Stir Fried Dou Miao with Mushrooms

Ok Ok, I agreed that the display of the food was a lil' too deliberate, with the carrot and mushroom all lined up in an orderly manner. (Wait till you see the whole photo, with the carrots round the whole plate. Hee!)

But I had to do a bit of housekeeping because this dish would look extremely weird with all the button mushrooms and carrot slices scattered around... :P

I have a slightly varied way of cooking dou miao this time... glad it works for my hub. In fact, he prefers the way it was done up for this round. :) So here goes the revised receipe...

Ingredients

5-6 slices of Ginger

Dou Miao (pea shoots)

1/2 a Carrot (sliced)

10 Button Mushrooms

1 cup of stock (from soaked mushrooms)

1 tbsp cooking oil

Seasonings

1 tbsp oyster sauce

1 tbsp light soy sauce

2 tsp sugar

1 tsp sesame oil

1 tbsp cooking wine

Salt to taste

Method

1) Stir ginger in heated oil

2) Add carrot and mushroom and cook under moderate high heat

3) Sprinkle 1 tsp sugar and stir

4) Add 1/4 cup of stock

5) Stir fry Dou Miao with light soy sauce and oyster sauce

6) Add remaining stock, cooking wine, remaining sugar and salt to the wok

7) Add sesame oil just before switch off the fire

Stir-Fried Dou Miao (Pea Shoots)

Dou Miao (Pea Shoots) is by far, the easiest vegetable to prepare and cook.

I don't have to wash very thoroughly because there are not much soil on it and I don't have to worry that the leaf will wither if I leave it in the wok for a slightly longer time.




















Ingredients
300 gm Dou Miao (pea shoots)
1/2 a Carrot (sliced)
2 Mushrooms (soaked and cut into two)
2 cups of Stock*
5-6 slices of Ginger* / 2 tbsp chopped Garlic

*As I was preparing a strict vegetarian meal, I have to use ginger and yellow beans for the stock


Seasonings
1 tbsp light soy sauce
1 tbsp cooking oil


Mixed Seasonings
1 tbsp light soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp cooking wine

1 tsp cornflour
1 tbsp water (room temperature)


Method
1) Heat cooking oil in the wok
2) Stir in ginger/garlic until lightly brown
3) Stir fry Dou Miao, 1 tbsp light soy sauce and stock just enough not to let the vegetable dry out
4) Remove from wok and place the vegetables in a plate
5) Add mixed seasonings and remaining stock to the wok and simmer mushroom and carrot in the liquid until the carrot is suitably soft.
6) Thicken the gravy with cornflour mixture
7) Pour gravy over Dou Miao and serve