Normally I go shopping for fresh food ingredients once a week at weekend. So when it comes near to the weekend, I often run out of main ingredients in large quantity. What still left over after I have cooked other dishes during the week are often few in quantity. So I play around thinking how I can make use of those left-over ingredients so that I can buy all fresh food in my next shopping. I don’t feel comfortabe with leaving fresh food in the fridge week over week.
So this time I cooked this stir-fried dish with vegetables. When I was still living with my mom, she often added lean pork to this dish, which brought in the sweetness from the meat to the dish. However, the dish I cooked here was totally vegetarian.
Ingredients: (serves 2)
- 200g oyster mushroom, rinsed well, halved if necessary
- 5-6 pieces dried black fungus (wood-ear), soaked to soften, cut into pieces
- 100-150g baby corn, halved
- 1 tbs vegetable oil, to stir fry
- salt or cooking granules, as needed
- 1 or 2 stalks Chinese celery, cut into strips about 5cm long
- ground black pepper, to serve
Cooking:
- Heat the oil in a large skillet over medium-high heat. Add the mushroom, black fungus and baby corn, and a little salt or granules as needed, stir fry until the corns are just cooked and still crispy.
- Just before removing from heat, stir in the Chinese celery.
- Sprinkle with pepper, to serve.
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