Stir-fry Royale Chives & King Oyster Mushroom

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If you follow my blog, you know that I have been cooking with royale chives frequently this year. To me, royale chives (aka qing long cai 青龙菜) is a “high CP vegetable” for home-cooking because the cost of ordering this vegetable at restaurants is so many times marked up as compared to other vegetables. This time round, I paired my stir-fried royale chives with sliced king oyster mushrooms.

See Also:

• Basic Royale Chives Recipe
• Stir-fry Royale Chives & Hon Shimeji Recipe
• Stir-fry Royale Chives & Prawn Recipe

STEP-BY-STEP PHOTOS

Fry diced salted fish in some oil until golden.

Add garlic, ginger, fermented black bean and red chilli. Stir fry briefly until fragrant.

Add sliced king oyster mushrooms. I am using frozen mushrooms here (do not need to thaw), but of course, this recipe will work with fresh mushrooms which is more of the norm.

Aside Note: This is my pack of frozen sliced king oyster mushrooms used in the stir-fry. These days, I been experimenting with cooking with frozen mushrooms. Specially, they are fresh mushrooms bought from the supermarket, sliced according to the recipe, then frozen in flat ziplock bags on the same day of purchase. In this recipe, I tested cooking with frozen king oyster mushrooms to great results – there is not much difference (to me) in the texture & taste of cooked fresh vs frozen mushrooms. 

Stir fry sliced mushrooms until soft and moist.

Add chives and mushroom seasoning powder.

When the chives start to wither and shrink in volume, add shredded carrot. Drizzle Chinese wine along the walls of the wok.

Add 1-2 tbsp chicken stock or water with seasonings.

Continue stir-frying until the chives are just cooked and still green. P.S. My stir-fry looks a little dry as I did not add the chicken stock since I’m serving the dish 2 hours later.  I added the chicken stock when I reheated the dish for dinner to keep the royale chives tender crisp.