Wednesday, February 24, 2016

素梅菜瘦肉羹 Vegetarian Braised Mui Choy With Peanuts


Mui Choy is a type of pickled chinese mustard or known as preserved vegetables which is widely used in chinese cooking and also one of my preferred dish that goes well with both rice or porridge. I have adapted this recipe to a vegetarian version so that I also get to eat them.


梅菜干其实是一种采用盐腌后风干制成的菜干,是常使用于中式料理上,同时也是我爱吃的菜肴之一。梅菜焖花生瘦肉无论配饭或粥都非常好吃。如今我已成了素食主义者所以今天在此与您所分享的梅菜扣肉食谱也是修改成一口即又是素食版的。








素梅菜瘦肉羹
Vegetarian Braised Mui Choy With Peanuts


Ingredients 材料

(A)
170g Sweet Mui Choy 甜梅菜
150g Salty Mui Choy 咸梅菜
120g Peanuts 花生米
200g Vegetarian Meat 素肉(菇制的)
6 pcs Chinese Mushrooms 花菇
8g Ginger 生姜 (cut into strips 切成幼条)


(B)
3 Tbsp Cooking Oil 食油
2 Tbsp Sesame Oil 麻油
2-3 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tsp Sugar 糖
900-1300ml Water 清水

Method 做法


Soak peanuts overnight. Drain.
花生米泡浸隔夜。洗净沥干。


Boil peanuts with sufficient water until softened. Drain and set aside.
花生米倒入小锅盛满足够的清水焖煮至软化。沥干搁置待用。


Combine both Mui Choy into a basin and wash thoroughly. Soak for 2-3 hours and drain. Cut thinly.
把甜和咸梅菜一起装入盆彻底的洗净。泡浸2-3小时后将水倒掉。切丝。


Soak chinese mushrooms until soften. Dice and set aside.
花菇泡浸至软化。切丁搁置待用。


Wash vegetarian meat thoroughly to rid of oil. Slice into thin strips.
将素肉彻底的洗净及去除油迹。切成幼条搁置。


Heat up frying pan (no need cooking) . Stir in Mui Choy and stir fry until slightly dry and aromatic. Remove and set aside.
炒锅烧热 (无须放油) ,搅入梅菜干再继续拌炒至梅菜香味出来即可取出离锅。


Add cooking oil and ginger into the frying pan. Saute until aromatic before adding in vegetarian meat. Stir in diced mushrooms. Continue tossing and stir frying the ingredients for several mins then add in the mui choy and boiled peanuts and stir till even. Continue to stir fry until evenly combined. 
炒锅里倒入食油烧热,加入生姜爆香。拌入素肉翻炒一下后加入香菇丁继续拌炒数分钟才加入梅菜和花生米,炒匀。


Add sesame oil, vegetarian oyster sauce and sugar. Stir to combine. Lastly pour in 9ooml water and allow the mixture to simmer under medium low heat for 10 mins.
加入麻油,素蚝油及糖拌炒混合。最后倒入900毫升清水,以中小火焖煮10分钟。


Transfer everything into a claypot and allow the mui choy to simmer for 1-2 hours until the ingredients soften.
将所有材料转入另一个砂锅,以小火慢慢焖煮梅菜1-2小时至软化和熟透。


While simmering, you may add the balance water whenever necessary.
中途焖煮时,您可倒入其余的清水若锅里的水份过于减少。





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