Dou Dou (豆豆)
This bright, juicy stir-fry pairs golden pan-seared white beech mushrooms with sweet, soft tomatoes and crisp zucchini for a quick, saucy home-style dish that begs to be spooned over rice. 櫛瓜炒番茄是一道酸甜多汁、做法快速的家常菜，只需幾樣簡單食材就能炒出全家都愛的美味。
📹 Watch the Recipe: 芭樂媽的家 Qistin Wong TV
🥘 Why This Recipe Works
There is something quietly comforting about a one-pan vegetable stir-fry that turns fridge odds and ends into a full, satisfying meal. This recipe takes a humble zucchini, a ripe tomato, a handful of snow-white beech mushrooms, and two slices of wood ear, and lets a hot wok do all the magic. The tomato is cooked just until it collapses into a soft, saucy pulp, so its juice fuses with the mushrooms instead of staying separate.
The real trick is building texture layer by layer. The beech mushrooms are first pan-fried until they turn golden and nutty, the tomato is stirred until silky, and only at the end do the zucchini and wood ear join in for a fast, high-heat toss that keeps them crisp. A pinch of oregano lifts the whole dish, echoing the Italian way of pairing zucchini with herbs — a happy reminder that good cooking borrows the best from every cuisine.
Only seven ingredients, one pan, and about ten minutes — this is the kind of weeknight dish that makes home cooking feel effortless.
🛒 Ingredients
| Ingredient (食材) | Amount (份量) | Notes |
|---|---|---|
| Zucchini 櫛瓜 | 1/2 (edible portion) | Cut into small triangles |
| Tomato 番茄 | 1 | Chopped into irregular chunks |
| White beech mushrooms 雪白菇 | 1/4 box | Pan-fried until golden |
| Wood ear mushroom 黑木耳 | 2 small pieces | Sliced into small pieces |
| Cooking oil 食用油 | As needed | For the pan |
| Salt 鹽 | 1/2 tsp | To taste |
| White pepper 胡椒粉 | 1/4 tsp | Freshly ground if possible |
| Oregano 俄力岡粉 | A sprinkle | Cooks love the Italian pairing |
| Seaweed flakes 海苔酥 (optional) | To serve | Scatter over rice |
👨🍳 Instructions
Step 1: Prep the vegetables
- Cut the zucchini into small triangles; if one end has gone soft, trim it away and use the firm portion.
- Remove the tomato stem and chop it into uneven bite-size chunks.
- Slice the wood ear into small pieces, roughly matching the size of the other vegetables so everything cooks evenly.
Step 2: Sear the mushrooms
- Heat a little oil in a wok or pan over medium heat.
- Add the white beech mushrooms and stir-fry until they turn golden and fragrant.
Step 3: Soften the tomato
- Add the chopped tomato and stir-fry until it softens and releases its juices.
- The pulp should look silky and slightly broken down, not still chunky and firm.
Step 4: Flash-fry the crisp vegetables
- Add the zucchini and wood ear together and toss over high heat.
- Keep the heat high so the zucchini stays slightly crisp instead of turning mushy.
Step 5: Season and finish
- Season with 1/2 tsp salt, 1/4 tsp white pepper, and a sprinkle of oregano.
- Toss quickly until the flavours meld, then turn off the heat.
Step 6: Serve
- Pile over steamed rice and scatter with seaweed flakes for extra crunch.
- The saucy tomato is perfect for mixing into the rice.
💡 Tips & Substitutions
| Problem / Question | Fix / Answer |
|---|---|
| My zucchini turned out mushy | Add it only at the very end and keep the heat high; a quick toss keeps it crisp. |
| No white beech mushrooms? | Shiitake or button mushrooms work well — just sear them until golden first. |
| The tomato is not juicy enough | Choose a ripe, soft tomato and sauté it a little longer until it collapses. |
| Don’t have oregano? | Italian seasoning or a pinch of basil gives a similar fragrant lift. |
📊 Nutrition
Per serving (serves 2): ~120 calories, 5g protein, 7g fat, 14g carbs, 4g fiber.
🌱 Why This Dish
Zucchini, written 櫛瓜 in Taiwan, is a loan-word borrowed from the Japanese zuccini and ultimately from Italian cooking, where it has been a beloved summer vegetable for centuries. Though it originated far from Asia — in the Americas — it travelled through Mediterranean kitchens into Chinese home cooking, where the quick wok-stir matches the light, fresh character of the vegetable perfectly. In Buddhist temple cooking, dishes like this one — bright, vegetable-forward, and completely plant-based — are prized for being both nourishing and calming, with no heavy meat or oil. The combination of red tomato, black wood ear, and green zucchini makes the plate itself feel abundant and auspicious. It is exactly the kind of simple, home-style dish that Chinese families serve on busy weeknights, letting humble vegetables shine.
Ingredients
Method
- Cut the zucchini into small triangles, trimming any soft end. Remove the tomato stem and chop into uneven bite-size chunks. Slice the wood ear into small pieces roughly matching the other vegetables so everything cooks evenly.
- Heat a little oil in a wok or pan over medium heat. Add the white beech mushrooms and stir-fry until they turn golden and fragrant.
- Add the chopped tomato and stir-fry until it softens and releases its juices. The pulp should look silky and slightly broken down, not firm and chunky.
- Add the zucchini and wood ear together and toss over high heat so the zucchini stays slightly crisp instead of turning mushy.
- Season with 1/2 tsp salt, 1/4 tsp white pepper, and a sprinkle of oregano. Toss quickly until the flavours meld, then turn off the heat.
- Pile over steamed rice and scatter with seaweed flakes for extra crunch. The saucy tomato is perfect for mixing into the rice.
