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| Ingredients : |
12 dried Chinese mushroom(soaked in hot water for 20 min,squeeze out the water from them,discard stems and leave whole.Retain the mushroom water),350g broccoli(cut into 2" florets with long stem.Blanch in hot water for 2 minutes,drain and plunge into cold water to retain colour.Drain and set aside)OR 500g spinach leaves(washed and halved), 1/2"piece ginger finely shredded, 4 spring onions(halved and cut into 1" pieces,green and white part separately, 1/2 tsp salt, 1/2 tsp sugar, 8 tbsp of mushroom water if using broccoli or 4 tbsp of mushroom water if using spinach.
Sauce Mixture:To be blended together in a bowl-1 tsp cornflour mixed with 3 tbsp water, 2 tbsp mushroom water, 1/4 tsp sugar, 1 tbsp soya sauce, 3 tbsp oil, 1 tsp sesame oil(optional). |
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| Preparation : |
| Heat a wok, add oil.Once smoking,add ginger and spring onion whites,stir fry for 1 minute,toss in the mushroom caps and stir fry for another 2 minutes.Add spinach or broccoli and the mushroom water,season with salt and sugar,cover wok,lower heat slightly and cook for 4 minutes or until broccoli is tender but crisp.Spinach would have cooked through.Pour in sauce,stirring constantly until it thickens.Add spring onion greens,mix well,sprinkle with sesame oil if using,cook for another 1 minute.Pour into a serving dish and serve immediately. |
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| Ingredients : |
| 100g baby corns(sliced into 1" pieces), 100g mushrooms(cut the stalks into round slices and cut the cap horizontally to get 2 round pieces), 5 tbsp oil, 1/4 tsp ajinomoto(optional), 2" piece ginger(ground to a rough paste with a little water), 1 tsp salt and 1/2 tsp pepper, 1 tbsp soya sauce, 4 tbsp tomato ketchup, 1 1/2 tbsp cornflour dissolved in 3/4 cup water, 2-3 spring onion greens-cut into 1" pieces,some shredded ginger to garnish. |
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| Preparation : |
| Heat oil in a wok.Add baby corns.Add 1/4 tsp salt and ajinomoto.Stir fry for 3-4 minutes till brown specs appear on the baby corns.Remove from wok and keep aside.Add mushrooms and stir fry till water evaporates and they turn brownish.Remove from oil and keep aside.Add ginger paste.Cook on low flame for 1-2 minutes, till light brown.Add the spring onions greens.Add 1/2 tsp each of salt and pepper.Stir fry for a few seconds.Add soya sauce and tomato ketchup.Cook for 1 minute.Add the stir fried baby corns and mushrooms.Stir to mix well.Add the cornflour paste,stirring constantly.Cook till the sauce turns thick and it coats the baby corns and mushrooms.Garnish with ginger match sticks. |
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