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You know what I have found recently an amazing experience in life is — feeling a life in you! He is kicking and bouncing around in my tummy — sometimes, I really wish I could keep him here forever, where I can protect him using my body, building a safe warm castle for him, where he does not have to worry about anything in the world…
Seeing him again on the screen this morning, his little feet, little hands, sometimes, sticking out his tongue, playing around with himself — don’t know if he knows that we exist, giving him all the love already — that moment, really makes me want to hold his little hands, kiss his cute cheeks, hug him in my arms…
It seems the little baby has not been in the mood for eating meat since the very moment he quietly and unexpectedly arrived; however, I have to make some effort to help him grow, :) especially, after a few months of struggling with eating, eventually I feel like being able to eat something.
So today’s recipe is a very simple but healthy homemade dish — stir fried black fungus (mu’er) and beef slices. I have already mentioned the properties of black fungus several times, and I have also shared a few recipes — in fact, this will probably be the last black fungus recipe for a while, as we are running out of the stock. :( Beef — a good source of iron and protein for the baby’s growth).
This recipe — I am actually very shy to call it a recipe, as it is too simple. Let’s just say it is an idea or suggestion of how to cook beef with black fungus. It is a typical everyday’s dish in China (at least in northeast China).
I guess you can also use pork instead, but this combination is quite popular within my ethnic group; typical dishes that combine black fungus with beef are: stir-fried black fungus (mu’er) and beef slices, or dun (stewed/soup dish) black fungus (mu’er) with beef cubes. My uncle makes the best ones, I am here just … the Chinese phrase for it is ‘to draw a tiger by looking at a cat’. Ha… It looks like similar dish, but the taste is not as good.
The most important thing in this dish is to slice the beef thin; well, it is the ‘golden rule’ for most of the Chinese stir-fried beef dishes. I recently learned that to dust some corn flour on the beef slice before stir-frying can make it soft, fresh and chewable — it is the trick, have a try, you will see the difference. I also really like the influence of the ginger and the cooking wine in this combination of black fungus and beef.
Anyway, here is how I made it.
Lean beef, black fungus (mu’er), oil, salt, ginger, spring onion, cooking wine, corn flour, light soy sauce, MSG or vegetable/mushroom/chicken essence (optional), ground sichuan peppercorn
1) Soak a handful dried black fungus for at least an hour. (I like to use warm water. )
2) Slice the beef into thin pieces, and dust it with some corn flour.
3) Chop half of spring onion, and a small piece of ginger.
1) In a heated wok, add in around 3 tablespoons of oil.
2) When the oil is heated up, add in prepared beef slices.
3) Stir fry the beef until the colour of the beef changes, remove it from the wok. (Don’t over cook it, otherwise, the beef will lose its tenderness and get too hard.)
4) With still some oil left in the wok, add in half teaspoon of ground sichuan peppercorn, along with chopped ginger and spring onion.
5) When the smell of the ginger and spring onion rise up from the wok, add in well soaked black fungus. Stir fry the black fungus briefly, and add (probably) 2/3 tablespoon of cooking wine.
6) Put pre-cooked beef back to the wok, stir fry it together with black fungus, then add in 1 tablespoon of light soy sauce, 2/3 teaspoon of salt, 1/2 teaspoon of MSG or vegetable/mushroom/chicken essence (optional). Keep on stir fry it until the seasonings mix well in the wok. —
It is a really quick dish for a healthy treat. I like it with boiled rice, especially mix some sauce left in the plate with the rice — it was one of my favorite taste when my uncle cooks. :)
- Lean beef
- black fungus (mu’er)
- spring onion
- cooking wine
- corn flour
- light soy sauce
- MSG or vegetable/mushroom/chicken essence (optional)
- ground sichuan peppercorn
- Soak in warm water a handful of dried black fungus for at least an hour.
- Slice the beef thin and dust some corn flour.
- Chop half spring onion and a small piece of ginger.
- In a heated wok, add 3 tablespoons of oil.
- When the oil is hot, add in prepared beef slices.
- Stir fry the beef until it changes colour (don’t overcook)
- Remove it from the wok.
- With still some oil left in the wok, add in half teaspoon of ground sichuan peppercorn, along with chopped ginger and spring onion.
- Add the black fungus and stir fry briefly
- Add ⅔ tablespoon of cooking wine.
- Put pre-cooked beef back to the wok, stir fry it together with black fungus
- Add one tablespoon of light soy sauce, ⅔ teaspoon of salt, ½ teaspoon of MSG or vegetable/mushroom/chicken essence (optional)
- Keep on stir frying it until the seasonings mix in the wok.