Embracing Simplicity - Just King Oyster Mushroom and Chilli

Few days back, someone asked me about Wild Red Mushroom. Unaware of Wild Red Mushroom.  Have not seen one before! Have not tasted any before!  Hmmm... NEW stuff! Very interesting.

Yes, there are so many things in the Universe that we don't know and is waiting for us to explore and to discover, just like the mushroom with a beautiful lovely name - Wild Red Mushroom that I don't know.  

So are you on such a quest? Discovering the beauty of Vegetarian Cuisine or discovering your potential or strengths? Or your warrior's heart is on the search for the truth of your existence?

If you are wondering why my posting is getting lesser nowadays, it is because I am away discovering the Mother Nature's beauty and allure by the stimulating self-discovery workshops ... With these positive energies that I harness, maybe I would be able to have a different feel when I cook and play with vegetarian dishes.

Preparation:     5 mins

Cooking time:    10 mins

           

Ingredients (serves 2)

°         200g king oyster mushroom, sliced

°         3 dried chilli, cut into section

°         1 tablespoon olive oil

°         1 tablespoon vegetarian oyster sauce

°         125ml water

Method

1.      Heat the oil in a wok. Add dried chilli and fry till fragrant.

2.      Throw in the king oyster mushroom and stir-fry for 2 minutes. Add in the vegetarian oyster sauce and water. Simmer for 5-8 minutes.

3.      Transfer to a serving dish, garnish with some fresh chinese celery or coriander and serve immediately.

Aubergine (Eggplant) Kinpira

If you like braised eggplant with pepper and chilli, here is another rather similar dish - Eggplant Kinpira using only simple ingredients. Mirin is omitted in this recipe, you can add mirin or cooking rice wine, if desired.

Preparation:     5 mins Cooking time:  5 mins

           

Ingredients (serves 2-4)

°         250g  aubergine (eggplant), cut into strips

°         1 tablespoon olive oil

°         some toasted sesame seeds

°         some chilli flakes (optional)

°         some coriander or Chinese celery (optional), for garnish  

Seasoning

°         3 tablespoons light soy sauce

°         60ml water or dashi stock

°         1 tablespoon sugar

Method

1.      Place all the seasoning ingredients in a bowl and mix well. Set aside.

2.      Heat oil in a wok. Fry the aubergine or eggplant for 2-3 minutes.  Pour in the seasoning and simmer for 1-2 minutes or until it is dry.  

3.      Dish up, top with coriander or Chinese celery, sprinkle with toasted sesame seeds, chilli flakes and serve immediately.