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!!

 

 

Comments

Post a Comment

Popular posts from this blog

Steamed Ma Lai Gou （马来糕）

-
Image
  Today I will share with you how to make Malay kuih also known as “Ma Lai Gao”.   A steamed sponge cake from Malaysia, drew inspiration from British cakes. Later, Cantonese chefs modified it to become what we now know as dim sum. Traditionally, Ma Lai Gao's starter dough takes 24 hours to prepare. I'll show you how to make Ma Lai Gao quickly and easily today without losing out on texture or flavour. In fact, the appearance of “Ma Lai Kou” is very ordinary, not much different from ordinary cakes on the market, but its preparation method and texture are worth learning from. Because it is a fermented flour product, it has a soft and smooth texture. This recipe doesn't require baking, and the preparation of “Ma Lai Gao” is very simple, and the ingredients are divided into dry and wet. The wet ones are milk and eggs, while the dry ones are powdered ingredients. To put it simply, stir the wet ingredients evenly first, then slowly add the dry ingredients, ferment and then s...
Read more

Baked Cassava or Tapioca Cake （烤木薯糕）

-
Image
Cassava or tapioca cake can be prepared in several methods, including baking, steaming and wrapping in banana leaves. It can be made with or without eggs and with or without butter. Today, I am going to share how to bake cassava or tapioca cake. Tapioca cake is very easy to make, whether to steam or to bake. The only tedious part is grating. I used to grate them into fine silk manually. But now I blend them with Thermomix to paste form. If you are using a regular blender, add a little water to the blender to blend it together. This cassava cake has a beautiful burnt skin on top and dense golden color inside. My daughter thought it was burnt cheesecake. The texture is soft but firm and not too sticky compared to the steam type. Every bite taste of cassava, coconut milk and the burnt aroma. Not overly sweet and greasy. If using a blender, cut the tapioca into smaller chunks, then carefully cut out the tough, fibrous core from the middle of each piece using a knife.   Once the t...
Read more

Dong Po Rou （东坡肉）

-
Image
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...
Read more