Cantonese Mixed Vegetables with Mushrooms & Glass Noodles
Directions
- 1Rinse the dried shiitake mushrooms, then soak them in 1.5 cups of water until softened. Reserve the soaking liquid and slice the mushrooms.
- 2Soak the wood ear mushrooms and glass noodles in hot water until softened, then drain. Cut the noodles in half with kitchen scissors.
- 3In a small bowl, whisk together the umami sauce ingredients.
- 4Heat a little oil in a wok or large frying pan over medium-high heat. Add garlic and ginger and stir-fry until fragrant.
- 5Add the shiitake and wood ear mushrooms and stir-fry.
- 6Add the Chinese leaf cabbage, pak choi, and fried tofu. Stir-fry until the vegetables start to soften.
- 7Add the glass noodles and pour in the umami sauce. Cover with a lid and cook until the vegetables have softened and the sauce has thickened.
- 8Drizzle over the dark soy sauce and sesame oil. Toss everything together and serve immediately.
Ingredients
- 50 g glass noodles
- 4 whole dried shiitake mushrooms
- 10 g dried wood ear mushrooms
- 110 g fried tofu
- 90 g Chinese leaf cabbage
- 90 g pak choi
- 2 slice ginger
- 2 clove garlic
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1.5 cup mushroom water (reserved from soaking dried shiitake)
- 1 tbsp cornstarch
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper powder
- 1/4 tsp salt
Equipment
woklarge frying pankitchen scissorssmall bowljuglid
Tips
- If short on time, soak dried shiitake in hot water for 20 minutes instead of overnight.
- Wood ear mushrooms can be left out if unavailable.
- Use vegetarian oyster sauce to make the dish vegetarian or vegan.
- Feel free to swap in other leafy greens like choy sum or spinach, or add carrots or bamboo shoots.
