After indulging in many delectable traditional festive foods many of which are meats smothered in rich, thick sauces, I decided to cleanse my system with a one dish meal. I also wanted something tasty and healthy that entices the senses and satisfies my taste buds. looking through my condiments, I picked nam yee (soy bean curd fermented with red yeast rice), oyster sauce, and soy sauce for taste and added star anise, cinnamon bark, ginger and lemongrass to provide the aroma. Then, I chose vegetables and noodle that would soak up and enhance the tasty sauce.Spices and vegetables in this recipe break up cholesterol. Their Fiber soaks up fat and toxins, ushers them out of the body with east. Some of the spices improve circulation, digestion, immune system and glucose sensitivity by insulin.
The Chinese had used black mushroom therapeutically to treat high cholesterol, atherosclerosis and as a tonic to benefit overall health. Traditional Japanese medicine employs black mushrooms to treat parasites, cardiovascular disorders and exhaustion.
• 1 cube nam yee
• 1 tbsp. Oyster sauce
• 2 tbsp. soy sauce
• 1 tsp sugar
• 1 star anise
• ¾ inch cinnamon bark
• ¾ inch ginger (chopped)
• 1 large stalk of fresh lemon grass (about 7 inches from the base)
• 1 shallot (chopped)
• 800 ml soup stock
• 1 small radish (peeled)
• 1 large carrot (peeled)
• 10 to 12 medium size dried black or fragrant mushroom
• 1 onion (peeled)
• Vercimilli (rice noodle) or yee mee (a deep fried absorbent noodle)
1. Soak dried mushroom in water until saturated and soft. Wash mushroom two times, scraping their underside to remove any spores. Cut off and discard stalks. Cut any big mushroom into half.
2. Cut lemongrass shorter into 3 pieces. Bruise lemon grass with side of broad knife or other heavy object.
3. Slice onion into thin slices and the other vegetables into thick slices.
4. Heat up soup stock in a pot.
5. Mix a tablespoon of water with nam yee into a watery paste in a small bowl.
6. Heat up a little oil in sauté pan at medium high heat. When oil is hot, sauté ginger and shallot until fragrant. Add in onion slices and nam yee paste and sauté until onion is soft.
7. Pour ingredients from sauté pan as well as all ingredients from ‘ingredients 1 list as well as mushrooms into soup stock.
8. Lower heat to simmer for 1½ hours when the soup stock boils.
9. Add in remaining vegetables. Turn up heat until stock boils. Boil for about 10 minutes and lower heat to simmer vegetables, occasionally turning over ingredients so that those vegetables on top go to bottom to soak in the tasty stock. When vegetables have softened to your liking, Taste stock. Add more soy sauce if you wish it to be saltier.
10. Turn up heat to medium high. Add in pepper and noodles and cover with lid. Boil until noodles softened. Mix ingredients.
11. Turn off heat. Let noodles and vegetables soak in the sauce for several hours to attain maximum flavor.
The stew is quite watery but don’t worry, the dry, absorbent noodle can soak up a lot of sauce.