Monday, August 17, 2015

香炒蘑菇马鈴薯丁 Stir Fry Potatoes with Mushrooms (Vegan)

As a vegetarian, I stopped using garlic or onions in the preparation of my portion of vegan food. As a person who used to love garlic in my food, I had to learn from my dharma sisters how to create tasty meals and the available vegan substitutes. Through the dharma centre in Taiping, my dharma sisters demonstrated numerous ways to cook vegan dishes which are so sumptuous that even the non vegetarian eaters were impressed.  

To give the stir fry good that good ole fragrance similar to garlic, simply replace the garlic with the same portion of chopped ginger. For people aren't into the taste of ginger, reduce the dosage / usage by half and finely chopped. Just use a little of the ginger to bring out the fragrance of the stir fry food, while not overwhelming noticeable.

Many of my blog followers asked me why don't I share cooking recipes instead of only baked food or steam desserts. My answer being is easier to record, shoot, monitor and blog the recipe of baked desserts than that of our daily cooking. Unlike baking, the entire process of stir frying a dish is too swift to allow time to pause to shoot and record every single detail without risking the dish overdone within that mere period. Hence, I would normally cook and serve asap rather than taking my sweet time to picture and record the entire process.

Here is one relatively easy dish which my family enjoy a lot. Enjoy!

Stir Fry Button Mushrooms with Potatoes 

Ingredients 材料
400g Potatoes 马鈴薯(cubed切丁)
80g Frozen Green Peas 速冻青豆
200g Any Button Mushrooms 任何磨菇 (sliced 切片)
15g Ginger 姜, finely chopped 切碎

1 Tbsp Sesame Oil 麻油
1 Tbsp Cooking Oil 食油

Seasoning 调味料
1 Tbsp Vegetarian Mushroom Oyster Sauce 素鲜菇蠔油
1 Tbsp Dark Soy Sauce 黑酱油
1 Tsp Mushroom Powder 香菇粉
1 Tsp Molasses Sugar 糖蜜 
1/2 to 1 Cup Water 清水
Salt 盐 
Pepper 胡椒粉  

Thickening 调稠料
1 Tsp Cornflour 玉米粉
2 Tsp Water 清水

Decoration 装饰
Broccoli 西兰花

Directions 做法

Boil potatoes  in a saucepan filled with sufficient water for 10 mins until softened. Set aside.

Scald broccoli in hot boiling water for a minute until the broccoli turn bright green while still remaining its crispy texture. Arrange and decorate around a deep serving plate. Set aside.

In a small bowl, prepare the gravy thickener by mixing the corn flour with water until combined. Set aside.

Heat sesame and cooking oil in a deep skillet or wok over medium heat. 

Saute chopped ginger until fragrant. Add in the button mushrooms (or any mushrooms of your preference) and continue stir frying for a minute before adding in mushroom sauce and followed by green peas. Continue to stir fry for another minute, add in cooked potatoes and mushroom powder. Give it a few toss until combined. 

Stir in 1/2 Cup water, dark soy sauce and allow to saute for 2-3 minutes under medium low heat. Add more water if the gravy dries up too soon.

Add sugar and thickener and give it a few final stirs. Add salt and pepper to taste.

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