How to Make Chinese Braised Mushrooms with Dried Scallops Asian Cooking Recipe Cuisine


China Braised Mushrooms with Dried Scallops

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 oz dried scallops

1/2 tsp cooking oil

3 cups boiling water

1 oz dried mushrooms

4 oz button mushrooms

1 slice ginger

1 shallot

1 garlic clove

2 tbsp oil

MARINADE:


1/4 tsp salt

1/2 tsp sugar

1 tsp oil

SEASONING:

1 tsp wine

1/2 cup scallop and mushroom stock

1 tsp soy sauce

1 tsp oyster sauce

1 tsp sugar

ground black pepper

GRAVY:

1 tsp cornstarch

1 tbsp water

1/2 tsp dark soy sauce


1 tsp sesame oil


Directions:

Wash and soak the dried scallops in 1/2 cup of the boiling water for an hour. Drain and reserve the water as stock. Shred the scallops and mix with the oil.

Clean and cut the stems from the mushrooms. Soak in the second cup of boiling water for an hour. Squeeze out the excess water and retain as stock. Mix mushrooms with the marinade. Steam for 12 minutes then remove. 

Blanch the button mushrooms in the remaining boiling water. Refresh and drain. Shred the ginger. Slice the shallot and garlic.


Heat a pan and bring the oil to a high heat. Saute the ginger, shallot and garlic until fragrant. Stir in the mushrooms to fry for 1 minute. Add the scallops and the wine. Pour in the stock and mixed seasoning. Continue to simmer till half the stock is left. Thicken the sauce with the gravy mix. Sprinkle with the sesame oil and dish. 

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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