Ingredients :
- 200 grammes of siew pak choy (rinsed clean and cut between stem and leaves. Separate stems from leaves)
- 5 shiitake mushrooms or chinese dried mushrooms (if latter, soak overnight till soft)
- 1 cup chicken stock
- 3 cloves garlic (chopped finely)
- 1 cup warm water
- 3 tablespoons palm oil
Seasoning :
- 1 tablespoons oyster sauce
- 1 teaspoon abalone sauce
- 1/2 teaspoon fish sauce
- Salt to taste
- A dash or two of white pepper powder
- 2 teaspoons chinese cooking wine
Directions :
- Heat oil in wok and saute garlic on medium high heat till light brown. Remove fried garlic.
- With remaining oil in wok, stir fry mushrooms for 1 minute. Add chicken stock and 1/2 cup water. Add seasoning (except chinese cooking wine) and allow to boil. Once boiling, reduce heat to simmer till gravy reduced to 1/2 cup. (This should take about 5 to 10 minutes)
- Meanwhile, bring to boil a large pot of water. Add 1 tablespoon palm oil and 2 teaspoons salt.
- Then add siew pak choy stems followed by leaves 15 seconds later. Once leaves turn colour to dark green, remove siew pak choy from pot and arrange them on a plate.
- Once gravy reduced to a thick sauce, add chinese cooking wine (if you want to, add 1 tablespoon of potato starch to thicken sauce to your liking) and stir well.
- Pour gravy and mushroom over the siew pak choy and garnish with fried garlic.
This entry was posted
on Tuesday, April 21, 2009
and is filed under
Recipes : Vegetable
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