Braised Two Kinds of Mushrooms
Description
A variant of a classic Chinese dish.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
- 20 small dried black mushrooms
- 1 scallion, cut into 2" lengths
- 2 slices ginger
- 1/4 t. salt
- 1/2 t. sugar
- 2 T. oil
- 1 T. Shaoxing (or other rice wine)
- 1 T. soysauce
- 1/2 T. cornstarch
- 1/2 T. water
- 3/4 lb. Abalone mushroom (or other Oyster mushroom), large shreds
- 3 T. oil
- 1 C. chicken stock
- 1 t. salt
- 1 t. sugar
- 1 T. cornstarch
- 1 T. water
- 3 T. milk
- 1/2 lb. Yu Choy, cut 2" long (or other Chinese green)
- 3 T. oil
- 1/2 t. salt
Methods/steps
- Soak black mushrooms in 2 C. warm water until soft. Drain, reserving the water, and remove stems. Cut in half if large. Put into a bowl with green onion, ginger, salt, sugar, and 1 C. soaking liquid. Steam 20-30 minutes.
- Mix 1 T. each cornstarch and water into a paste. Heat 3 T. oil in wok. Stir-fry the oyster mushrooms 30 seconds. Add the stock and 1 t. each salt and sugar. Cook one minute. Add the cornstarch paste and thicken. Add the milk and stir thoroughly. Pour onto one side of a serving platter.
- Mix 1/2 T. each cornstarch and water into a paste. Clean wok, reheat, and add 2 T. oil. Add the steamed mushrooms, their liquid (remove scallions and ginger) and wine. Bring to a boil and add soy sauce. Add cornstarch paste and thicken. Pour onto the other side of the platter.
- Blanch the Yu Choy for one minute in boiling water, shock in cold water, and dry. Stir fry the vegetable one minute with 3 T. oil and 1/2 t. salt over high heat. Place the vegetable down the middle of the platter between the two kinds of mushrooms.
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