Qing long 青龙 is actually the name of a vegetable. I only came across this vegetable when I was having lunch with a bunch of friends some time ago. The restaurant waiter introduced us this special dish. Qing long is the species came between the garlic chives or Chinese leek but it tastes not as strong though. You may refer here for the detail story for this particular veggie. I was so excited when I found it at the supermarket yesterday. So, lets check out how I prepare this special vegetable.
150gm bean sprouts, discharged the root
1 large oyster mushroom, sliced to bite size
150gm qing long veggie, washed & cut into 1-1/2″ length
5 gloves garlic, skinned & sliced into bite size
salt & pepper to taste
1/2 tspn vegetable granules
* thickening : 1 cup water mixed with 1 tspn cornflour
(1) preheat wok or frying pan with 3 tablespoon cooking oil, then saute garlic till slightly brown over medium heat.
(2) stir in mushroom and continue saute for another 2 minutes over medium heat, then add in thickening and bring it to boil till slightly thicken.
(3) now, add in the remain ingredients and cook over high heat for one minute. At this stage, the gravy became less watery. Then quickly off the heat and transfer to serve plate.
I love how this dish is served. Not too dry nor too wet ! And the green ones still looking fresh and nice. I also like the combination between bean sprouts and mushroom, and the smell of the green in between is simply gorgeous & flavourful. Hope you guys will going to have a fabulous time for the coming weekend ! Enjoy.