Cooking for our family need not be a tedious affair. We can simply stir fry vegetables with either garlic alone, chicken, pork, beef, seafood or bean curd and turn them delicious dishes. I like to fry sawi with just garlic and Chinese cooking wine. For kailan, I stir fry it with prawns, squids and pork slices. I stir fry chives with cubed taukwa, long beans with preserved radish, broccoli and caulifower with prawns and Shiitake mushrooms. The list goes on.
Yesterday I stir fried green mustard, long cabbage and carrots with Shiitake mushrooms, egg tofu and pork slices and it turned out to be a colourful and yummy dish.
Ingredients:
- 1 long cabbage leaf, washed and cut.
- 1 small mustard green leaf, washed and cut.
- 2-inch carrot, sliced thinly.
- 1 Shiitake mushroom, soaked overnight & sliced
- 50 g pork slices
- 2 cloves garlic, chopped
- 1/2 inch ginger, sliced
- 1 cylindrical egg tofu
- 2 tbsp sesame oil
- Cooking oil
- 1/2 tsp salt
- 1 tbsp light soy sauce
- 1/8 cup water
- Corn flour/tapioca flour/potato flour for coating
Method:
- Heat up a wok with cooking oil. Cut tofu into 1-cm slice. Coat the slices with one of the flours. Fry them till golden brown. Remove them and set aside.\
- Remove cooking oil from wok and add sesame oil.
- Add ginger slices. Fry till fragrant.
- Add chopped garlic. Fry till fragrant.
- Add Shiitake mushrooms and sliced pork. Fry till the mushrooms are fragrant and the pork slices are almost cooked.
- Add carrots, long cabbage and mustard green and fry till they are cooked.
- Add water to the vegetables if they are too dry.
- Add fried egg tofu.
- Add seasonings of salt and light soy sauce.
- Add some water to the remaining flour that was used to coat the egg tofu. Add it to the wok to thicken the sauce. Once the sauce boiled, the dish is done.
- Dish up to serve.