MUSHROOM YEE MEE

Over the past week I've been grilling so much meat that should I see another roast chicken, I'd go bonkers! Went to the butcher's at the supermarket to get some meat for char siu, and I came across this vegetable that I really like to eat. It's name, translated from cantonese, is called green dragon vegetable. Next to it was some delicious looking king oyster and japanese mushrooms. Bought those, together with some sweet pepper and yee mee thinking those would make a good dinner!

Ingredients

2 portions of yee mee
5 cm knob of young ginger, finely sliced
1 king oyster mushroom, finely sliced
About half a pack of japanese mushrooms, cleaned
1 handful of green dragon vegetable, chopped into manageable pieces
Half a big onion, finely sliced
5 cloves of garlic, chopped
2 sweet peppers, julienned 
2 tablespoons of light soy sauce
2 tablespoons of sesame seed oil
2 tablespoons butter
2 tablespoons of black pepper

Method

Cook the yee mee to al dente, put it aside.
In a hot pan, add the butter, garlic , ginger and onions and cook to fragrant.
Add all the mushrooms and sweet pepper, cook until the mushrooms are slightly soft.
Add the green dragon vegetables and the cooked yee mee. The green dragon vegetables takes next to no time to cook, so you can now add the pepper, soy sauce and sesame seed oil to the mix.
Stir well and it's ready to serve.

Lately I've taken a liking to mushrooms, and with the protein from the mushrooms, I find the craving for meat greatly reduced. But somehow, the craving for super hot chili remains, hence the sliced chilli padi in the picture! Anyway, with or without the chili padi, this is one damm tasty meat-free dish! Enjoy!