Friday, January 23, 2009

Quick Stir-Fried Beijing Cabbage with Lily Buds and Black Fungus

This is a common dish where we can find at the Vegetarian Stall in Food Court or Coffee Shop. You can even add some deep-fried tofu to this dish to make it more nutritious, if desired. Both dried lily buds and black fungus are a good source of iron.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g Beijing cabbage, cut into strips
° 20 dried lily buds, trimmed, soaked and knotted
° 8g dried black fungus, soaked and trimmed
° 1 clove garlic or 1 slice ginger, finely chopped
° 1 tablespoon olive oil

° some red chilli (for garnish), sliced

° some chopped corriander (for garnish), chopped

° 100ml water
° ½ teaspoon corn flour
° ½ teaspoon sugar
° ½ teaspoon light soy sauce
° salt and pepper, to taste
° granulated mushroom bouillon (optional), to taste

1. Place all the seasoning ingredients in a bowl and mix well. Set aside.
2. Heat oil in a wok. Fry the garlic or ginger for half a minute or until fragrant.
3. Add the lily buds, black fungus, Beijing cabbage and stir fry 2 minutes. Pour in the seasoning and stir-fry for 1-2 minutes.
4. Dish up, garnish with chilli or coriander leaves and serve immediately.

1 comment:

Anonymous said...

I love these kinds of dishes! :-) Looks so yummy, although I'm not sure what is Beijing cabbage. From the picture, it looks to me like what we call green cabbage here in the US.

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