Monday, January 10, 2011
Cantonese Style Veg Chow Mein
Deep fried tofu
Dried shiitake mushrooms
(The water used for rehydrating dried shiitake mushrooms)
Topped a thick sauce filled with various vegetable on the crispy and golden noodles.
Shitake Stock (The water used for rehydrating dried shiitake mushrooms) would be the key ingredients that makes taste rich of thick vegetable sauce.
Cook rehydrated chow main noodles on the pan for a few min and spread out soy sauce over the noodles and cook until they are crisp and golden. Set the noodles aside on the dish.
Stir fry carrot, ginger, shiitake mushrooms and chinese cabbage in the pan. Mix broccoli and tofu then add shitake stock, salt and soy sauce, cook until carrot get soft. Mix starch (dissolved in cold water) and cook until thick then pour vegetable mixture over top of the noodles.