Chinese name: 香菇青菜 (xiāng gū qīng cài)
Style: Fujian Cuisine
Characteristics: Green vegetable with mushroom is not only fresh in color, but it also tastes very good. Well tailored to suit most tastes, it can be cooked all year round using simple cooking methods.
One of the home-style dishes of Fujian cuisine, green vegetable with mushroom seems light, but it is a very nutritious vegetable dish. Mushroom is rich in protein, fat, carbohydrate and contains lots of amino acid, while green vegetable is high in minerals and vitamins.
bok choy (rape, heart of cabbage or other green vegetables), 150 g
fresh mushrooms, 100 g (dried mushrooms, 50 g)
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste.
1. Clean the green vegetables and quarter the ribs slightly with a kitchen knife on the chopping board.
2. Clean the fresh black mushrooms. Hull them, cut into chunnks, and put them onto a plate (if using dried mushrooms, first soak them in warm water for about 1 hour).
Step 1: Place a wok over high heat until hot. Add some cooking oil. Add the garlic slices and stir-fry for 10 seconds. Add the prepared green vegetables, and stir-fry for about 1 minute until they shrink. Add some salt and and stir-fry for 10 seconds. Turn off the heat. Remove from the wok and place on a plate tidily.
Step 2: Clean the wok and place it over high heat again. Add some cooking oil. Pour in the mushroom chunks when the oil is hot. Stir-fry for about 1 minute. Add 1/3 bowl of water, and braise it on low heat for about 5 minutes. Turn to medium heat, add some salt, soy sauce and wet cornstarch, and stir-fry for 20 seconds more. Turn off the heat. Remove from the wok and place on the cooked vegetables. Pour the juice in the wok onto the green vegetables with mushroom.
Bring to the dinning table and enjoy a plateful of Fujian delicacy.