Mixed Fried Vegetables with Mushrooms

It's mushrooms galore on Little Thumbs Up this month hosted by Joyce of Kitchen Flavours. I am very pleased with this month's theme because I love mushrooms and I am familiar with dishes using mushrooms. Besides, mushrooms, specifically Oyster Mushrooms, have a special place in my heart because I did a research for my final year thesis. I'll tell you more about that in my next post.

This is me trying to be artsy fartsy.

One of the earliest dishes I remember that has mushrooms is mixed fried vegetables. This is a staple back home which makes it's regular rounds on my Mum's menu. We are a family of big eaters and the amount of mixed fried vegetables my Mum cooks looks like it is meant for 10 people at a buffet. But the 5 of us would sit down at lunch and polish off the whole lot :)

My Mum's mushroom of choice is the dried Shitake mushrooms. That is the most common and convenient source of mushroom for us back in KT besides the canned button mushrooms. Here in PJ, I am fortunate to have access to more varieties of fresh mushrooms like Enoki, Hokto, Shimeiji and Bunashimeiji among others. 

I went to Aeon to pick up my mushrooms and at the check out counter, the scanner could not read the price tag on the Hokto mushrooms. Drat! So I had to make do with Enoki and Bunashimeiji. Back home, I already soaked my Shitakes  overnight. 

For this mixed vegetable dish, the other ingredients I used are broccoli, carrots and baby pak choy. My Mum likes to use these vegetables too, including the long Chinese cabbage. Mum and I like to add some protein like chicken or pork into the mixed vegetables as it adds flavor. 

I had this mixed vegetable dish as a one dish meal without rice :) That's right, trying to get back to my low carb eating plan. I love to accompany this dish with my favorite condiment of sliced chilles, minced garlic, soya sauce, vinegar and a little bit if sugar. It made for a very satisfying meal.

Mixed Fried Vegetables with Mushrooms
Recipe source : Phong Hong

Ingredients :
- 200g chicken fillet, cut into cubes
- 1 tablespoon light soya sauce
- 1/2 teaspoon sesame oil
- a dash of pepper
- 2 cloves garlic, minced
- 1 teaspoon corn flour

- 100g Bunashimeiji mushrooms
- 100g Enoki mushrooms
- 8 Shitake mushrooms, soaked to soften and sliced
- 100g broccoli, cut into small florets
- 100g baby pak choy
- 1 small carrot, sliced
- 4 cloves garlic, minced
- 4 thin slices of ginger, cut into thin strips

Seasoning, combined :
- 1 tablespoon oyster sauce
- 1 tablespoon light soya sauce
- 1 tablespoon fish sauce
- 1 tablespoon Chinese cooking wine

Method :
1. In a bowl, add chicken fillet, soya sauce, sesame oil, pepper, garlic and cornflour. Mix and set aside.
2. Heat cooking oil in wok and fry garlic and ginger briefly until fragrant.
3. Add marinated chicken and fry until chicken changes color.
4. Add shitake mushrooms, mix and add some water and cover the wok for about 5 minutes.
5. Add carrots and stir fry for 5 minutes.
6. Add broccoli and again, cover the wok. Add some water if necessary.
7. When broccoli is tender, add pak choy and fry until pak choy is wilted.
8. Add bunashimeiji and enoki mushrooms together with seasoning.
9. Stir fry briefly to evenly distribute the seasoning.
10. Serve immediately.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Joyce of Kitchen Flavours.