Tuesday, September 27, 2011

STIR FRY GREEN MUSTARD WITH SHITAKE MUSHROOM


This is another of my favorite vegetables dish. Normally when I cooked green mustard I only used the stem, the leaves, I served as "ulam" aka salad. This time around I used both stem and the leaves. I made it a bit soupy with slice of shitake mushroom. Sweet and tasty.

INGREDIENTS
300 g Chinese Green Mustard cut into small pieces / 300 g sawi Cina dipotong kecil
3 cloves garlic - chopped / 3 ulas bawang putih dicincang
5-6 pieces shitake mushroom slice thinly / 5-6 keping cawan shitake hiris nipis
1/2 cup chicken stock/ 1/2 cawan stok ayam
1 tsp cornflour / 1 sdt tepung jagung
3 Tbsp water / 3 sdb air


    Sauce
    • 1 tsp oyster sauce / 1 sdt sos tiram
    • ¼ tsp chicken stock granules / 1/4 sdt pati kube ayam
    • 1/8 tsp pepper / 1/8 sdt lada sulah
    • ½ tsp sugar or to taste / 1/2 dt gula
    • ½ tsp sesame oil / 1/2 sdt minyak bijan
    • 1 tsp cornflour / 1 sdt tepung jagung
    • 3 Tbsp water / 3 sdb air

    1. Mix all the sauce ingredients and set aside / Satukan semua bahan sos dan letak sebelah.
    2. Heat oil in a wok. Saute the chopped garlic for 1 minute / Panaskan minyak dan tumis bawang putih selama 1 minit.
    3. Add the Green mustard and shitake mushroom, stir fry for another 2 minutes. Stir in sauce and add 1/2 cup chicken stock and bring to boil for another 2 minutes. / Masukkan sawi , cendawan dan stok ayam. Masak lagi dua minit
    4. Stir in cornstarch mixture and simmer for a while till thicken /Masukkan campuran tepung jagung dan biarkan pekat sedikit.

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Satu lagi resipi favorite saya, Sawi Cina Goreng Cendawan. Sawi ini biasanya kalau saya masak, saya cuma gunakan batangnya aje, kali ini saya masak sekali dengan daunya. Cukup ranggup dan manis. Buatkan ia berkuah sedikit, masukkan tepung jagung untuk memekatkan kuat. Memang mantap.

Next Post - Ghee Pineapple Tart

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