“Light in calorie, big in flavour. Healthy and tasty vegetable and fungi homecooked dish”
Just came back from week-breakaway in Bali last late night (Also learned a new dish from the resort there. Shall cook and post in due). Too many things to catch up, and updating my blog is one of my priority tasks to be done!
Well, I will be cooking at home for dinner tonight. Must cook and eat home, after a week of dined-out foreign cuisine! Smile.. But I couldn’t wait till tonight to post the latest dishes I will be cooking, please allow me to share this vegetable dish I cooked for the last vegetarian day about two weeks back.
This vegetarian recipe of mine had been adapted to accomodate both vegetarian and non-vegetarian cooking. When I cooked this as vegetarian meal, garlic and dried shrimps were not added to the dish. Otherwise, these additions are recommended, for better aromas and more enhanced flavours.
Eat more cabbage, too, if you are a diet watcher. This low-calorie vegetable has always been included in weight loss programs as some substances in it claims on this impressive benefit. Besides the dieting benefit, cabbage is high in nutritional values. Similarly, the Shiitake mushsrooms also claims its high nutritional value as well as cancer-fighting properties.
150 grams of fresh Shitake mushrooms, stemmed and thickly sliced or halved
500 – 600 grams of cabbage, chopped into pieces (or measures as half medium head of cabbage)
1 tablespoon of oyster sauce (Or vegetarian ‘oyster flavoured’ mushroom sauce *See right pic)
1 teaspoon of sesame oil
1 teaspoon of light soy sauce
1 tablespoon of Hua Diao rice wine (花雕酒)
Sprinkle of grounded white pepper
1 tablespoon of cooking oil
3 cloves of garlic, minced
1 teaspoon of dried shrimps, rinsed or soaked for 10 minutes
**Above two items are not applicable for vegetarian cooking.
1) Heat wok with oil over medium fire. Add dried shrimps and garlic, stir fry till fragrant. Increase heat to high fire. Add in mushrooms and quick fry for 30 seconds. Then, drizzle light soy sauce in the hot wok to create sizzling effect. Quickly stir fry to combine the sizzling light soy sauce with the mushrooms well.
2) Reduce heat to medium fire, drizzle Hua Diao rice wine, followed by sesame oil. Stir fry to combine well.
3) Add in cabbage. Cover wok with lid to simmer cabbage for 3 minutes, or until slightly softened. Add oyster sauce and pepper. Stir fry for another minute, to combine well. Heat off and dish up. Serve with rice or noodles.
A portion of my cabbage and Shiitake mushroom dish counts about 90kcal.
For vegetarian option: Omit additions of dried shrimps and garlic. Replace oyster sauce with vegetarian mushroom sauce (vegetarian oyster flavoured sauce).
Tips: Use only fresh Shiitake mushrooms, not the dried Chinese mushrooms. It can be found in packet in major supermarkets. Vegetables or Organic items compartment.
* No extra water to be added into the cooking as water will be extracted from the cabbages to moist and create enough liquid for the dish.