Simple Chinese Stir-Fry Vegetables

Braised Pig Trotter with Dong Quai
May 2, 2007
Braised Beef Shin
June 3, 2007

I am not my usual self these 2 weeks but hopefully will be back on my cooking schedule soon. I should be getting sick of all the take-outs and restaurant food in due time. Took a short break to Penang right before the school holidays last week.

I must have eaten almost everything I could get my hands on, from my all-time favourite shellfish the “Balitong” to the real “Penang curry mee”. We tried this new restaurant at Gurney Drive, which is NOT difficult to find called “Bali Hai”. It is well stock with live seafood from snow crabs, spider crabs, lobsters, geoducks and you-name-it shellfish, they’ve got it. Really fresh stuff! I must say.

Anyway, back to my vegetable stir-fry for 3 – 4 adults, all you need will be :-


5 fresh long beans (cut into 2cm in length)
3 dried chinese mushrooms (soaked and quartered)
1 packet of enoki mushrooms (only use the top half, discard the roots)
6 small pieces of tau pok (deep fried puff tofu) or tau kan (dried beancurd sticks)
2 Tbsp oyster sauce
A dash of dark soya sauce
A dash of light soya sauce
3 cloves garlic (minced)
1/2 tsp cornflour dissolved in a little room temperature water (for thickening)
150 ml chicken stock
1 Tbsp olive oil
A dash of chinese rice wine
sea salt


  1. Heat wok and drizzle in some olive oil.
  2. Throw in the mushrooms, fry for 2 minutes then add in the garlic, oyster sauce, dark soya sauce, light soya sauce and 3 Tbsp of chicken stock. Let the mushrooms soak in all the stock.
  3. On high heat, add long beans, tau kan, fry for another minute.
  4. Lastly, stir in the enoki and pour in the rest of the chicken stock and bring to simmer for 2 minutes. Add rice wine, cornflour liquid and sea salt to taste.
  5. Served with hot rice and other dishes of the day.

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