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Thursday, 3 April 2008

Mushroom and Pak Choi Stir Fry

This is very quick and easy recipe to make. I used dried mushrooms but you can also make this with fresh or canned mushrooms. You won't have to boil them in this case. I also did not use any salt in this recipe as the black bean sauce is already quite salty. You can, however, add salt to your taste.

2-3 bunch of pak choi
7-10 whole dried shitake mushrooms
5-8 medium clusters of dried seaweed mushroom
1 tablespoon vegan margarine
1 tablespoon black bean sauce
Water for boiling
  • Put all mushrooms in a pan with enough water to allow them to boil.
  • Allow mushrooms to boil for about 10-15min until soft.
  • Remove from the water. Reserve the mushroom water for later.
  • Finely chop the mushrooms.
  • Slice the pak choi leaves in half lengthwise.
  • In a frying pan on medium heat, spread the margarine.
  • Add the mushrooms. Stir fry to coat them with the grease.
  • Then add the black bean sauce.
  • Add 4-5 tablespoons of the mushroom water. Stir occasionally for 10min until water is reduced. Add more water if required.
  • Add pak choi leaves.
  • Stir twice and then turn off heat.

Don’t let the pak choi cook too much or it will lose its nice green colour!

Enjoy on its own or serve with noodles or rice.

I had this with some cucumber and avocado sushi the other day.

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