- 2
Ingredients
- Seasonings:
- 100 g Enoki Mushrooms (Golden Mushrooms)
- 2-4 White Button Mushrooms
- 2 Shiitake Mushrooms
- 1/2 Red Onion
- 2 cloves Garlic
- 200 g Pork Shoulder (or any tender chicken meat)
- 1 tbsp Rice Wine
- 1 tbsp Dark Soya Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Cornstarch
- 1 tsp Salt
- 1 tsp Sugar
- 1/4 tsp Black Pepper
Preparation
Step 1
1. Rinse or wipe fresh mushrooms from grits. Remove any discolored parts or hard stems and cut into shreds. Rinse the Enoki mushrooms and cut off tail-ends. Peel and slice garlic and red onion.
2. Preheat oven at 200 ºC. (For those who have oven with higher set of temperature than stated, preheat oven to 250ºC.)
3. Rinse meat thoroughly ad cut into bite size pieces. Marinate with seasonings for 20-30 minutes. Transfer into a ovenproof casserole and top with all the sliced ingredients.
3. Cover with aluminum foil and transfer to preheated oven. Bake for 30-40 minutes or until tender to your preference. (If your oven's at 250ºC, bake the dish for 20 minutes.)
4. Remove aluminum foil and serve.
Note: If you don't have an oven, this recipe can be cook in a heavy pot on stove as well. Besides pork, you can also use chicken like fillets, thighs and breast meats. Serve this recipe with rice or noodles of your choice. I tried it 'dry' and as soup on cooked yellow noodles (with extra water added to the gravy)- it turned out surprisingly tasty too. I also add extra sliced spring onions, julienned carrot and red chillies as garnishing as you can see in the picture. Actually, I separated the recipe into halves because I have a guest who's not a fan of chillies (it made him upset stomach.) With the other half I added extra chopped chillies, julienned carrot and lots of sliced spring onions. Mixed it all up nicely, just before serving. It's yummy that way for me! Tell me what you think...