Happy Valentine’s Day to all. Today don’t want to risk dining out so I cooked with Love and Passion for my Samurai a Chinese Veggie Medley dish. (Vegetarian dish with Chinese Dried ingredients in Lam Yu)
For this Chinese Veggie Medley dish, I had a small bundle of Tung Hoon (Green Bean Threads), some dried black fungus, some Dried Mushrooms, some Dried Lily Bulbs, half a cabbage, one carrot and some red dates.
For seasoning, I have 4 cubes of the Red Nan Ru 南乳 (Lam Yu in Cantonese, Or Fermented Soya Cubes), 2 TBS Vegetarian Oyster Sauce and 2 TBS Shao Xing Wine, a little Sugar to taste and 1 TBS Light Soya Sauce.
For garnishing, I will have some Red Chillie Shreds and Coriander leaves.
First, remove seeds from Red dates. Next soak the Dried Lily Bulbs, painstaking removed both ends and tied in knots. Soak both the black fungus and mushrooms, cut to smaller slice/pieces when soften.
Cut the Cabbage and Carrot to shreds. Soak Tung Hoon till soften.
First, heat up 3 TBS Cooking Oil in a wok. Stir fry Carrot and cabbage for a while.
Next, put in all ingredients and 4 cubes of the Red Lam Yu 南乳, which is important to enhance the flavour with the soaking juice.
Add in 500ml water and mix all ingredients well. Cover with lid and simmer till water dries up.
Finally, add in Tung Hoon, 2 TBS Vegetarian Oyster Sauce and 2 TBS Shao Xing Wine. Adjust flavour by adding a little Sugar to taste and 1 TBS Light Soya Sauce.
Transfer dish to a casserole, garnish with Red Chillie Shreds and Coriander Leaves before serving. We love this Chinese Veggie Medley dish very much.
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