Skip to main content

Stir-fry mixed veggie with cloud ears 黑木耳炒杂菜



Hi folks!  I'm back.  Had a wonderful and enjoyable holiday with so much good food, good company and laughter.  Today, I'm going to share with you a simple stir-fry veggie dish..... a light and refreshing mixed veggie dish with cloud ears and pine nuts.   Not only is it nutritious it's also very easy to prepare.  I didn't fry this dish too long as I prefer the veggie to be crisp and crunchy.   You can serve this with white rice or can enjoy it on its own!




Recipe for Stir-fry mixed veggie with cloud ears

Ingredients


  • 50 gm cloud ears, soaked and stemmed
  • 100 gm celery
  • 50 gm carrot
  • 200 gm cauliflower
  • some goji berries
  • pine nuts, lightly toasted
  • 2 tsp oyster sauce
  • seasalt to taste
  • oil
Method
  1. Heat up some oil in a wok and stir-fry the cauliflower.
  2. Toss in the celery and carrot, add in the oyster sauce, mix and continue to stir-fry.
  3. Add in the cloud ears, goji berries.
  4. Sprinkle on some water if the dish is too dry.
  5. Fine tune to taste and toss in the pine nuts.
  6. Dish out and serve.







Comments

  1. Hi Cheah! Good to know you had a wonderful holiday. This stir fried mixed vege dish looks very attractive and appetizing. It's a good side dish to have for lunch or dinner.

    ReplyDelete
  2. Welcome back! And that for this delicious stir fry.. Yummy!

    ReplyDelete
  3. Hi Cheah, I like this simple and healthy dish. Looks very delicious too!

    ReplyDelete
  4. Hi Cheah , welcome back and this stir fry is a keeper , pinning thanks for sharing :)

    ReplyDelete
  5. Hi Cheah, welcome back! My mom fries this plate of vegetables quite often too, love it with rice!

    ReplyDelete
  6. Hi Soke Hah, welcome home! Glad to know that you had an enjoyable vacation. Mine's fast approaching and I can't wait ....
    Cheers,
    Janica

    ReplyDelete
  7. Good to see you back, Cheah. The cloud ear stirfry looks crunchy, fresh and very tasty.

    ReplyDelete
  8. This is the dish I always like it, healthy and yummy!

    ReplyDelete
  9. Hi Cheah,
    This plate of stir-fry veggies look so delicious!
    My second and youngest would be so happy if i show them this.
    They love all the veggies you use in this dish. Especially wood ears.
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.