Once in a while you get fresh ingredients coming to you neck of the woods and you find yourself suddenly stuck as to what to do with them. I'm actually talking about fresh mushrooms that very seldom make their here. Of course, we have the abundance of fresh oyster mushrooms, but change can be good.
So, today as I was scouring the market, I caught sight of some fresh shiitake mushrooms and also another kind of mushroom (I still don't know the name, even though I've used it before!) I thought, what better way to prepare these mushrooms than in the simplest possible way.
- 200 g shiitake mushrooms, stems removed and halved
- 100 g white mushrooms (as per picture!)
- 3 fried tofu, quartered
- 250 g chicken meat, diced
- 100 g bean curd skin, soaked
- 20 g cellophane noodles, soaked
- 2 red chilies, halved and sliced
- 3 cloves garlic, sliced
- 3 shallots, sliced
- 1 tbs julienned ginger
- 5 tbs oyster sauce
- 1 cup water
- 1/2 tsp pepper
- 3 tbs vegetable oil
Heat the oil in a wok and saute the garlic, shallots, ginger and chilies. When aromatic add in the chicken. Cook until it changes color, then add in the tofu, bean curd skin, cellophane noodles, oyster sauce and water. Allow to simmer gently until sauce has thickened. Add in the mushrooms and pepper. Continue to simmer to another 2 to 3 minutes (Add a little more water if sauce dries up too quickly) Serve hot.