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Sawi Putih Jamur Campuran ala Hong Kong menumis udang kering bersama sawi, jamur shiitake, kuping dan tiram serta soun.
Rendam jamur shiitake kering semalaman. Simpan air rendamannya.
Soak the dried shiitake mushrooms overnight. Reserve the soaking liquid.
Cuci jamur kuping dan potong tangkai yang keras. Belah jamur tiram. Celup sebentar dalam air mendidih dengan 1 sendok teh arak Shaoxing. Tiriskan dan sisihkan.
Rinse the wood ear mushrooms and trim off the tough stems. Halve the oyster mushrooms. Blanch in boiling water with 1 tsp Shaoxing wine for a moment. Drain and set aside.
Iris tipis jamur shiitake. Potong-potong jamur kuping. Cuci dan potong sawi putih. Cuci udang kering, rendam sebentar hingga lunak, potong kecil, dan simpan air rendamannya.
Thinly slice the shiitake. Shred the wood ear mushrooms. Wash and cut the napa cabbage into sections. Rinse the dried shrimp, soak briefly until softened, cut into small pieces, and reserve the soaking liquid.
Rendam soun dalam air minimal 15 menit. Potong dengan gunting sesuai ukuran yang mudah dimakan. Sisihkan.
Soak the glass noodles in water for at least 15 minutes. Cut with scissors into manageable lengths. Set aside.
Cincang bawang putih, iris jahe, dan potong bagian putih daun bawang.
Mince the garlic, slice the ginger, and cut the green onion whites into short sections.
Panaskan minyak dan tumis udang kering hingga harum. Tambahkan jahe dan bawang putih, tumis hingga harum, lalu masukkan jamur shiitake dan tumis hingga harum.
Heat oil and stir-fry the dried shrimp until fragrant. Add the ginger and garlic and stir-fry until aromatic, then add the shiitake and stir-fry until fragrant.
Tambahkan sawi putih dan tumis sebentar, lalu masukkan jamur kuping dan jamur tiram.
Add the napa cabbage and toss briefly, then add the wood ear mushrooms and oyster mushrooms.
Setelah sawi putih mulai layu, tuangkan air rendaman jamur shiitake dan udang, tambahkan air jika perlu. Tutup dan masak 2-3 menit.
Once the napa cabbage begins to soften, pour in the shiitake soaking liquid and shrimp soaking liquid, adding more water as needed. Cover and cook for 2–3 minutes.
Tambahkan soun dan bumbu, aduk rata, lalu tutup dan masak 3-5 menit lagi.
Add the glass noodles and seasoning, stir to combine, then cover and cook for a further 3–5 minutes.
Catatan setelah memasak: meskipun didominasi sayuran, umami dari jamur dan udang kering tetap membuat hidangan ini lezat. Dua jenis jamur menambah variasi tekstur yang menarik. Bumbui dengan ringan — soun menyerap banyak cairan dan mudah terlalu asin.
After cooking note: although this is a vegetable-forward dish, the umami from the mushrooms and dried shrimp makes it just as satisfying. The two mushroom varieties add wonderful textural contrast. Keep seasoning light — glass noodles absorb a lot of liquid and the dish can easily become too salty.
