Stir-Fry Ginseng Eryngi Mushrooms With Leeks & Capsicum
250 g Ginseng Eryngi Mushrooms
100 g Leeks
1 nos Red Capsicum - medium size
2 cloves Garlic-minced
Sesame Seeds - toasted
Soya Sauce to taste
Shaoxing Cooking Wine to taste
1. Remove any grits from the mushroom and cut off the hard stump. Wash the whole mushrooms and pat it dry. Slice the mushrooms about 2-3 mm thickness or to your liking. Set aside.
Note: This is the only mushroom that I would wash under running water :-P
2. Wash the Leek stalks thoroughly from grits. You can slice it first then wash with water or remove each layers which were affected by dirt and soak in water so that the dirt will sink to the bottom. After cleaning, slice diagonal the leeks and set aside. You can slice in rounds but I prefer diagonal cuts in leeks.
3. Wash and cut capsicums/bell peppers in halves. Remove the seeds and white pith. Slice diagonally as well.
4. In a pan or wok, heat the oil. When oil is hot, add in the garlic. Give it a few stir until fragrant.
5. Add in the, vegetables. Give a good stir and then add in the Ginseng Eryngi Mushrooms. Stir the vegetables thoroughly.
6. Stir in some soy sauce to your taste and add in some Shaoxing cooking wine. If you don't have Shaoxing wine, you can use brandy/cognac or dry sherry instead... :-)
7. Just before serving add in the toasted sesame seeds. Give a few stirs and serve hot with rice or side dish to your main meal...
Note: You can make a thicker grave/sauce by mixing 1-2 tsp of cornflour/cornstarch with some water and pour back into the wok/pan. Stir a few minutes until the gravy thickens. Dish up and serve hot.
UPDATE: For those who are interested to read more about Folklore/ Cookery/ Mycology/ Drug, you can download this digital edition of Mushrooms, Russia and History, 1957 by Author, Robert Gordon Wasson & his wife, Valentina Pavlovna Geurcken. It was scanned from original from a generous contributor and hand corrected by Igor Dolgov, Zachary Jones and Gred Golden. It's a rare book which fetched thousands of USD!
♫ Enjoy ♪