Sir-fried black forest mushrooms with garlic

Ingredients: serves 3 people

·         20 dried forest mushrooms.

·         2 tbsp cooking oil.

·         3 cloves garlic, minced.

·         1 tbsp rice vinegar.

·         1 tsp broth mix.

·         1 tsp granulated sugar

·         ½ tsp ground pepper.

·         1 tsp coriander, finely chopped.

Preparation:

-          Soaking the mushrooms in warm water for 20 minutes. When they have softened, squeeze them with your hands to remove the excess water.

-          Cut each mushroom into 4 small pieces.

Cooking:

1)      Heat a large frying pan over a high heat until it becomes hot. Reduce the heat to medium, add the oil to the frying pan. When the oil is hot, add the garlic. Stir fry for about 20-30 seconds.

2)      When the garlic is aromatic, add the mushoorm. Stir-fry for 3 minutes over a high heat.

3)      Add the vinegar, broth mix, sugar, pepper. Combine them well.

4)      Add the coriander. Toss again and turn the heat off.

Serving:

-          Transfer the stir-fried mushrooms  to a serving platter.

-          Eating with warm rice.

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Vietnamese chicken and cabbage salad

Ingredients: serves 5 people.

• 500 g chicken breasts, cooked, shredded into 2-inch lengths.
• ½  savoy cabbage, finely shredded.
• 1 onion, finely sliced.
• 2 carrot, peeled, cut into thin matchsticks.
• 1 cup fresh laksa leaves, torn and chopped.
• 1/2 cup fresh coriander leaves, chopped.
• 75g unsalted roasted peanuts, coarsely chopped.

Dressing:

§  2 garlic cloves, minced.

§  1 fresh hot red chili, deseeded, minced.

§  3 tablespoon fresh lime juice.

§  2 tablespoon rice vinegar.

§  3 tablespoon refined white sugar.

§  2 tablespoon fish sauce.

Method:

1)      Mix the dressing ingredients in a bowl. Stir until well combined.

2)      In a large bowl, combine the cabbage, onion, carot together. Then pour the dressing over them, cover and refrigerate for 30 minutes.

3)      Add the shredded chicken and half the peanuts. Toss for 5 minutes.

4)      Add half the laska leaves and toss to combine well.

Serving:

Transfer the salad to a flat plate. Sprinkle the remaining laska leaves, coriander leaves and peanuts.

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