Hung shiu doong gwoo

Hung shiu doong gwoo

Braised mushrooms

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125g dried shiitake mushrooms
2 tablespoons dark soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
60ml peanut oil

Method

  1. Soak the mushrooms in 1 litre hot water for 20–30 minutes, then drain well, reserving the soaking liquid. Cut off and discard the mushroom stems.
  2. In a bowl, combine 325 ml of the reserved soaking liquid with the soy sauce, sugar and sesame oil, stirring to dissolve the sugar.
  3. Heat the peanut oil in a wok or large heavy-based frying pan over high heat. Add the mushrooms and cook for 3 minutes, turning and pressing both sides until brown on both sides. Add the sauce mixture and bring to the boil, then reduce the heat to low, cover, and simmer for about 30 minutes, stirring towards the end of the cooking time, until all the liquid is absorbed and the mushrooms take on a shiny appearance. Serve hot or cold.

Note

  • Braised mushrooms can also be added to other dishes, either whole or sliced.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again