Stir-Fried Chinese Leek Flower with Vegan Scallops

《纯素扇贝炒韭菜花/Flores de Puerro Chino Salteadas Con Vieiras Veganas》

Kung Hei Fat Choi!  Happy Lunar New year to everyone!  For the Chinese New Year celebration, seafood often becomes the centrepiece of the dining table.   To create vegan seafood, Healthy Asian Cuisine is turning the King Oyster Mushrooms into scallops with seaweed marinade.  The combination of crunchy stir-fry Chinese leek flower and the delicious vegan scallops make this dish a champion for any celebration.

Makes: 4 Servings Preparation Time: 30 Minutes Cooking Time: 15 minutes

Course: Chinese New Year, Side Dish, Stir-fry

Cuisine: Asian, Chinese, Malaysian

Author: Healthy Asian Cuisine

Ingredients

• 200g Chinese leek flower
• 200g king oyster mushrooms
• 1 tablespoon extra virgin olive oil
• 3 garlic cloves
• 1/4 cup water

The Stir-fry Sauce

• 1 tablespoon Shao-Hsing wine or dry sherry
• 1 tablespoon low sodium light soy sauce or tamari
• 1 teaspoon sesame oil
• 1/4 tsp salt, optional

The King Oyster Mushrooms (Vegan Scallops) Marinade

• ½ cup hot vegetable broth
• 1 tablespoon miso paste
• 1 tablespoon low sodium soya sauce or tamari
• 1 tablespoon nutritional yeast
• 1 teaspoon seaweed powder or granules

Method

Step 1: Preparing Your Ingredients (Mise En Place)

1. Wipe the king oyster mushrooms and slice the stem into 2.5 cm/1 inch thick pieces.  Save the caps to use for another recipe like soup, stock or stir-fry.
2. Wash and cut the Chinese leek flower into 5 cm/2inches in length.
3. Peel and slice the garlic into thin slices.

Step 2: Marinating the King Oyster Mushrooms

1. To prepare the marinade, place a half cup of hot vegetable broth in a small bowl, add the miso paste, soya sauce, nutritional yeast and seaweed powder. Whisk until the miso has dissolved in the hot broth. Set aside.
2. To marinate the mushrooms, place all the cut mushroom pieces into a flat bowl, stir the marinade to bring up all the dissolve ingredients sank at the bottom then pour it onto the mushrooms. Use a spoon to pour marinade onto any mushroom pieces that are not completely covered with the marinade.    Marinate the mushrooms for 30 minutes to 2 hrs.  Note: Marinating overnight will allow the mushrooms to become much more flavourful.

Step 3: Frying the Scallops

1. Before frying the marinated mushrooms, pick them up from the marinade and shake off access marinade liquid then place them onto a clean plate. 
2. Heat a non-stick frying pan over medium-high heat; place marinated mushrooms, flat side down, and brown for 5-7 minutes on each side. When it is done, place mushrooms in a bowl to set aside and keep warm.

Step 4: Cooking the dish

1. Heat a wok or skillet over medium heat, add the oil then throw in the sliced garlic and stir fry until lightly golden, about 1 min.
2. Add in the Chinese leek flower and stir fry for 1 minute. Add ¼ cup of water and continue to cook for another 2-3 minutes.
3. Add in the Shao Hsing wine, soy sauce and the king oyster mushrooms and stir fry for 1 min.
4. Finally, turn off the heat, mix in the sesame oil then dish out to serve immediately over rice or noodles.

Notes:   1. Chinese leek flower is also sometimes called Chinese chive, Chinese flowering leek, garlic chives or Chinese leek. They are sold in Chinese or Japanese grocery stores.  If you are not able to find the Chinese leek flower, replace them with asparagus, French beans, or mange tout.   2. Dulse flakes or Kelp granules also can be used to make the marinade.   3. To make seaweed powder at home: Toast Sushi nori sheets; heat a frying pan over medium-high heat, place 1 sheet at a time into the pan. Flip the nori sheet every 3 to 5 seconds until the nori is aromatic and shrinks slightly for about 20 seconds.   To blend seaweed into powder, tear toasted seaweed into 1 ½ inch pieces, add to a blender jar, cover tightly with lid and process on high speed until nori turns to fine powder, about 40-45 seconds. Nori powder can be stored in an airtight container at room temperature for up to 2 months.   4. Oil is not needed when frying food on a non-stick pan. If not using a non-stick frying pan, you can fry the mushroom with a tablespoon of extra virgin olive oil or a tablespoon of vegan butter.

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