Stir-fry Royale Chives & King Oyster Mushroom
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.
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.