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Braised
Chinese Mushrooms
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| These
easy to make Chinese mushrooms are great
as starters. For those who haven't
tried them before the texture is quite chewy
and moist. They absorb a lot of the liquid
they are cooked in so are really very tasty. |
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1/4
cup large dried Chinese mushrooms
4 shallots or spring onions
2 tbsp dark soy
sauce
1 tbsp sugar
1 tsp sesame oil
3 tbsp peanut oil
- Place
mushrooms in a bowl and cover them with
boiling water.
- After
30 minutes, remove from
the bowl, conserving the liquid.
- Remove
the stalks and discard then press
the mushrooms caps over the bowl
to collect the expressed liquid.
- Strain
1 1/4 cups of the liquid in to a
fresh bowl and discard
the rest.
- Add
soy sauce, sugar and sesame oil and stir
to dissolve the sugar.
- Heat
the peanut
oil in a wok and add the mushrooms
caps. Fry for 4 minutes.
- Add
the mushroom broth
and bring
to the boil.
- Reduce
heat and simmer for 30 minutes or until
the liquid
has been
absorbed
by the mushrooms.
- Transfer
to a
serving dish and sprinkle with
the finely chopped spring
onions or shallots.
- Serve
immediately.
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