Mui Choy [sweet and salty types] are usually cooked with fatty meat and braised till soft. This vegetarian mui choy of course have no meat added but peanuts. It tastes good too for a vegan. The photo doesn't look good [cos' I didn't intend to post this recipe] but the dish tasted good especially when reheated.
Ingredients
300 gm sweet mui choy - wash, soak and drain
300 gm salty mui choy - wash, soak and drain
4 dried mushrooms - soak and drain - cut strips
100 gm peanuts - wash and boil till almost soft
a few slices ginger
2 tbsp each of oyster sauce and sugar to taste
2 tbsp each of sesame oil and oil
1 litre water
Note: There are 2 types of mui choy. The dish taste better with both types. Add more water if it is too dry.
300 gm salty mui choy - wash, soak and drain
4 dried mushrooms - soak and drain - cut strips
100 gm peanuts - wash and boil till almost soft
a few slices ginger
2 tbsp each of oyster sauce and sugar to taste
2 tbsp each of sesame oil and oil
1 litre water
- Prepare both types mui choy as above and cut into shreds.
- Heat wok without oil to fry mui choy until soft and dry. Dish out.
- Heat oil in wok and fry ginger till fragrant. Add in mushrooms. Fry for a second then add in vegetables and peanuts.
- Stir fry until well combined. Add in seasoning. Fry for a few minutes then pour in water.
- Bring to a boil then lower heat to simmer until vegetables are soft and gravy reduced.
- Dish out to serve with porridge.
Note: There are 2 types of mui choy. The dish taste better with both types. Add more water if it is too dry.
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