Tag Archives: mushroom

Prawn, Quick recipe

Prawn & Glass-noodle Stir-fry

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  1. Soak glass noodles in water till softened and drain them. Prepare sauce: 1tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1/2 tbsp oyster sauce, 1/2 tbsp black pepper, 1/2 tsp salt and 1/2 tbsp sugar. Mix them well in a bowl.
  2. Clean and trim prawns. Marinate them with cooking wine, salt and pepper.
  3. Heat a pan, Add in a little oil. Fry prawns till red on both sides.
  4. Take the prawns out and heat the same pan (no need to wash).
  5. Saute chopped garlic and ginger till aromatic. Add in chopped shiitake mushroom (optional) and stir fry for 2 mins.
  6. Add in glass noodles. Also pour in sauce. Use chopsticks to stir glass noodles to let them be coated with sauce.
  7. Pour in 1/4 cup stock. Turn to low heat and lid on. Simmer for 5 mins. Add more stock if it gets dry.
  8. Add the prawns and red chili shreds in. Mix well. Maybe a little more stock and lid on for another 3 mins.
  9. Lid off. Stir with chopsticks evenly.

https://flic.kr/p/2gKmaao

Garnish with green onion.

Chicken, mushroom, Pasta

Mushroom Sauced Chicken Chop With Penne

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  1. Prepare a boneless chicken leg. Cut it slightly to prevent curling up while cooking. Season it with salt and black pepper.
  2. Heat a pan. Usually I don’t add in oil, cos chicken leg contains fat. So Just sear the chicken with skin side down. Fry with medium-low heat for 3-5 mins or till skin turns golden. Flip it over and fry the other side till brownish too.
  3. Chicken out into a plate. There will be some oil left in the pan. Just use it to saute 1 chopped garlic clove. Then add in mushroom slices. Stir fry till aromatic.
  4. Pour in 1/2 cup stock. Simmer for 3 mins.
  5. Add in 1/4 cup milk, also season with salt, pepper and mixed dried herbs.
  6. Put Chicken back into the pan. Simmer for 10 mins to let it completely be cooked.
  7. Condense the soup by adding starch water. Keep stirring to reduce the sauce.
  8. And place chicken chop with sauce over cooked penne.

https://flic.kr/p/2gEX2oB

Chicken, mushroom

Chicken & Shiitake Mushroom Stew (香菇炖鸡）

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Usually in China, Chicken stew is made from a whole chicken. But I know for sure that my husband and I cannot finish a whole chicken stew. So I just used a whole boneless chicken leg instead.

  1. Soak dry 5 or 6 shiitake mushroom in 2 cups water. (Rinse under water first to remove all the dirt). Keep the shiitake water. Remove the stem and cut into 4 halves.
  2. Cut chicken into one-bite size.
  3. Heat a pan. Since there is fat in chicken, so actually, no need to add any oil. Sear the chicken to let the fat out.
  4. When chicken turns white, add in 2 tsp cooking wine. Stir fry till chicken got  dry again.
  5. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce and 1/2 1 tsp sugar (you can adjust it according to your preference). Stir fry to let chicken be coated with sauce.
  6. Add in shiitake, stir fry for about 2 mins.
  7. Pour in shiitake water covers all ingredients. Add in spices (ginger, star anise, bay leaf), I also added in 1 chopped carrot.
  8. Lid on. Simmer with low heat for 20-30 mins to make sure chicken is completely cooked.
  9. Lid off and reduce sauce with high heat.

Yum!

Chicken, mushroom

Teriyaki Chicken with Pan-Seared Portobello Mushroom

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Teriyaki Chicken:

1. Prepare a whole boneless chicken leg. Sprinkle a little salt and black pepper.

2. Use the back of knife to hit chicken a bit.

3. Heat a pan on stove. When the pan is hot, put the chicken inside with skin side down. Flip over when the skin turns golden brown. Fry the other side till brown, too.

4. If there is much oil after sear, you can pour the oil out.

5. Add in 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 tbsp sugar and 1 tablespoon honey. Let the chicken be coated with sauce.

6. Pour in hot water just enough to cover the chicken. Cover the lid and simmer for a while.

7. Remove the lid. Turn to high heat to reduce the sauce.

Portobello Mushroom:

Remove the Portobello mushroom’s stem first and wash clean.

1. Heat a pan. Cut in a small cube of butter.

2. When butter melts, add the mushroom in with cap side down. Sear for 3 mins. If your mushroom is really really big, probably you will need 5 mins. Keep the heat low, don’t burn the mushroom.

3. Add 1 drop of soy sauce onto the stem hole of each mushroom.

4. Flip the mushroom over, sear the other side for 3 mins with the lid on.

5. A lot of juice will come out. Use a spatula, and press the mushroom gently to squeeze the juice out.

6. Flip over and squeeze the other side. Keep cooking till the juice evaporates.

 

mushroom, Potato, Vegetables

Oven Roasted Vegetables

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I roasted potato, cauliflower, carrot by oven before. I always wanted to try roasting different kinds of vegetables at one time. And I did it today.

  1. Preheat oven to  200 Degree C.
  2. Prepare vegetables. I chose potato, carrot, cauliflower, broccoli, onion, baby corn, mushroom and cherry tomatoes.
  3. Wash them and cut. For potato, carrot, cauliflower and broccoli, they may need longer time to be cooked. So they must be in smaller size. While onion, baby corn, mushroom and cherry tomatoes. They should be in larger size.
  4. Cover the baking try with aluminum foil. Place vegetables over it. Drizzle olive oil. Sprinkle salt and black pepper. I also spread some dried herbs. And add 2 cloves of garlic. Gently toss a bit.

Into the oven and bake for 10 mins.

Flip them over. and Lower heat to 180 Degree C. Bake for another 10-15 mins.

Very nice. You can have various kinds of vegetables at one time.

And I put them in my husband’s bento box. One thing I love about bento is that he can’t be picky about the food. If I prepare vegetable for him. He has to finish it.

Beef, mushroom

Mushroom & Beef Steak Rice Bento

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Bento for my husband (his second day at work).

I have  seriously thought about what is a good match for rice to be in his bento. The first choice is sure to be meat dish with sauce, so that the flavor will go into the rice. My rule is do not repeat the same dish in 3 days. Since my husband already had chicken yesterday, so I chose beef. He’s also a beef fan.

  1. Prepare steak. Sprinkle salt and black pepper over both sides. Heat a pan. Drizzle in some oil. When oil is heated, place steak in. Mine is not very thick, so I just need to fry it for about 2 mins for each side. My husband likes tender not hard texture. So I tried to shorten the cooking time.
  2. Flip the steak after one side turns brown, (about 2 mins). Cut in 1 small chunk of butter. Also add in 2 crushed cloves of garlic, a little dried thyme. Fry for another 2 mins.
  3. Try to stand the steak and sear the side. Then put steak into a plate and let it rest.
  4. Same pan, no need to wash, no need to wipe. Because there is still some butter left with meat juice. I used it to fry mini portobello mushrooms.
  5. Mushroom should be washed and stem-removed before frying. Fry the gill side first for 2 mins. Then flip it over and fry for another 2 mins. There will be a small hole after the stem got removed. Drizzle in light soy sauce into the hole.
  6. Flip the mushroom over again. turn to low heat and lid on. Cook for 2-3 mins. Turn it over, lid on for 2-3 mins, too.
  7. Mushroom out. Same pan. I made a little sauce with the rest fluid. Also juice comes out when the steak is resting. Add the meat juice in. 1/4 tsp flour, mix well. Add in 1/4 light soy sauce, 1 pinch sugar, dash of black pepper. Reduce the sauce.
  8. Cut steak into strips. Place them over rice and top with sauce. Also put in mushroom and some boiled veggies.

My husband likes his bento very much. 🙂

Beef, mushroom, pizza

Beef & Mushroom Pizza

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Both my husband and I love pizza. I have tried salami pizza, double cheese pizza , etc.

This time I tried to make beef pizza.

For the pizza dough:

Double Cheese Pizza With Homemade Pizza Sauce

Preheat oven to  200 Degree C.

1, Heat a pan. Add in 2 tsp oil. Saute 2 chopped garlic till aromatic.

2, Add in beef slices. Stir fry till no more pink.

3. Cut in 1 small piece of butter. Sprinkle dried thyme, salt and black pepper. Simmer for 2 mins.

4, Flatten dough into a disc. Brush it with tomato sauce.  Sprinkle mozzarella cheese over it.

5, Scatter beef, onion slices and mushroom slices.

6, Top with cheese again. Sprinkle a little mixed herbs.

7, Into the oven for  15-20 mins, or till cheese melted and golden.

https://flic.kr/p/S1nC6y

mushroom, Soup

Creamy Mushroom Soup

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1. Prepare mushroom (cut into slices, about 250g), 1/2 chopped onion, 2 cloves of chopped garlic.

2. Heat a pan. Cut in 1 tablespoon butter, also add in 2 tsp olive oil. When butter melts, add in onion and garlic. Stir fry till onion turns transparent.

3. Add in mushroom, also sprinkle salt pepper and dried herbs. Stir fry till mushroom turn soft. Add in 1/2 cup flour. And stir fry evenly.

4. Pour in 1 cup stock. Bring to boil first, turn to low heat and simmer for 5 mins.

5. Pour everything into a blender. Blend till smooth.

6. Pour back to pot. Add in cream or milk. I only had milk in the fridge, so I have no choice.

7. Stir slowly to mix well. Season with salt and pepper.

mushroom, Noodles, Pasta, salmon, Uncategorized

Creamy Mushroom Sauced Linguine with Salmon

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A perfect simple and quick meal for rushing hours.

1. Cook linguine according to the instruction and set aside.

2. Season salmon with salt and pepper. Heat a pan. Add in a little oil. Sear salmon with skin side down for 2-3 mins. Then flip over and fry for another 2-3 mins. And fry each side for another 1 min. Set salmon aside.

3. No need to wash pan. Use the same pan. Add in a little extra oil. Fry mushroom slices.

4. Add in a little chopped garlic. Sauté a bit.

5. Pour in 1/2 cup stock or water. Simmer mushroom for a little while, like 3 mins.

6. Add in 2-3 tablespoon cream. Stir well. Put cooked linguine in. Blend well.

7. Season with salt, pepper and mixed herbs.

Serve with salmon.

https://flic.kr/p/2dv1w7F

Pork, Uncategorized, Vegetables

Pork & Vegetable Pot

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My husband had dinner with a friend. Somehow they talked about Spanish Iberico Pork. His friend said this kind of pork is very delicious. And my husband told me immediately after that dinner. Then when we shopping for groceries the other day, he found that Spanish pork in the frozen counter. What a coincidence. So we bought it and I didn’t even know how to cook it. And yes, we just bought it.

Usually this thin pork slice is ideal for shabu shabu or hot pot. But my husband strongly recommended to cook it in simple way without any strong spices or condiments. He wanted to keep the original flavor of the pork. He may not know much about cooking, but he’s very good at giving me instructions. I decided to make pork & vegetable pot.

skillet is a good choice for the port.

Here are the main ingredients I used: Spanish Iberico pork, 1/4 head cabbage, Slices of 1 onion, slices of 1 medium carrot, several shiitake mushroom, brown mushroom, tofu (cut), french beans and chopped spring onion. Oh, and vermicelli in the bowl (already boiled in hot water).

  1. Heat the skillet. Brush skillet with oil. Put  2 or 3 pork slices in to sear them.

https://flic.kr/p/2cXLZeV

2. Put the rest pork in, and arrange all the vegetables in the pot.

https://flic.kr/p/2dfwdx5

3. In a bowl, add in 2 tbsp light soy sauce, 1 1/2 tbsp sweet cooking wine, 1 tbsp sugar and 1/2 tbsp water. Mix well.

4. Spread sauce (maybe 1 tbsp ) over all ingredients. Slightly stir them in order not to be sticky to the pot.

The pork looks so great.

5. Put the lid on for 2-3 mins. Stir gently to flip all the ingredients. Add in more sauce if needed.

https://flic.kr/p/QAgLqn

6. Lid on for another 3 mins or till pork and vegetables are fully cooked.

My husband  loved the pork so so much.