Chinese satay mushroom

So I've some left over Japanese curry from a few days ago (seriously: the third time you reheat that Japanese curry is the best, when the potato just about to melt... yum!), but not enough for the two of us. So, quick stock take of the fridge, I bought some Phoenix Tail mushrooms, cheese, and some lettuce so I thought mushroom salad sounded nice...

So, exhibit A: meet the lettuce. Pete confirmed that YES being a bit red around the edge is normal. I didn't really believe him but what the heck. Not like we had anything else. Lettuce were cut (and after last time when I used half a lettuce and realised that boys don't like salad... I only used about a third of what's shown) We have our salad... Yay!

Now, the mushrooms. I just bought these simply because they look yummy, and the fact that I vaguely remember mum stir fried it before and I liked it. So, cut them up in strips, and stir frying we went. I cut the stem part out but at the end decided they can join in the fun too. I cooked about half of that box. Added about a teaspoon of Chinese satay paste (literally "sand tea sauce" in Chinese, but I can say for a fact that it tasted nothing like sand), and one and a half teaspoon of soy sauce. Mixed them up til they're all nicely coated, and off to the frying pan they go. At the end I didn't put it in the salad because I've decided that would be insane (it's too salty and "Chinesey" to be in a salad) so I put them in a separate plate, and we can add however much we want.

The results:

Tada! (my curry not shown in picture. :) Don't worry we had more rice than that for dinner). The mushroom proved to be a success and I might even add meat and tofu tot he stir fry next time I do it. I've also decided that the secret to Chinese cooking is all to do with adding the right sauce. Man I love that Chinese satay paste though. They do make everything taste good. As a bonus tips, Chinese satay paste can be made as a wonderful dip for steamboat with soy sauce. Depending of how much of that slightly spicy taste you like just adjust the soy sauce to satay paste ratio. I was bought up by a father who refuse to use recipes so I wouldn't know what a "right" ratio is. Usually I put a heaped teaspoon of the paste and mix enough soy sauce in it to make it into something I can called liquid. :)