Skip to main content

Stir-fried pickled radish with mushrooms in Sichuan spicy sauce (麻辣菜脯炒粒粒)




Everyone has their mother's "stir-fried food in a cube form" (麻辣菜脯炒粒粒), just the ingredients and seasonings may vary. This dish is about to take most of the ingredients left in the refrigerator to be cooked and placed on a plate. This is a quality of traditional mothers as well as a kind of longing for their flavour of them.

They all have complementary aromas, so no one ingredient in this dish has the dominant flavour.

This recipe for pickled radish cuisine is always delicious and capable of increasing your hunger. Today, I'm going to share a delicious recipe for pickled radish with mushrooms in a spicy Sichuan sauce. The most time-consuming step in making this dish is chopping all the ingredients into uniform-sized cubes because it involves a variety of mixed vegetables.

This dish is very flexible. If you don't like Chinese sausage, you may replace it with BBQ pork belly (char siu), use long beans in place of French beans, or add sweet corn kernels. You can cook food any way you like because to me it is entirely up to you and how you like it.


INGREDIENTS

1 pair of Chinese sausages

3 pcs dried shitake mushrooms

30g preserved radish

2 pcs dried chillies, add more to your preference

1 tbsp minced garlic

1 tbsp Shaoxing wine

1/8 tsp Sichuan peppercorn

1 tsp oyster sauce

1 tsp sugar

2 tsp sesame oil

 


METHODS

1. Soak mushrooms in water until soft and cut mushrooms into small pieces.

2. Diced sausage, French beans, and preserved radish.

3. Heat up a pan/ wok, pour a little oil, and sauté garlic, dried chili, and peppercorns until fragrant.

4. Add Chinese sausage and mushrooms. Give it a quick stir. 

5. Add Shaoxing wine and cook for 1-2 minutes, then add the diced frenched beans and the preserved radish and stir well. Add 2 to 3 tablespoons of mushroom water to enhance the flavour of the dish or to prevent them from drying out. It is a great substitute for chicken stock in the recipes.

6. Finally, season with oyster sauce, sugar, and sesame. ENJOY!!

 

 

Labels:

Comments

Post a Comment

Popular posts from this blog

Dong Po Rou （东坡肉）

Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...
Post a Comment
Read more

Canned braised pork belly (罐头扣肉）

  A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavour of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can w...
Post a Comment
Read more

Ginkgo Bean Curd and Barley Sugar dessert (白果腐竹薏米糖水)

Do you miss this delicacy of Ginkgo Bean Curd and Barley Sugar dessert? When did you most recently enjoy or make it? Ginkgo, commonly known as ginkgo. It is very popular when used to cook bean curd sheets. I went to a dessert house two days ago. The waitress was serving this dessert to a young lady who was sitting next to me. I overheard that lady comment about that dessert is different from other dessert houses. So, I give it a go. I am not sure how it was different from other dessert houses. But it is different from what I had before. It is creamy, smooth, and rich in flavour. So, I am going to copycat this, and my family loves it so much. Especially youngsters who do not like any small chunks to chew on with liquid dessert. This dessert can be cooked on the stove or pressure cooker. There's a catch, though: Yuba sheets or bean curd sheet, also known as Fu Chuk, come in a variety of forms.   If you opt for making this dessert over a stove, need to choose the kind that disso...
Post a Comment
Read more