Mushrooms With Chinese Black Bean Sauce
|Water||2 Cup (32 tbs)|
|Dried shiitake mushrooms||10|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Tofu cakes||1 1⁄2 Pound, cut into 1-inch cubes (2 Cakes)|
|Rice wine/Dry sherry||1⁄4 Cup (4 tbs)|
|Rice vinegar/White vinegar||1 1⁄2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Soaking liquid from shiitake mushrooms||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced or pressed|
|Chinese fermented black beans||3 Tablespoon, rinsed and chopped|
|Fresh mushrooms||1 1⁄2 Pound, sliced|
|Bell pepper||1 , thinly sliced (Red Or Green)|
|Chopped scallions||2 Tablespoon|
Bring the water to a boil.
Place the shiitake in a heatproof bowl, cover with the boiling water, and set aside for about 10 minutes.
Prepare all of the remaining ingredients and have them within easy reach before beginning to stir-fry.
Heat the oil in a wok or skillet.
Add about a third of the tofu cubes and stir-fry for about 3 minutes, until tofu is lightly golden.
Drain onpaper towels.
Stir-fry and drain the remaining tofu in two batches.
Remove the wok from the heat.
Drain the shiitake, reserving the liquid.
Cut off and discard the tough stems of the shiitake, and thinly slice the caps.
In a small bowl, combine the sauce ingredients.
Return the wok to the heat.
Add the garlic and black beans to the remaining oil in the wok, and stir-fry for a minute.
Add the fresh mushrooms, peppers, and shiitake, and continue to stir-fry until the mushrooms are tender, about 5 minutes.
Add 1/4 cup shiitake soaking liquid or water if necessary to prevent scorching.
Stir in the sauce and heat to a simmer.
Add the cooked tofu and gendy reheat to a simmer.
Serve immediately, topping each portion with chopped scallions.