Thursday, 19 May 2011

Oriental Vegetables ( light gravy )

Use whatever greens are handy , asparagus , snow peas , broccoli , spring onions etc .
The dried mushroom family like Porcini, Morels, Shittake, Champignon, go best and that's what I used with
some broccoli and spring onions .

Soak mushrooms in hot water for about 30 minutes , they will soften , rinse well and cut into chunks - large bite size pieces ,
Prepare your vegetable , trimming stalks , stringing beans etc depending upon what you are using .

The Gravy

Take 2 table spoons chili Oil .
5 Large Dried Red Chillies .
8-10 Cloves of Garlic - long and thin left whole or slice length wise the thicker ones .
1 Table spoons Black Bean Paste .
1 1/2 Teaspoons Chilly Paste , or simply add some chili powder .
3/4th Table spoon Black Bean Paste .
1 or 2 Prunes ( that's the trick ! )

In a wok smoke your oil , then add the whole chillies . When black remove to use later .
Next brown the garlic , remove for latter use .

Now add the rest of the gravy ingredients , crush the prunes , add about 11/2 cup of water , simmer covered about 5 minutes , then add the mushrooms , simmer 2-3 minutes and then the greens depending upon what you use and what needs more cooking , in that order .
Ensure all vegetables have a bite and aren't cooked to death .
When ready to serve sprinkle the fried chillies / garlic on the plated dish .
For an extra zing drizzle 1 teaspoon unheated chili oil when the dish is plated .
If you don't have prunes 1 table spoon sugar is a not too happy option !

You should end with just about some amount of gravy

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