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Cantonese Mong Toi with Mushrooms
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[Print Version]
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| This is a traditional asian dish made with mushrooms and mong toi, large leaves that grow on a vine. If you can't find mong toi, spinach does great. |
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| 2 servings |
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[1]
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4
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cups
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fresh asian mong toi or spinach
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[2]
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24-32
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ounces
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fresh mushrooms
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[3]
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2
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teaspoons
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canola oil
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[4]
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2
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teaspoons
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ginger paste
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[5]
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2
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tablespoons
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garlic paste
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[6]
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4
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teaspoons
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low sodium soy sauce
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[7]
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4
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teaspoons
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Shaoxing wine or sake or cooking wine
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1. Wash spinach carefully and leave to drain.
2. Wash mushrooms with minimal water and dry them well.
3. Separate mushroom stems and dice well. Add to mushroom caps.
4. Spray a non-stick frying pan well with Pam or a spritz of cannola oil and heat on high.
5. After pan is hot, add mushrooms, allowing to cook two or three minutes undisturbed.
6. Toss them until they are well browned and remove to a bowl and set aside. Soon a little liquid will begin to accumulate. Do not drain.
7. In same pam, add 2 tsp. cannola oil.
8. Add ginger and garlic pastes, stir-frying until they begin to stick to the pan.
9. Add liquid that has drained from the mushrooms and stir fry for a minute or two.
10. Ad the spinich and mushrooms. Stir fry for a minute or so until leaves begin to wilt.
11. Add wine and soy sauce. Stir fry one more minute, until all is blended.
12. Remove from heat and serve at once.
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