Lately been feeling a little tired of meat. I feel as if every meal is just another monotony of either beef or chicken beef or chicken, beef or chicken…no more beef or chicken! Now it might be an interesting note that I do not particularly like pork. Ironic, perhaps but nevertheless my Chinese blood still has some dominance with my overwhelming partiality to tofu.
Of course upon seeing these “bean curd noodles” in my local Asian grocer, I just had to try them! I found some pickled preserved mustard greens that just so happened to be in my fridge (delicious additions to the morning porridge) as well as some celery that we had just bought. It all came together perfectly.
An important note when working with tofu is that a little bit of soy sauce, light soy sauce mind you, literally transforms the whole flavor dimension of the dish! I know that being a Chinese myself I would be very biased towards soy sauce, but I cannot describe to you the ways in which soy sauce is the magic in a lot of cooking (I probably could but that’s another post for another time).
The mushrooms are another important ingredient in this dish, at least for me. The nice gooey, slimy texture of mushrooms in any way, shape, or form is absolutely enthralling. When I specified for the dried black fungus strips, I actually mean using the dried black fungus strips and then soaking in hot water for about 5-10 minutes. This is much easier and faster than having to individually slice each black fungus. Also its important to note that there is a big difference between both wood ear fungus and black fungus. Wood ear is usually a
lot softer in both texture and is a uniform color all around. Black fungus on the other hand is often much more tougher and chewier in texture and looks like wood ear on one side but on the other is often a light brown color. I mention this because for a time I thought that they were the same since they look so much alike however they really are not.
I also added in the snow peas only because I happened to have like 3 or four of them sitting on my counter and so just threw them in. Still taste great! But not essential in this recipe.
Cutting everything very thinly is only just to make the dish look nice and pretty, which is a big deal to my family as they believe a dish should both look and taste delicious. Whether you want to cut all the ingredients uniformly or even experiment with different shapes or even feel a bit lazy is all up to you. I hope you enjoy this recipe as much as I do.
Stir fried bean curd noodles
• 1/2 package. Bean curd noodles • 3 to 4 stocks of celery Finley sliced on the bias • 5 to 6 shiitake mushrooms and thinly sliced
• quarter of a cup black fungus strips soaked • snow peas (optional) • 1 tablespoon light soy sauce • Salt
• pinch of sugar • 1 medium green Bell pepper finely sliced • have a package of pickled -preserved mustard greens
- Heat some oil in a pan and throw in the bell peppers and celery adding about a tablespoon of water and stirring for about a minute and let cook for another two minutes covered
- I didn’t pickles mustard greens store for another minute then add in the being her noodles along with the black fungus and the shiitake mushrooms. Stir well I didn’t in a pinch of sugar along with the light soy sauce and add some more water and cook covered for another 4-5 minutes
- Add salt to taste then remove from heat serve and enjoy