Tuesday, May 1, 2012

Mixed Veggies Stir-Fry 炒杂菜

Besides eating the crispy fried tau kee as a dish complement, it can be used in cooking vegetarian food. This mixed veggies stir-fry is one of a good example. It's flavorful with combinations of all ingredients. I'm learning to appreciate this type of meatless dish.

Mixed Veggies Stir-Fry 炒杂菜

1/4 cabbage, cut into strips
1/4 carrot, peeled and cut into strips
3 dried shiitake mushroom, dehydrated, stalk removed and cut into strips
3 florets of black fungus, dehydrated and cut into strips
Some fried sweetened bean curd stick (tau kee)
cooking oil
some water
1 tbsp of vegetarian oyster sauce

1. Heat up oil in a wok. Sauté mushroom till fragrant. Add carrot strips to stir-fry.
2. Stir in black fungus and cabbage. Mix well. Add vegetarian oyster sauce and some water. Leave it simmers for a while.
3. Toss in fried sweetened bean curd sticks. Stir-fry a while till the sauce reduced. Dish out.


Priya Suresh said...

Delicious stir fry..

tigerfish said...

Been cooking a lot of 炒杂菜 recently and I LOVE it!

WendyinKK said...

quick and easy dish, plus good to clean up the fridge too, kekekeke.

daphne said...

You reminded me about adding texture- using the fungus to add the crunch! Stir Fry can be so interesting too!

Quay Po Cooks said...

When I have leftovers of all kind so of vegetables in my fridge, I will make this dish.


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