Konnyaku Noodle & Mixed Vegetable Stew 芋丝猪肉焖杂菜
Recipe source : My own
Konyaku noodle or shirataki, on its own it is rather bland. It looks like glass noodle but slightly thicker in texture and it comes in neatly tied-up bunches. Cook into stew or soup with other ingredients it becomes very tasty. I love its unique crunchy texture.
200g konnyaku noodles
150g fresh shitaki mushrooms
170g carrot,cut into thick slices
100g sweet peas, stringed
250g pork belly, cut into thick slices
10g ginger, cut into slices
1 tbsp chopped garlic or big onion
3 tbsp cooking oil
1 Chinese rice bowl water
1 tbsp Worcestershire sauce
1 tbsp oyster sauce
1 tsp light soya sauce
1 tsp dark soya sauce
1/3 tsp salt
a dash of pepper
Mix the seasoning ingredients with half a Chinese rice bowl of water
Konnyaku noodle or shirataki
1. Boil konnyaku noodle in boiling water for 3 minutes. Drain and set aside.
2. Heat wok until hot. Add cooking oil and saute the ginger slices and chopped garlic until fragrant.
3. Add pork slices and stir-fry until they turn whitish.
4. Add mushrooms and carrot and fry for 2 minutes.
5. Add in 1 Chinese rice bowl of water.
6. Add konnyaku noodles and the seasoning ingredients.
7. Let it boil until much of the water has evaporated.
8. Add in the sweet peas and mix well.
9. Simmer for 2 to 3 minutes until almost dry.
10. Switch off the flame and dish up.
I am linking this post to Alvin, Chef and Sommelier
The ingredient for July is ginger
The event Little Thumbs Up is organised by Zoe, Bake For Happy Kids and Doreen, My Little Favourite DIY