Earlier today for dinner, grandma whipped up a mini feast as my dear girlfriend dropped by for a visit. I love enoki mushroom and this special vegetable stem (because I adore crunching on stems rather than leaves). To cook this dish, all you will need:
1 big stalk of vegetable stem (Something like kai lan but way bigger, if anyone knows the name let me know!)
1 packet of enoki mushroom, drained and separate in tiny batches
1/2 a carrot, sliced diagonally
1 tablespoon of marinated mushroom slices
2 tablespoons of sunflower or canola oil
10 big mock prawns, defrosted and sliced into half
To start, soak and wash the vegetables thoroughly. Cut and slice the vegetable stem and carrots diagonally as they look prettier when served. Heat up the wok and add in the prawns first. Add on the stem and carrots and fry them for a few minutes before adding salt and a small cup of water. If you want more gravy add more water. Cover the vegetables for 3-5 minutes and test to see if the stems are breakable with a fork. Continue to add on some pepper and light soya sauce for more flavouring.
Lastly, add the marinated mushrooms and the enoki mushrooms.
The piping hot gravy will ensure that the mushrooms are cooked quickly.
After frying for another 5 minutes, remove from wok and serve.
The next mouthwatering dish: Sambal Belacan Okra is really easy and it is great for people who are pressed for time but still want a yummy vegetable over your rice. All you will need…
A packet of lady finger, sliced thinly and diagonally
1 tablespoon of canola oil
2 tablespoons of homemade sambal belacan (Add more if you like it more spicy, you can use store bought ones too)
Salt and a tiny drizzle of soya sauce.
Add sliced okra into hot wok with oil. Stir fry it for a couple of minutes. Add in sambal belacan and salt. Continue frying till they turn slightly brown at the edges. Do not use water to cook this dish as you might end up with okra that looks like they are salivating! Once they are all cooked and the spices fill your kitchen remove to serve.