1
Feb
2012
Stir Fried Celtuce Dices with Mushroom
Stir Fried Celtuce Dices
Introduction:
In one of the previous, we presented another celtuce and mushroom recipe. Today, I going to introduce another recipe that are cooked of the same two ingredients – celtuce and Shiitake mushrooms. The only difference is in the shapes that they are cut.
You might say that it’s the same recipe. I would say close but not exactly. You can have a comparison. But it’s very interesting to tweak things for a recipe. This is a very good example.
Ingredients:
Celtuce: 250 g
Dried Shiitake mushrooms: 100 g
Seasonings:
Starch: 35 g (melted with water)
Vegetable oil: 60 g
Vegetable soup stock: 50 g
Cooking wine: 10 g
Salt: 4 g
MSG: 2 g
Sesame oil: 5 g
Preparation Work:
1. Remove the leaves, skin and strings from the celtuce, rinse it clean with water, and cut it into dices that are cubes with sides of 1 centimeter;
2. Place the celtuce dices into a bowl, blend the starch with water and add it into the bowl and mix them fully together;
3. Immerse the dried Shiitake mushrooms into hot water for about 10 minutes;
4. Remove the stems from the mushrooms when they are softened, wash them clean, and cut them into dices that are similar to the asparagus lettuce dices in size;
Cooking Steps:
1. Preheat the oil in the wok until it is 60% hot;
2. Add in the diced celtuce and stir them until they are done;
3. Strain the fried dices out of the oil;
4. Heat some oil (around 1 tablespoon) in the wok;
5. Drop the mushroom dices into the wok and stir fry for 1 minute;
6. Blend in the soup stock, cooking wine and salt;
7. Add in the MSG when it begins to boil;
8. Thicken the soup with melted starch;
9. Add the fried celtuce dices into the wok and stir until they are evenly mixed with what’s in the wok;
10. Drop a few drops of sesame oil into the wok before dishing out.
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