This is an easy Chinese stir-fry royale chives & hon shimeji mushrooms recipe. Since royale chives (qing long cai 青龙菜) are often cooked with dried salted fish, I tried it out … I really liked the savoury depth it adds to the dish.
This dish is very homely and goes well with rice.
Since one packet of chives is really not much when cooked, the hon shimeji (beech) mushrooms help to give the dish more volume & flavour. You can use any fresh sliced mushrooms to substitute the hon shimeji. Next time round, I’ll cook this with beansprouts, which is another popular ingredient to add to stir-fried royale chives.
Main ingredients. Besides royale chives which has been cut & washed, there are hon shimeji with their ends trimmed & discarded, garlic & ginger (at the cutie bear’s ears), sliced chilli and a small piece of dried salted fish, diced. If you don’t want salted fish, just omit it and use a bit more seasonings.
You can use either white or brown variety of hon shimeji or a mix of both like I did.
Aside: Isn’t this mouse flower pot from Daiso oh so cute? :p
There is quite a bit of dirt in these royale chives, so be sure to rinse them thoroughly to get rid of all the soil before cooking.
You can replace hon shimeji (beech mushrooms) with freshly sliced mushrooms such as shiitake, button or king oyster.
Cooking Note(s):