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| Stirfy Vege Chicken with Shitake Mushrooms & Snowpeas (Feb 2012) |
My mum-in-law's sister, whose a vegetarian, came to visit during Chinese New Year. When she stayed over for lunch, I did a major crash course online on the subject of vegetarianism. I found out as well that aunt-in-law took eggs but no garlic or onions. By the way, did I mentioned that she's a very good cook?
I've never liked fried gluten which most Chinese vegetarian restaurants would use to substitute meat in their dishes. Since I don't stock vegetarian ingredients at home, the best way was to serve vegetables only.I had fresh shiitake mushrooms with rather broad stems. The stem felt a bit like a tough piece of cooked chicken breast meat! So I decided to make the "chicken" meat out of it! It was all very experimental this time around as I had only an hour to prepare lunch. Luckily, the dish turned out well and was acceptable
Recipe
Ingredients:
6 slices of ginger
200g fresh mushrooms
A packet of snowpea
1 piece of black fungus soaked
Thinly sliced red chilli, for garnishing
1/2 cup of cornflour
1 tsp salt
A pinch of 5 spice powder
1 small egg
Seasoning:
1 tbsp of Vegetarian Oyster Sauce
1/2 tsp of dark soy sauce
1 tsp of rice wine
Method:
- First, remove the mushroom stems and soak in water for 15 min. Add 1 tsp of salt into water. Squeeze out excess water from stems.
- Break and beat 1 egg in a bowl. In a separate bowl, mix the cornflour and 5 spice powder. Dip stems in egg then in cornflour mixture before deep frying the stems till golden brown. Drain stems and leave aside
- While soaking the mushroom stems, slice the mushrooms into bite size pieces. Remove the tough string along the sides of snowpea. Cut black fungus into smaller pieces.
- Heat a tsp of oil in a wok and fry the ginger till fragrant. Add all the vegetables and seasoning, turn down heat to simmer for 3 min.
- Bring the heat back up and add earlier fried stems to the vegetables. Give a quick stir before serving.
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