This recipe won a grand prize at the easy recipe contest organized by Ajinomoto. I received the prize from chef Wakiya Yuji (脇屋友詞) who is famous for creative Chinese food in Japan.
For the seasoning, I used chicken stock and white miso. The chicken stock adds a nice and rich flavor and white miso makes the dish slightly sweet and tasty!
It can be very colorful and festive recipe for Chinese New Year's day. Also, it is perfect for every-day bento box :)
BTW, at our wedding, we could luckily cater chef Wakiya's fancy and healthy Chinese cuisine from "トゥーランドット遊仙境 - Turandot Yusenkyo" restaurant in Akasaka.
Chinese Style White Miso Stir Fried Seven Vegetables
Number of servings: 2
75g (2.6oz.) ham
100g (3.5oz.) onion
50g (1.8oz.) carrot
100g (3.5oz.) zucchini
100g (3.5oz.) bean sprouts
50g (1.8oz.) red bell pepper
6 dried cloud ear mushrooms (you can use 3 shitake mushrooms)
* 2 tbsp. white miso (it tastes different but you can use 1 tbsp. regular miso)
* 1 tbsp. sake
* 1 tbsp. mirin (sweet sake)
* 1/2 tbsp. chicken stock powder
* 1 tsp. sugar
1/2 tbsp. cooking oil
cracked black pepper
1. Soak the dried cloud ear mushrooms in hot water for at least fifteen minutes. Then drain and cut into strips. Trim the bean sprouts at both ends if you prefer. Cut ham, carrot, zucchini and red bell pepper into strips. Thinly slice onion.
2. Mix A.
3. Heat cooking oil in a frying pan, stir-fry onion, carrot, zucchini, bean sprouts, red bell pepper, cloud ear mushrooms, and ham in order. Add A and stir-fry until the seasonings blend. Serve on the dish and sprinkle cracked black pepper.
Am I right?! hehe
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Friday, January 13, 2012
新年好！Chinese Style White Miso Stir Fried Seven Vegetables - Video Recipe
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