PORK MUSHROOM STEW

With the ready steam mushroom aromatic smell all over the house how can I wait any longer to taste the juicy smooth mushroom. Here is a simple and fast cooking one pot meal best served with warm cooked rice. Drooling.....................

500 gm pork belly - cut into bite size
1 whole garlic - removed skin
1 Chinese cabbage - cut into long strips
lots of soy sauce to taste and season with pepper. (you can add in seasoning or oyster sauce if you like but I did not add in any of this as the mushroom is so aromatic and sweet plus the soy sauce)

1. In a sauce pan add a few tbsp. of oil, sauteed the garlic pips lightly brown.
2. Add in the pork stir fry a few minutes then add in the ready steam mushrooms.
3. Then slowly add in some soy sauce stir fry for awhile then add enough water to simmer (you need to adjust yourself to taste as different brand of soy sauce saltiness varied.)
4. When the pork is tender add in the Chinese cabbage to cook for a few minutes until tender.
5. Mix some water with cornflour to thicken the gravy and is ready to serve.

P/s Irene hope you like it.

SHITAKE MUSHROOM

LOVE EATING MUSHROOMS THEN YOU MUST TRY THIS.

1. Soak mushrooms in cold water with some sugar until soaked thru (few hours).

2. Rinse and squeeze mushrooms dry

3. Here I am preparing 500gm dried mushroom.

1/2 cup water

1/4 cup soya sauce

1/4 oil

2 tbsp sugar

4 heapful tbsp cornflour

4. Mix together and pour over mushroom, using hands to mix and squeeze the mushroom to absord the mixture.

5. Steam for 40 minutes or longer if you wish for softer texture.

6. Cool, pack and store in freezer. Mushroom ie ready to use in any kind of dishes (stir fry, stew, claypot chicken rice, chinese dumplings, pastries and etc)