Add to Favourites
My Favourites
Email this recipe
Print this recipe
Braised Two Kinds of Mushrooms
Created by AndrewM, Tuesday, 12 January 2010


A variant of a classic Chinese dish.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Copyright © 2021 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design