Skip to main content

Mixed vegetables with golden mushrooms ~ 杂菜金针菇



This is a very simple stir-fry dish with canned golden mushrooms and assorted vegetables, topped with some roasted almond flakes.  Light and refreshing to go with a bowl of hot rice.






Recipe for Mixed vegetables with golden mushrooms  ~  杂菜金针


    Ingredients


    • 200 gm/1 can of golden mushrooms
    • 100 gm sweet peas
    • 10 gm of cloud ears, soaked, and stemmed
    • 1 small carrot, sliced
    • 1 stalk celery, sliced
    • almond flakes, lightly roasted (optional)
    • 1 Tbsp oyster sauce
    • Light soya sauce and salt to taste
    Method
    1. Stir-fry the carrot, sweet peas, cloud ears, celery and lastly toss in the golden mushrooms.
    2. Sprinkle on some water if the dish is too dry.
    3. Add in the sauces and salt to taste.
    4. Dish out onto a serving plate and sprinkle some roasted almond flakes on top.
    5. Serve immediately.




    I am submitting this to  Best Recipes For Everyone, April 2015, event theme 'Fun with Almond' organised by  Fion of XuanHom's Mom Kitchen Dairy and hosted by 
    Doreen of  'My little favourite  DIY'


Comments

  1. This is awesome stuff! I eat rice almost everyday so I'm really appreciative of dishes like these. ^.^ ❤

    ReplyDelete
  2. A lovely quick stirfry. I miss those golden mushrooms.

    ReplyDelete
    Replies
    1. I suppose you can get canned ones from your Asian grocers, Angie!

      Delete
  3. Mixed vegetables, I like very much.

    ReplyDelete
  4. Vegetables and mushroom.. Looks so delicious!

    ReplyDelete
  5. Hi Cheah,
    A plate of white rice with this plate of awesome dish my dinner is complete. Yum!
    mui

    ReplyDelete
  6. Hi Cheah,
    This is delish ! My kind of stir-fry mixed vegetables with golden mushrooms too ^-^!

    ReplyDelete
  7. This is a perfect and healthy dish. Definitely can have extra rice to go with it!

    ReplyDelete
  8. It's a yummy & healthy dish!
    Thanks for sharing with best recipes

    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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set