Braised Mushrooms

My husband told me that their cook at home/ office is on vacation. Since only he and his mom eat lunch there, I decided to make his "baon" tomorrow vegetarian so they care share it. My mother-in-law is vegetarian, fyi. :)

I have limited ingredients in my pantry because I have't been to the grocery yet. Good thing my mom gave me a big pack of beautiful dried mushrooms that I have yet to use and I stocked up on vegetarian sauces and condiments (in case my in-laws come by for a visit) during my last trip to Bee Tin in Chinatown. Looking at the mushrooms, an image of a delicious looking plate of braised mushrooms came to mind! Luckily also, I still have half a head of Taiwan pechay inside the refrigerator. It all seems meant to be! Haha.

I have never been the kind of cook to measure ingredients so these are just estimates. :)

Here's the recipe:

1. Wash the dried mushrooms, maybe around 10-15 large pcs. Soak in boiling water for 25 minutes.

2. When soft, cut the stems out. Reserve the soaking water.

3. In a large pot, place the mushroom and soaking water. Boil until you only have around 3 tbsp. left of the soaking water.

4. In a separate bowl, mix 1 tbsp. of light soy sauce, 3 tbsp. of vegetarian oyster sauce,1 tbsp. of cornstarch and 5 tbsp. of water. I also added a splash of sesame oil.

5. Put the sauce in with the mushrooms and keep stirring until thick and shiny. Add 1 tbsp. sugar, or to taste.

6. Blanch the Taiwan pechay in boilig water with a little oil for 30-40 seconds. Immediately place in cool water to stop the cooking process. Arrange in a flower form on the plate.

7. Scoop the mushrooms onto the plate one by one. Top with the sauce. Serve hot!

Please let me know if you tried this recipe! :)

Comments

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