I realise I don’t have many veggie dishes in my recipe book even though I’d always cook up greens for dinner. Probably because the cooking styles are more or less the same by using fish sauce, oyster sauce or both and I’m used to plain vegetables with just a little light soy sauce anyway which was something my mum used to do for years because she said it was healthy (though I think it’s because she has never really picked up cooking!). I’m slightly better. At least I use light soy sauce, oyster sauce, fish sauce and/or minced garlic. Lol. Anyway, here’s a Kai Lan with Enoki Mushrooms Recipe that both the husband and I enjoy ‘cos we love enoki mushrooms a lot. Enjoy!
Kai Lan with Enoki Mushrooms Recipe
Ingredients (serves 2-3)
300g kai lan or Chinese broccoli
200g enoki mushrooms
1 tbsp oyster sauce
1/2 tbsp fish sauce
1. Mix oyster sauce in water. Set aside.
2. Heat some vegetable oil in wok and stir fry kai lan till cooked. Dish out onto a plate.
3. Add a little more oil to the wok and add in the enoki mushrooms and oyster sauce mixture. Cook till the mushrooms are tender and season with some fish sauce.
4. Ladle the enoki mushrooms with sauce over the kai lan and serve.
This is it. Easy peasy! I love the combination of the enoki and kai lan because the mushrooms are chewy yet tender and the kai lan stems are soft yet crunchy. Eat more greens, folks! Bon appetit!