Chinese Vegetarian Recipes

Stir Fried Mizuna with Bamboo Shoots and Shiitake Mushrooms

Mizuna

Introductions:

The Chinese name of the recipe that I will introduce to you today involving Mizuna is called three treasure vegetables. Yes, the ingredients – Mizuna, Shiitake and Bamboo Shoots – are really of the most popular vegetables on the dinning tables of the Chinese families. (Although my cooking is done in accordance with what’s available in the market. LOL. Sometimes, I also do my job in searching for the right vegetables around.)

Ingredients:

Mizuna: 300 g

Bamboo shoots: 100 g

Shiitake mushrooms: 100 g (fresh)

Seasonings:

Salt: 1/2 teaspoon

MSG: 1/4 teaspoon

White sugar: 1 teaspoon

Starch: 1 teaspoon

Sesame oil: 3 drops

Cooking wine: 1/2 tablespoon

Vegetable oil: 4 tablespoon

Preparation Work:

1. Rinse the bamboo shoots clean, and cut them into slices of the shape of rhombus;

2. Wash the Mizuna clean, and cut them into pieces that are short (around 3 -4 centimeters);

3. Wash the shiitake mushrooms clean.

Cooking Steps:

1. Pour the vegetable oil into the wok, and put the wok on high heat;

2. Turn to low heat and drop the bamboo shoot slices one by one into the wok when the oil gets 60% hot;

3. Take the pieces of bamboo shoots out of the oil when their color changes;

4. Turn to high heat with the oil left over;

5. Add in the Mizuna and stir fry when the oil gets hot;

6. Add in the bamboo shoot pieces, cooking wine, salt, white sugar, shiitake mushrooms when the Mizuna smell is fried out (half a minute or so);

7. Spray some water with a spoon along the side of the wok (1/4 cup);

8. Turn to low heat when what’s in the wok begins to boil and simmer for 3 minutes;

9. Add in MSG, thicken the soup with starch (blend with the water of around 3 times of itself);

10. Add in the sesame oil and stir them fully together before dishing out.

Cooking Tips:

This dish should take a bit longer time. This way, the seasoning essence and be absorbed fully by the ingredients, making the finished dish more tasty.

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