You are here

Braised Chinese Mushrooms And Bamboo Shoots

Chinese.wok's picture
Ingredients
  Dried chinese mushrooms 2 Ounce (50 Gram)
  Winter bamboo shoots 10 Ounce (225 - 275 Gram)
  Seasoned oil 3 Tablespoon
  Spring onion 2 , cut into short sections
  Light soy sauce/Oyster sauce 2 Tablespoon
  Chinese rice wine 1 Tablespoon
  Soft brown sugar 1⁄2 Teaspoon
  Cornflour paste 2 Teaspoon (Thin)
  Sesame oil 2 Drop
Directions

GETTING READY
1. To prepare the mushrooms, soak them in warm water for at least 1 hour, squeeze dry and discard any hard stalks (but reserve the water).
2. Cut them in half or quarter if large, leave whole if small.
3. Drain and rinse the bamboo shoots, cut them into small wedge-shape chunks.

MAKING
4. In a preheated wok, heat the oil, add the spring onions and stir-fry with the mushrooms and bamboo shoots for about 1 minute.
5. Add the soy sauce or oyster sauce, wine and sugar with about 2-3 tablespoons of the mushroom-soaking water.
6. Blend well, bring to the boil and braise for another minute or so.
7. Then thicken the gravy with the cornflour paste.

SERVING
8. Garnish with the sesame oil and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Mushroom
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
4.294735
Average: 4.3 (19 votes)