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Vegetable Stir-Fry » Print this Recipe

Ingredients
3 Dried Black Mushrooms
3 Dried Wood Ear Mushrooms
1 piece Dried Snow Fungus (optional)
1 tbsp Vegetable Oil
2 cloves Minced Garlic
1 cup Broccoli Florets
1 cup Cauliflower Florets
½ cup diced Purple Cabbage (1" squares)
½ cup Vegetable Broth
½ cup Snow Peas, trimmed
½ cup Bean Sprouts

Seasonings:
2 tbs Oyster-Flavored Sauce
1 tbs Soy Sauce
1 tsp Sesame Oil

Directions

1. Put the black mushrooms, wood ears and snow fungus in separate small bowls and put enough warm water over them to cover. Soak until softened, about 20 minutes. Drain. Discard the black mushroom stems & cut the caps in half. Thinly slice the wood ears. Discard the hard yellow portion of the snow fungus, and then cut the remainder into bite-sized pieces.
2. Prepare the seasonings: Stir the oyster-flavored sauce, soy sauce, and sesame oil tighter in a small bowl.
3. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the broccoli, cauliflower, cabbage, vegetable stock, black mushrooms, wood ears, and snow fungus, cover the wok and cook until the cauliflower is tender-crisp. 2-2 ½ minutes.
4. Add the seasonings, snow peas and sprouts and stir-fry until the now peas are tender. About 1 minute. Scoop onto a serving platter and serve.

Serving
Serve 4 as part of a multi-course meal.

Egg Flower Soup with Mushrooms and Lemongrass

Ingredients
4 Cups Chicken Broth
2 Stalks Fresh Lemongrass, lightly crushed (bottom 6" only)
3 Fresh Shiitake Mushrooms, thinly sliced (caps only)
1 oz Enoki Mushrooms
¼ Cup Red Bell Pepper, thinly sliced
¼ Cup Frozen Peas, thawed
¼ Cup Bamboo Shoots, thinly sliced
¼ pkg (2 oz) Black Moss (soaked, about ¼ cup after soaking) or ¼ cup shredded nori
1 tsp Salt
¼ tsp Ground White Pepper
¼ pkg (3 ½ oz) Soft Tofu, cut into ¼ x ¼ x 2 inch long strips
1/3 Cup Fresh or Canned Tomatoes, chopped
2 tbsp Cornstarch (dissolved in 3 tbsp water)
1 Egg, beaten
1 tsp Sesame Oil

Directions

1. Bring chicken stock and lemongrass to a boil in a 3-quart saucepan. Reduce heat to a simmer and cook for 10 minutes.
2. Stir in the shiitake and enoki mushrooms, bell pepper, peas, bamboo shoots, black moss, salt and pepper and bring to a boil. Add the tofu and tomatoes, stirring gently so the tofu does not break apart. Pour in the dissolved cornstarch and cook, stirring gently, until the soup returns to the boil and is lightly thickened.
3. Slowly pour in the beaten egg, stirring slowly but constantly to create "egg flowers." Ladle the soup into a tureen or individual serving bowls. Drizzle the same oil over and serve immediately.

Serving
Serve 4 as part of a multi-course meal.

With over 55,000 square feet of shopping you can find live seafood, exotic produce, holistic medicine, and much more! In addition to extraordinary and authentic Asian items, MT Supermarket carries the items you would find in your local market.

We (both Kris and I) love the Amy's product line. As far as frozen/canned stuff goes, theirs are great. Especially the frozen enchilladas.

MT is part of Chinatown Centre

http://www.chinatownaustin.com/

10901 N. Lamar Blvd


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Quote:

With over 55,000 square feet of shopping you can find live seafood, exotic produce, holistic medicine, and much more! In addition to extraordinary and authentic Asian items, MT Supermarket carries the items you would find in your local market.

)

You could make an adventure out of going there as their Chinese New Year celebrations are in less than a month.