Sunday, January 5, 2014

Stir Fry Pumpkin With Abalone Mushroom And Fresh Wood Ear Mushroom

I love all types of mushrooms , fresh or canned type.  I bought a can of abalone mushroom some months back and last week , while looking through the kitchen cabinet, found a can of mushroom that is quite near to expiry date.   I told WB that we must cook it straight away or we will have to throw  it away.  I have no idea what to do with it but thanks to WB 's suggestion to cook a vegetarian dish with it. Luckily, there is still a wedge of pumpkin left in the fridge, some fresh baby corns, wood ear mushroom.  With the addition of the abalone mushrooms, this simple stir fry dish looks impressive :) And of course it tasted good with some crispy garlic slices garnishing added to it.  And what more it is a healthy dish.

Stir Fry Pumpkin And Abalone Mushroom


a wedge of pumpkin - diced
a can of abalone mushroom - slice the mushroom into thick slices
a few fresh baby corns - cut into halves
a few pieces of fresh wood ear mushroom
1 tsp of chopped garlic
1 tbsp of veggie oil

thickening sauce

1 tsp of corn flour
5 tbsp of water
1 tsp of oyster sauce
1 tsp of thick soy sauce
1 tsp of light soy sauce

a few pips of garlic - slice thinly and fried till crispy - for garnishing


Saute garlic with a tbsp of oil in a non stick wok till fragrant. Add in the  pumpkin cubes , fresh baby corns , abalone mushroom slices and fresh wood ear mushroom and stir fry till well combined.  Add 1/4 cup of water and cover wok with lid and cook over medium heat.  When the pumpkin, corns and mushrooms are cooked, add in the thickening sauce .  When the gravy thickens, dish up and garnish with the crispy garlic slices and serve hot.    

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