Sunday, 22 April 2012

Vegetarian Recipe


Vegetarian Recipe
Braised Assorted Fungus

Ingredients:
     
  • 50 grams (3 1/2 tablespoons) button mushrooms
  • 50 grams (3 1/2 tablespoons) straw mushrooms
  • 50 grams (3 1/2 tablespoons) abalone mushrooms
  • 2 dried mushrooms
  • a few small pieces golden fungus
  • a few small pieces black fungus
  • a few small pieces white fungus
  • 20 grams (about 1 1/2 tablespoons) dried lily flowers
  • 50 grams (3 1/2 tablespoons) carrot
  • 50 grams (3 1/2 tablespoons) sweet peas/pea pods
  • 1 teaspoon rice wine or dry sherry
  • 2 tablespoons oil
 Stock:
  • 500 ml (2 1/8 cups) water
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 slice ginger
  • 1 stalk spring/green onion
           Seasoning :
  • ¼ teaspoon salt
  • ½ teaspoon light soy sauce
  • 1½ teaspoons sugar
  • ½ teaspoon  sesame oil
  • 300 ml (about 1¼ cups) vegetarian stock
Thickening: 
  • 1/2 teaspoon cornstarch (cornflour)
  • 1 tablespoon water
  • 2 tablespoons oil for stir-frying

Directions :

  1. Wash and soak the dried mushrooms, fungi and dried lily flowers.
  2. Wash, peel and thinly slice the carrot. Wash the sweet Peas, and parboil for 1 minute. Drain.
  3. Rinse the remaining mushrooms.
  4. Boil the vegetarian stock. Add the yellow fungus, black fungus and the dried lily flowers and cook for 5 minutes. Drain.
  5. While the fungus and dried lily flowers are boiling, prepare the seasoning and the cornstarch mixture. Set aside.
  6. Heat wok and add ½ tablespoon oil. When oil is ready, add the carrots and sweet peas and stir-fry on high heat. Remove and set aside.
  7. Heat ½ tablespoon oil in the wok. When oil is ready, add all the mushrooms and stir-fry on high heat for 1 minute. Remove and set aside.
  8. Heat 1 tablespoon oil in the wok. When oil is heated, add the fungus, dried lily flowers and the rice wine and seasoning. Braise for 5 minutes.
  9. Add the mushrooms and braise for another 5 minutes.
  10. Add in the carrots and sweet peas, stirring. Give the cornstarch/water mixture and add in, stirring to thicken. Serve hot.
Lim Jia Yen     17453
Electrical and Electronic Engineering

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