【Celery mushroom woodear stir fry 】
This is a lovely stir fry dish with lots vegetable. The Chinese sausage and dry tiny shrimps really bring out the flavour; it goes very well with some steamed rice.
Prepare time: 10 minutes
Cook time: 5 minutes
Serves: 6 servings
1) 3 Chinese celery 175g;
2) 1 package enokidake mushrooms 200g;
3) 7-8 dried woodears;
4) 1 small Chinese sausage, cut matchstick-sized strips;
5) 1.5 tbsp olive oil, 2 tsp freshly minced garlic, 1 tsp tiny dried shrimps;
6) 1/3 tsp salt; 1/6 tsp ground white peper, 1/6 tsp chicken broth mix;
7) 1 tsp sesame oil
1: In the morning before going to work, soak woodears in cold water. Prior to use, rinse woodears and cook them in boiling water for 3-5 minutes, then rinse under cold water and drain (Picture 1). Cut into matchstick-sized strips. Cut roots off of mushrooms and rinse with water, set aside. Remove leafs of celery, rinse, drain and cut to 4-5 cm long pieces (Picture 2).
2: Heat 1.5 tbsp olive oil in a non-stick sauté pan over high heat. Sauté mined garlic and dried tiny shrimps for 1 minute (Picture 3). Add Chinese sausage and cook for 30 secons.
3: Add celery, mushrooms and sliced woodears, stir and cook for 30 seconds (Picture 5). Add all ingredients of Ingredient 6) stir and cook for 1-2 minutes until vegetables just cooked. Add 1 tsp sesame oil and stir to mix. Transfer to a serving plate and serve immediately over some steamed rice.