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Thursday, May 23, 2013

Stir fried White Shimeji Mushroom, Chives with Braised Tofu

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I used to stock my fridge with fresh mushrooms. It is very versatile as easy to cook and go pretty much with lots of flavour. My family love fried tofu therefore I serving the braised tofu with fresh white Shimeji (新鲜白玉菇). Along with the mushroom I added chives as part of my family meals’ green. Simple stir fried dish and yet satisfying ^^

Stir-fried White Shimeji Mushroom, Chives with Braised Tofu
Ingredients:
(A)
2 firm tofu
1 onion
1 packet fresh white Shimeji mushroom
10 stalks chives

(B)
1 tablespoon oyster sauce
1 tablespoon soya sauce
1 teaspoon sugar
75g water
salt to taste

Methods:
~Preparation
1. Cut firm tofu into equal 4 strips.

2. Slice onion thinly.

3. For Shimeji mushroom, trim away root. Leave in small clusters or break into individual stems. Wash by placing under flowing tap water.
*only wash when about to use.

4. Cut the washed chives. Separate white part with the green.

~Cooking
1. Heat up wok. Add in 2-3 tablespoons vegetable oil. Gently arrange tofu slices (with chopsticks) in the hot oil. Fry at high heat till one side turn golden brown. By that time it should be easily turned without sticking on the wok surface. Fry till golden brown. Remove from hot oil and set aside.

2. Retain about a teaspoon of oil in wok. Add in onion and cook till translucent. Follow by Shimeji mushroom and white part of chives. Quick stir for 1-2 minutes till fragrant. Add in green part of chives. Quick stir for few seconds and dish out.

3. Braising tofu; with the same wok (without heat) add in oyster sauce, soya sauce, sugar and water. Turn heat on, add in fried tofu and cook till most of water being absorbed. Taste for seasoning. Add salt if needed.

4. Serving by placing braised tofu on serving plate. Top with cooked Shimeji mushroom. Enjoy!

I'm linking this post to Little Thumbs Up event, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y., and hosted by Joyce, kitchen flavours.

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