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

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!

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'.

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, ...