Saturday, 13 December 2008

Stewed shitake mushroom

I like mushroom very much. Shitake is still my favorite with it's thick tender flesh and aroma when stewed is delightful. I said blooming marvellous.

Stewed shitake mushroom
  • 15 dried shitake mushrooms (soaked till soft and discard the woody stem)
  • 1 tablespoon dark soya sauce (I used Malaysia Cheong Chan brand)
  • 1/2 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1/2 cup water
  • 1 tablespoon sesame oil
  • pinch of five spice powder
  • 1 star anise
  • 2 cloves garlic (finely hopped)
  • A dash of white pepper
  • 1 tsp corn starch (add 1 tbsp water)
  • 1 tablespoon cooking oil
  • 1 tsp shaoxing wine
  • pork ribs/pork belly/dried oyster/chicken (optional)
  1. In a pan brown the garlic with cooking oil and sesame oil. Then add in the mushroom and stir fry until fragrant.
  2. Add oyster sauce, light soya sauce, dark soya sauce, pepper, shaoxing wine and sugar. Add water and five spice powder and stir for a minute or so.
  3. Transfer them to a slow cooker and stewed for about 5 hours on low heat or into claypot for 2hours until mushroom really tender.
  4. Stir in corn starch to thicken the sauce when you want to serve and garnish with spring onion.
  5. This dish serves well with egg noodles or rice.


efen said...

Looks really good! But if that's the portion you serve to us, tak kenyang-la... Ha! Ha!

Algernond said...

It's all about image with Christine....

Christine Toh said...

It's quality not quantity!!!
Fine dining restaurants serve little portions too. :-)

Christine Toh said...

Algernond, first impression counts :-).

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