How to Make Chinese Assorted Mushroom with Green Vegetables Asian Cooking Recipe Cuisine

China Assorted Mushroom with Green Vegetables

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 1/2 oz Chinese dried mushrooms

1 cup warm water

5 oz button mushrooms

5 oz straw mushrooms

6 oz cabbage or lettuce

1 cup boiling water + 1tsp salt and 1 tbsp oil

10 slice carrot

1 slice ginger

2 tbsp oil

MARINADE:

1/4 tsp salt

2/3 tsp sugar

1 tbsp oil

SEASONING:

1/4 tsp salt

1/2 tsp wine

1/2 cup mushroom stock

1 tsp oyster sauce

1 tsp soy sauce

1 1/2 tsp sugar

ground black pepper

GRAVY:

1 tsp cornstarch

1 tbsp water

1/2 tsp dark soy sauce

1/2 tsp sesame oil

Directions:

Wash and soak the Chinese mushrooms in the warm water until soft. Squeeze out excess water and retain as stock. Remove the stems. Mix in the marinade and leave for 20 minutes then steam for 10 minutes. Remove and set aside.

Wash and trim the stems from button mushrooms. Trim, blanch and drain the straw mushrooms.

Wash and blanch cabbage in the boiling salted water. Drain and arrange in on a platter, retaining the water.

Blanch the carrots again in the salted water. Remove, refresh and pat dry. Shred the ginger.

Heat the wok with the oil to saute the ginger. Pour in all the mushrooms and add salt to stir fry for 30 seconds. Add the wine and mushroom stock and seasoning to bring to a boil. 


Thicken the sauce with gravy mixture. Scoop over cabbage and serve.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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