CC license

  • Approx 100 gm Assorted fresh mushrooms (shitake, button, enoki, portobello etc) – wash over running water and chopped
  • 60g minced meat (or chicken)
  • 2 cloves garlic (minced)
  • Handful of frozen/ fresh Japanese soy beans (edamames)
  • 150g beancurd (tofu) for steaming (½ block)
  • 1 tablespoon light soya sauce
  • 1 tablespoon mirin (Japanese sweet cooking sauce/ wine)
  • 1 tablespoon teaspoon Chinese Shaoxing cooking rice wine
  • 1 teaspoon sugar
  • Dash of pepper (to taste)
  • Cornstarch (mix with water) for thickening
  • Seasoning (for marinating meat)
  • 1/2 teaspoon light soya sauce
  • Pinch of sugar
  • 1 teaspoon cornflour
  1. Marinate the minced meat with seasonings for at least ½ hour. Add 1 tbsp water if necessary.
  2. Steam beancurd for 10-15 mins, drain water and cut into slices. Set aside.
  3. Blanch frozen edamame over boiling water for 1-2 mins. For fresh ones, blanch using salted water. Do not overcook as you will lose the colour with prolonged cooking.
  4. Heat up wok with 1 tbsp oil. Sautee minced garlic until fragrant.
  5. Add in minced meat. Do not stir fry immediately. Let it cook for a while until it is slightly caramelized. Turn it over and break it slightly. Let it cook for a while until caramelized. This will increase the aroma of the minced meat. Reduce the heat to low and start breaking up the meat.
  6. Add in mushrooms. Stir-fry for a while. Add in seasonings. Let it simmer for a while until the sauce is thickened.
  7. Add in cornstarch solution. Stir-fry until well combined. Dish up and pour over the steamed beancurd. Garnish with cooked edamames.

By witholding the meat and substituting more mushroom such as oyster mushroom or some diced seitan, this would be a delightful vegetarian dish.