Braised Shiitake Mushrooms with Seasonal Greens and Bamboo Fungus冬菇時菜竹笙煲
A delightful vegetarian dish showcasing the umami of shiitake mushrooms and the delicate texture of bamboo fungus, braised with fresh seasonal greens in a savory sauce.
01Ingredients
- 100g dried shiitake mushrooms
- 20g dried bamboo fungus
- 300g seasonal greens
- 2 slices ginger
- 1tbsp cooking oil
- 1 cup mushroom broth or water
- 2tbsp vegetarian oyster sauce
- 1tbsp light soy sauce
- 0.5tsp sugar
- 0.25tsp white pepper
- 1tsp cornstarch
- 2tsp water (for slurry)
- 0 to taste salt
Nutrition (per serving)95kcal
- Protein3.2g
- Carbs12.5g
- Fat4.1g
Fiber 2.8 gSodium 385 mg
02Steps
- Soak dried shiitake mushrooms in warm water for at least 30 minutes until softened. Squeeze out excess water, remove stems, and slice the caps. Reserve mushroom soaking water.
- Soak dried bamboo fungus in warm water for 15 minutes. Rinse thoroughly, gently squeeze out water, and cut into lengths. Blanch seasonal greens in boiling water for 1-2 minutes until vibrant, then drain.
- Heat cooking oil in a wok or claypot. Sauté ginger slices until fragrant.
- Add sliced shiitake mushrooms and stir-fry for 2-3 minutes. Add bamboo fungus.
- Pour in mushroom broth (or water) and reserved mushroom soaking water. Add vegetarian oyster sauce, light soy sauce, sugar, and white pepper. Bring to a simmer.
- Add the blanched seasonal greens. Stir well. Cover and braise for 5-7 minutes to allow flavors to meld.
- Taste and adjust seasoning with salt if needed. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
- Serve hot immediately with steamed rice.
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