Hmmm… fermented chili bean curd needs to be used up before they start disintegrating (as a result of keeping it for too long). And, I have green dragon vegetables and king oyster mushrooms in the fridge. Let’s pair them up! 😍 And, that’s how this stir-fried green dragon vegetables and king oyster mushrooms with fermented chili bean curd dish was born. Phew, what a mouthful! I wonder if this is the longest recipe title in Messy Witchen? 🤔
This stir-fried green dragon vegetables and king oyster mushrooms with fermented chili bean curd dish may look simple but it sure packs a punch! 🥊
Let’s get cooking!
I’m using 200g of green dragon vegetables this time as I find that 100g are definitely not enough to savor this delicious veggie. If you don’t know, green dragon vegetables are usually packed in 100g packets. For this recipe, just grab 2 packets. Wash the green dragons, chop off the ends and chop the rest into 1.5″ lengths.
In a skillet over medium heat, add oil and heat it until it’s hot. Then add chopped shallots. Once it starts turning translucent, add sliced king oyster mushrooms and cook for about 2 minutes.
Next, add ground black pepper and water. Although the green dragons and king oysters will produce liquid later on in the cooking, I still add some water because I love drizzling my rice with the liquid.
Fermented bean curd 乳腐/腐乳 (yu fu/fu yu). I’ve always known fermented bean curd as fu yu and find it amazing that it’s called yu fu as well (palindrome). This one with chili is also called yu fu/fu yu.
Add fermented chili bean curd and use the back of a spoon/fork to mash them. Then mix it with the rest.
p/s: Not sure if you noticed the king oyster mushrooms that I’m using are yellowish in color. That’s because they are wilting already but still edible.
Lastly, add chopped green dragon vegetables and stir-fry until the green dragons start wilting. Although fermented bean curd is salty, you probably still need to season this dish with salt. I add a few pinches as I like my side dish on the salty side so that when it’s eaten with rice, it’ll be tasteful and NOT tasteless.
Plate it and you’re ready to dig in with hot rice. Yummeh!
Such a simple dish this stir-fried is but oh so tasty and umamilicous. It also has a spicy kick to it. I can eat a bowl of rice with just this side dish alone. That’s how good it is in my book. Korean called it 밥 도둑 (bap dodok) which means rice thief. It’s so delish that you can’t stop eating it and before you know it the rice is gone aka stolen by a thief (in this case: this amazing side dish!).
Please take note this is a strong overpowering dish and many other strong dishes will lose at its hand. That’s what I experienced. Give this side dish a try and tell me if it’s a bap dodok.
Stir-Fried Green Dragon Vegetables & King Oyster Mushrooms With Fermented Chili Bean Curd
200g green dragon vegetables, chopped into 1.5″ length
2 king oyster mushrooms, sliced lengthwise
2 pieces fermented chili bean curd
3 shallots, chopped roughly
fine sea salt, to taste
2 pinches of ground black pepper
3 tablespoons cooking oil; preferably lard or coconut oil
1. Heat oil in a skillet over medium heat. Once the oil is hot, add chopped shallots and cook until just turning translucent.
2. Add sliced king oyster mushrooms and stir fry for about 2 minutes.
3. Next, add ground black pepper and water.
4. Then, add fermented chili bean curd. Use the back of a spoon/fork to mash the fermented bean curd and then mix it with the rest.
5. Finally, add chopped green dragon vegetables. Stir-fry until the green dragon vegetables are starting to wilt. Season with salt to taste.
6. Plate it and serve it with warm rice.