Hung shiu say saw

Hung shiu say saw

Heavenly braised vegetables

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
12 dried shiitake mushrooms
3 tablespoons dried wood fungus
2 tablespoons peanut oil
1 tablespoon sesame oil
240g tinned bamboo shoots, rinsed, drained and thinly sliced
425g tinned whole baby corn, rinsed and drained
2 tablespoons soy sauce
1 tablespoon sugar

Method

  1. Soak the mushrooms in hot water for 20–30 minutes, then drain well, reserving 500 ml of the soaking liquid. Cut off and discard the mushroom stems and thinly slice the caps. Soak the wood fungus in hot water for 10 minutes, then drain and halve, removing any thick or gritty bits.
  2. Heat the peanut and sesame oils in a wok or large heavy-based frying pan over medium heat. Add the mushroom and stir-fry for 5 minutes, or until brown. Add the bamboo shoots, corn, soy sauce, sugar and reserved soaking liquid. Cover and simmer over low heat for 20–30 minutes. Add the wood fungus and heat through. Serve immediately with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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