Shimeji Stir-fried with Mixed Vegetables

Having a simple stir-fried is simply a delicious and healthy dish for any meals. I will surely include a vegetable dish in my cooking for lunch or dinner to make sure that we have a complete wholesome meal every time. Thus, adding various color of vegetables in our daily meals is very important. Hence, this simple Shimeji stir-fried with mixed vegetables is one of my favourite. This multi-color vegetable dish with Shimeji mushroom is indeed nutritious and easy to cook dish, especially for working mom like me!

A taste of crunchy bite of the mushroom and mixed vegetables bring us more appetizing feel. I would love to eat them with the Chinese traditional way, using a pair of chopsticks with a Chinese bowl of hot steamed rice. It reminds me a lot of childhood sweet memories! Isn't great to savour and enjoy your meal with a smile on your face? Let's start wokking!

Some informations to ponder:
About Shimeji Mushroom
About Sugar Snap Pea

You may also like another Shimeji dish here! Ingredients: 160g Buna Shimeji mushroom (I bought those from Korea) 1/2 Carrot, slice thinly (you may cut into star shape or any preferred shape) 10 nos Sugar snap peas, trim the ends & peel off the 4 pcs Seafood tofu, halved (pre-packed fried tofu) 2 cloves Garlic, minced Seasoning (mix well): 150ml Water (water used to blanch the vegetables) 1 tsp Tapioca / Corn flour 1 tbsp Premier Oyster Sauce Dash of white pepper (optional) Method: 1. Trim off the bottom of the Shimeji mushroom. Rinse and set aside. 2. String peas by beginning at tip and pulling it down. Cut off stem ends and leave whole. Rinse and set aside. 3. Boil a pot of hot water. Blanch Shimeji mushroom for 1 min in the hot boiling water. Drain and set aside. 4. Follow by sugar snap peas & carrot, blanch for 1 min. Drain and set aside. 5. Heat up 2 tbsp olive oil, saute garlic until fragrant but not brown. Add in Shimeji mushroom, carrot and snap peas. 6. Stir fry for 1 min. Add in seafood tofu and stir fry for another minute. 7. Pour in seasonings. Simmer over low heat for 2 mins. Do not over-cooked the ingredients. 8. Dish up, serve immediately while hot. Enjoy! Note: • Blanch the vegetables beforehand, so that you do not have to stir fry for long time results to soggy vegetables. The vegetables & mushroom will have bouncy and crunchy texture when you bite on it. • Prepare all the seasoning in a bowl, slowly pour in the water from blanching the vegetables gradually and keep on stirring because the water is still hot. This will dissolve the tapioca/corn flour evenly. Or, leave the water to cool before use.