cook for myself.
Though it doesn't fare too well in the look department, this simple noodle dish certainly is a winner in both the taste and texture department. As a carnivore, I am often not completely satisfied after a vegetarian meal and this is a rare exception.
Have a great weekend and I shall see you on Monday for another Malaysian Monday post!
recipe from the tummies' kitchen
recipe per serve
oil for cooking
150 g of rice vermicelli, soften in warm water, drained well
2 garlic cloves, chopped
a small knob of ginger, chopped
2 bird chilies, chopped
1 king oyster mushroom, sliced lengthwise
1/4 block of fried tofu, sliced
10 snow peas, topped and tailed and sliced
3 Chinese cabbage leaves, sliced
a small handful of chives, halved crosswise
2 heaped tbs of black bean sauce
1 tbs of soy
1 tbs of sugar
1 tbs of vegetarian oyster sauce
a dash of sesame oil
a dash of Chinese cooking wine
3/4 cup of stock
corn flour solution
Prepare the mushroom, tofu and vegetables.
Prepare the aromatics and mix all the seasonings in a bowl and mix well.
Heat up the wok until smoking then add in a tbs of cooking oil and spread it evenly , loosen the drained rice vermicelli and spread across the wok, turn the heat down and allow the noodles to toast gently until golden at the bottom, flip over and repeat the same on the other side. Remove and keep warm.
Saute garlic, ginger and chili with a little oil for 30 seconds, add mushroom and tofu and continue to cook for a further 30 seconds, next in the vegetables (except for the chives) and mix well.
Add the sauce mixture when the the Chinese cabbage is slightly wilted, continue to stir fry for a further 45 seconds to a minute.
Add Chinese chives and mix well, finally check for seasonings before thickening the sauce with a little corn flour solution.
Pour the sauce over the crispy rice vermicelli and serve with some cut chili on the side.