Pechay and mushrooms stir fry

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

a large bunch of pechay
3-4 bawang na mura (spring garlic bulbs)
5-6 black mushrooms
3 tbsps. of oyster sauce
1/2 tsp. of sesame seed oi
1 tsp. of tapioca (or corn) starch
2 tbsps. of cooking oil
salt, pepper and sugar

Cooking procedure :

If using dried mushrooms, soak in warm water for 20 minutes. When rehydrated, cut off the stalks and cut the caps into quarters (or dice them if the mushrooms are rather large).

Dissolve the starch in a cup of water. Stir in the oyster sauce and sesame seed oil and mix to blend well.

Cut off the root ends of the pechay.

Cut off the roots and dice the spring garlic bulbs.

Heat the cooking oil in a wok or skillet. Saute the spring onion bulbs until fragrant. Add the pechay and mushrooms and toss lightly for about 30 seconds. Season with salt, pepper and a little sugar. Pour in the starch solution and cook, stirring lightly, until the sauce thickens and becomes clear.

Serve at once.

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February 8, 2005  Print This Post   
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