Monday, June 9, 2008

Doong Goo, Mook Yee, Chow Ngau (Stir Fried Beef and Three Mushrooms)

This is another recipe I found in "The Melting Pot "cookbook. The entree is from the Chinese Kitchen section. We liked the coconut curry shrimp a bit more and have made it several times now but I do think this one is worth trying and maybe working on to get a stronger flavor. I was thrown by the metric system on this one too so maybe that's partial to blame. Otherwise, if you like mushrooms and could have fun exploring new mushrooms and combinations this is a keeper.
300g beef (sirloin or rump)...about 3/4 lb
A large handful of dried Chinese mushrooms (try the bulk aisle at CM or WF)
50g wood ear (or chestnut) mushrooms (these are thick, dried and really flavorful)...about 2 oz
2 cloves garlic
5 cm ginger....1/2 inch
1 tbsp sesame oil
1 tbsp light soy sauce
peanut oil (or other oil for frying)
2 spring onions
100ml oyster sauce...3 1/2 ounces
1. Rinse the dried Chinese mushrooms and wood ear mushrooms and soak for 30 minutes in hot water.

2. Wash them quickly with cold water and remove any stick bits
3. Slice all the mushrooms
4. Peel and chop the garlic, ginger and the white part of the spring onion, setting aside the green part
5. Slice the beef and rub it with sesame oil and soy sauce

1. Heat the peanut oil in a wok until very hot, add the garlic, the white part of the spring onion and ginger; fry off with the Chinese mushrooms.
2. Add beef and stir fry quickly then add the other mushrooms, saute, and toss in the oyster sauce. Keep turning the mushrooms and beef so they do not overcook but get coated in sauce. Served immediately garnished with a little chopped green spring onion.

I got a little confused on her mushroom instructions and I think I combined the mushrooms when I was suppose to let them soak separately. I also didn't do a great job of measuring the mushrooms (the more the better, right?) but it turned out fine. I would like to add a little heat or a stronger flavor but I'm not sure what/how yet.

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