Main Ingredient
Fresh shiitake mushroom
Dried shiitake mushroom
Fresh chilli
Tou Pau (vegetarian soya bean food)
Chinese five-spice powder
Pepper
Light soya sauce
Peanut butter
Vegetable stock (half cube)
Preparation
Prepare the dried shiitake mushroom by soaking in warm water for about 15 to 20 minutes.
For the fresh mushroom just wash it thoroughly.
Fresh chilli, washed and slice into thin strips.
Slice the fresh and dry shiitake mushroom as shown above.
The 'Tou Pau' bought from the supermarket is usually frozen. Defrost the 'Tou Pau' and tear them into pieces into a mixing bowl.
Add the five-spice powder, pepper, light soya sauce into the mixing bowl and mixed them well. Set it aside for about an hour for the flavour to sit in.
Set to medium heat and stir fry the dried shiitake mushroom first as the dried shiitake has a stronger fragrant.
After about 5 minutes, add the fresh mushroom to the pan.
Add the 'Tou Pau' into the pan and stir fry it together with the mushroom. Keep stirring to avoid the 'Tou Pau' from burning.
Add the chilli strips.
After stir-frying for about 5 to 7 minutes, reduce to low heat and add about one and a half tablespoon of peanut butter and mixed it well.
The finished product.
A great dish to go with congee or rice. Creamy texture and fragrance mushroom made it to my list of favourite home cook dishes.
