Dog3 said:
I got this recipe from one of my mail groups. It came from Nichilas Zhou. I
am in no way affiliated with him or the company that sells the products on
the link below but I am going to try to find the ingredients and make this
over the weekend. I left the link in case someone can't get the
ingredients. At least there is a source out there where they can be found.
I'm not sure what I'll serve with it. Probably pork fried rice and maybe an
Asian soup.Michael
If you don't want to spend all the money those fungi will cost, a
reasonable version comes in a can in Chinese grocery shops.
Quoted message said:
Braised Assorted FungusIngredients:
50 grams (3 1/2 tablespoons) button mushrooms
50 grams (3 1/2 tablespoons) straw mushrooms
50 grams (3 1/2 tablespoons) abalone mushrooms
2 dried mushrooms
a few small pieces golden fungus
a few small pieces black fungus
a few small pieces white fungus
20 grams (about 1 1/2 tablespoons) dried lily flowers
50 grams (3 1/2 tablespoons) carrot
50 grams (3 1/2 tablespoons) sweet peas/pea pods
1 teaspoon rice wine or dry sherry
2 tablespoons oilStock:
500 ml (2 1/8 cups) water
1/2 teaspoon salt
1/4 teaspoon sugar
1 slice ginger
1 stalk spring/green onionSeasoning:
1/4 teaspoon salt
1/2 teaspoon light soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon sesame oil
300 ml (about 1 1/4 cups) vegetarian stock
Thickening:
1/2 teaspoon cornstarch (cornflour)
1 tablespoon water
2 tablespoons oil for stir-frying* You can find Chinese cooking ingredients and cookware at our online store
at: http://www.chinesefooddiy.com/shopping.htmDirections:
Wash and soak the dried mushrooms, fungi and dried lily flowers.
Wash, peel and thinly slice the carrot. Wash the sweet peas, and parboil
for 1 minute. Drain.Rinse the remaining mushrooms.
Boil the vegetarian stock. Add the yellow fungus, black fungus and the
dried lily flowers and cook for 5 minutes. Drain.While the fungus and dried lily flowers are boiling, prepare the seasoning
and the cornstarch mixture. Set aside.Heat wok and add 1/2 tablespoon oil. When oil is ready, add the carrots and
sweet peas and stir-fry on high heat. Remove and set aside.Heat 1/2 tablespoon oil in the wok. When oil is ready, add all the
mushrooms and stir-fry on high heat for 1 minute. Remove and set aside.Heat 1 tablespoon oil in the wok. When oil is heated, add the fungus, dried
lily flowers and the rice wine and seasoning. Braise for 5 minutes. Add the
mushrooms and braise for another 5 minutes.Add in the carrots and sweet peas, stirring. Give the cornstarch/water
mixture and add in, stirring to thicken. Serve hot.--
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