CC license


Ingredients
  • 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)
Seasoning
  • 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
Method
  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.

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