“I like how this dish looks like the season we’re in,” says Liong. “The earthy tones of the mushrooms, the leafy aesthetics of the Jerusalem artichokes, the meaty texture of the warrigal greens – it’s a wonderful vegetable stir-fry.”
Ingredients
Mushroom stock
Jerusalem artichoke chips
Method
Main
1.For mushroom stock, heat oil in a frying pan over medium-high heat, add onion, spring onion, ginger, coriander stems and garlic, and sauté until golden (6-8 minutes). Place dried porcini in a large saucepan with 800ml water and bring to the boil. Add onion mixture, bring back to the boil, then simmer over low heat to develop flavours (20 minutes). Strain and stir in remaining ingredients and ½ tsp salt.
2.For artichoke chips, heat 5cm oil in a deep saucepan to 175C and fry artichoke slices in batches, stirring constantly, until crisp and golden brown (2-4 minutes). Drain on paper towels.
3.Top up oil to about 8cm deep and heat to 180C. Deep-fry shimeji, oyster and shiitake mushrooms in batches until golden brown (1-2 minutes), then drain in a colander.
4.Bring mushroom stock to the boil, add fried mushrooms and simmer for mushrooms to absorb stock (1-2 minutes). Add enoki and warrigal greens, and stir-fry until greens just wilt (10-20 seconds). Slowly add tapioca, stirring until a shiny, thickened sauce forms (1-2 minutes). Add a good pinch of ground white pepper, place in bowls, top with artichoke chips and serve.
Note Warrigal greens are available from select greengrocers. To find your local supplier, go to outbackpride.com.au, and see “distributor”. White soy sauce, also called shiro shoyu, is available from Japanese grocers such as Tokyo Mart and Chef’s Armoury. Knorr chicken stock powder is available at Asian supermarkets.
Drink Suggestion: A wintry shiraz, such as 2006 Merricks Estate Shiraz. Drink suggestion by Masa Nishimoto
Notes
