Ingredients
- 1 ear sweet corn,
- 1/2 pc carrot, diced
- 4 dried black mushrooms, rehydrated and diced
- 1/2 green bell pepper, diced
- 2 pcs dried tofu, diced
- 2 tbsp diced Sichuan pickled mustard
- 1 clove shallot, finely sliced
- 2 tbsp cooking oil
- 1 tsp wine
- before cutting, wash vegetables as required
Seasonings
- 1 tbsp chili bean sauce
- 1/4 tsp salt (plus a pinch for seasoning the bell pepper)
- 1 tsp gluten free soy sauce
- 1 cup water reserved from soaking dried mushrooms
Method:
- Cut corn kernels off the cob like this, and have all vegetables and mushrooms readily diced.
- Over medium flame, heat one table spoon of oil in wok. Sauté bell pepper, about half to one minute, season it with a pinch of salt. Dish up.
- Heat remaining table spoon of oil. Sauté shallot, add mushrooms; stir fry and sprinkle in wine on sides of wok. As they are lightly browned, about two minutes, add dried tofu, carrot and kernels. Keep stirring as adding each of them into the wok. Then, mix well all seasonings and pour in. Bring to a boil. Turn heat to the lowest, cover and simmer for 5 minutes or until 2 to 3 table spoons of sauce remain.
- Uncover, flip and turn the ingredients. Check if you need to season with some more salt.
- Return green bell pepper to wok and toss in Sichuan pickled mustard. Stir well and dish up.
Source: http://www.tastehongkong.com/recipes/vegetable/a-dish-made-of-colors-vegetarian-stir-fried-corn/
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