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Stir-fry Royale Chives & King Oyster Mushroom
Filed Under: Chinese Recipes Recipes Salads & Vegetables Step-by-Step Recipes Stir Frying Under 30 Minutes
Stir-fry Royale Chives & King Oyster Mushroom Recipe
There is quite a bit of dirt in these royale chives, so be sure to wash them in a few changes of water & ensure all the soil is thoroughly removed.
Once the chives are added, stir-fry them briskly at high heat so that they are crisp, green & fresh. Overcooked chives will become mushy and soggy.
Check out the step-by-step photos on the previous page.
Ingredients:
- 1 packet (150g) royale chives (青龙菜)
- 5 grams dried salted fish diced see cooking note below
- 5 cloves garlic finely chopped
- 4 thin slices ginger sliced to long thin strips
- 10 fermented black beans surface salt (if any) rinsed & patted dry
- 1 finger-length red chilli sliced thinly; optional
- 75g king oyster mushroom sliced thinly
- 1/2 tsp mushroom seasoning powder see cooking note
- 2 tbsp chicken stock (or water + seasonings, to taste)
- tiny pinch of salt to taste
- 1 tbsp Chinese wine (Hua Tiao/Shaoxing)
Directions:
- Prepare royale chives by cutting them to six uniform sections. Wash the chives thoroughly to get rid of the excess dirt and spin dry.
- Fry salted fish. Heat oil in a wokpan. Add diced salted fish and fry until golden.
- Fry aromatics & mushrooms. Add garlic, ginger, fermented black beans and red chilli. Cook briskly until aromatic. Add sliced king oyster mushrooms and stir fry until just softened.
- Add prepared chives, mushroom powder, shredded carrot and chicken stock. Stir fry on high heat until half withered. Then drizzle Chinese wine along the walls of the wokpan. Continue stir-frying until the chives are just cooked and still green.
Cooking Note(s):
- If you do not wish to use salted fish, use a bit more seasoning of choice to taste.
- I used mushroom seasoning powder as a delicious MSG-free seasoning for all my vegetable stir-fries. You can substitute it with appropriate amount of salt, soy sauce or fish sauce.
- I used frozen sliced king oyster mushroom (added to the wok without thawing) instead of fresh ones. There is not much difference in taste or texture between using frozen or fresh mushrooms, so this is a great convenience.
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I would devour the whole dish in no time! So fresh and tasty!