Weeknight congee dinner

Brown rice congee with carrots
//Simmer brown rice, water and carrots until softened.

Stir-fried gai choy, black fungus and mushrooms in a mixture of fermented beancurd and oyster sauce.
//Fry some minced garlic, black fungus and mushrooms for 3 minutes. // Toss in vegetables, fry and another minute. // Mix 1 cube of fermented beancurd, 3 tbs oyster sauce and a bowl of water, add into wok, put on lid, and simmer until liquid has reduced (uncover lid if there’s still too much liquid). // Season with rice wine and white pepper.

It’s September! Just 2.5 months to summer vacation!