Stir Fry Maitake Mushroom with Chinese Cabbage (Pak Choi)

 For 2 people as aside dish for Stir fried rice or coconut shrimp.
Ingredients:
2 Tbsps. olive oil (can be interchanged with peanut oil)
2  Cups of Maitake Mushroom (Can be alternate to Shitake mushroom) thickly sliced
1 red chili pepper (soaked and separated from the seeds)
2 cloves of garlic (minced)
1 large size onion (cut into strips)
1/2 C green onion (chopped in long pieces)
1/2 C of coconut milk
4 Bunches baby Chinese cabbage (Pak Choi) (chopped in big pieces)

For the Sauce
1 Tbsp.  Sesame oil
1 Tbsp. cilantro paste
1 Tbsp. cornstarch
1 Tbsp. light Soy sauce
1/2 tsp. red chili sauce
1 tsp. hoisin sauce
1 Tbsp. Rice vinegar
1 Tbsp. minced fresh ginger
1 tsp. salt
2 tsp.  Black pepper.
1/4 C chicken (or vegetable) broth
Bring all ingredients in a bowl and mix well

Making:
Prepare the hot sauce in advance and set aside
Heat the oil in a wok.
Add garlic, chilly pepper, and stir fry few seconds.
Add dry onions keep stirring until they become translucent for about 2 minutes.
Add the mushrooms stir-fry for 3 more minutes.
Add the coconut milk and bring to a boil on the high heat.
When the liquid reduced more than half way add the Pak Choi
Add green onion
Stir-fry for another minute
Add hot sauce and stir-fry for minute
Transfer to the serving dish and serve immediately.
Enjoy 

10/16/2015

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