Stir-fry King Recipe! Cantonese Mixed Stir-Fry with Shiitake Mushroom, Cucumber & Shrimp Paste
- hmyu79
- 2022年3月26日
- 讀畢需時 1 分鐘
A Dai-pai-dong style stir-fry dish! Quick and hot! Just grab whatever you have in your kitchen!
Turning dull double-stewed soup residue shiitake mushrooms into exciting Cantonese Dai-pai-dong (大排檔) style ‘Stir-fry King’! Enjoy quick and hot stir-fry for a casual dinner or late-night supper after a day of work – just grab cucumber and shrimp paste, or any ingredients, from your pantry! Best match with Low Mein (fried noodles) or rice.
In Cantonese home cooking, double-stewed soup is an important part of dinner besides entrées like stir-fry or steamed dishes, while soup residues have taken up over 40% of food waste in Hong Kong according to research findings (EJINSIGHT, 2018, July 26). Is there a creative and easy way to turn soup residues alive as a flavourful dish on the dining table? Try this recipe!
This scrumptious recipe is inspired by Stir-fry King, a classic hot dish genre found at Dai-pai-dongs, or old-fashioned open-air food stalls operated until midnight in Hong Kong. Stir-fry King usually refers to mixed stir-fry with assorted ingredients – the idea is similar to Chop Suey, which is a unique Chinatown dish originated from Mixed Stir-fry in Cantonese cuisine.
Growing up in the coastal city of Hong Kong, dried seafood is a must-have in my fridge. Among the seafood varieties, shrimp paste is one of my favourites. This highly adaptable condiment can be added to my daily stir-dry, steamed dishes, fried rice and more. Whenever I am craving for a strongly-flavoured savoury dish after a long day of work, aromatic shrimp paste is often my pick to highlight my late-night supper.
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