Thurs, 29th July 2007

Hello Sash!!!

This is how you make braised mushrooms.

1. Enoki mushrooms - cut tail ends, soak to remove grit, separate them into bunches.
2. Black mushrooms - soak in hot water, remove stem, half, marinate with sugar, light soy & sesame oil. (I added a bit of Chinese cooking wine too).
3. Another type of mushroom which looks like a magnified version of the Enoki (just wash and separate).

Method

1. Heat wok, add minced garlic, add all the mushrooms. Stir fry till fragrant (at this point I added a bit more Chinese cooking wine) and a bit of sugar, oyster, light & dark soy sauce & white pepper.
2. Stir till all well combined but be gentle - we don't want the mushrooms to break up.
3. Add a cup or so water and lower heat and braise gently for 25 minutes.
4. Adjust seasoning and thicken with very little corn starch. You want quite a bit of gravy so that this can soak into the tofu and vegetables.

In a separate large pan, stir fry all the vegetables very lightly (half cooked) with a bit of garlic and salt, top with fried tofu pieces. Pour over the hot braised mushroom mixture. Let the braising liquid soak into the tofu and vegetables over low heat.

Serve from the pan.

Good luck!!!!