Stir Fry Mushrooms
My wife bought three types of mushrooms the other day and wanted me to fry them up as a dish. My lightning quick mind immediately thought of the style and how I would cook it. We love mushrooms, there is really nothing that we love eating more than the mysterious fungi.
The style that I would usually cook these mushrooms would be to roast them with rosemary herbs, olive oil and sea salt. Yum! But I also wanted to do a simple stir fry and see where the rabbit trail of cooking risk rewards would lead me. I wanted to see if it would taste just as fantastic if they were cooked in a Chinese uncle style. Like a charred-kway-teow uncle as he rocks his wok and flog the living daylights out of the kway teow in the pan with his magic stick.
For this dish, I am trying out the Szechuan Mala style. I have come to love the black beans used in frying this dish. So I thought I would also try it, but using the usual black beans that I always use when I make my Stir Fry Beef and Bitter Gourd. The end result was only so-so.
I think the problem could be the lack of a proper wok and big fire that is usually needed when cooking Szechuan Mala. Sigh, so sad for us home cooks with conventional equipment. Still keen to learn how I did it (and do it better)? Read on.
1 packet of King Mushrooms
1 packet of Shitake Mushrooms
1 packet of White Button Mushrooms
3 tsp of preserved Black Beans
1. Slice and cut up the mushrooms. Add oil into frying pan, throw all the mushrooms into the pan, add the black beans. Turn up the heat and fry until the mushrooms are softened and shrunk. You generally want to sear them so that the fragrance of the black beans are infused. Make the fire as big as possible. Once fragrant, serve.