Kinpira is so simple and easy to do, here is another one – using Dried Mushroom! The key for this simple yet yummy side dish is good quality dried mushroom, soy sauce and the preparation of the mushroom. It goes well with congee!
About 2 decades ago, when I was a non-vegetarian, there was a mini vegetarian stall near my workplace selling traditional vegetarian plain congee added with delicious and fragrant Chinese dried mushroom. The mushroom looks something like this but with very oily sauce. Mushroom simmered in the flavorful sauce was so aromatic that make you wanted to have a bowl of piping hot congee just with that. Imagine this tasty congee with little garnish like spring onion and pepper, in front of you at this moment … are you hungry now?
Meatless congee can be delicious, you will be astonished!
Preparation: 10 mins, Cooking time: 10 mins
Ingredients (serves 2-4)
° 50g dried Chinese mushroom, soaked, sliced and drain well
° 1 tablespoon olive oil
° 1 tablespoon sugar
° 4 tablespoons light soy sauce
° 1 tablespoon cooking rice wine or water
° 1 teaspoon sesame oil
1. Place all the seasoning ingredients in a bowl and mix well. Set aside.
2. Heat oil in a wok. Fry the mushroom for 5 minutes or till slightly burned or dried. Pour in the seasoning and simmer for 3 minutes or until it is dry.
3. Dish up and serve immediately.