Braised Mixed Mushrooms With Solomon's Seal 四菇焖玉竹

Braised Mixed Mushrooms With Solomon's Seal 四菇焖玉竹

Recipe source :  Adapted from a booklet titled " Vegetarian Malaysia" distributed together with Flavours magazine 

The extra zing comes from the Solomon's seal or "yuk chuk" in Cantonese. It blended very well with the other Chinese herbs and sauces resulting in a very delightful and refreshing dish of mixed mushrooms.

Ingredients

6 dried Shitake mushrooms, soaked in water to soften
1 tin canned button mushroom
1 packet fresh Shimeji mushroom
1 packet fresh Inoki mushroom
1 tsp wolf berries

For Braising Stock

500ml water  ( 2 cups )
2 slices young ginger
5g Solomon's seal or "yuk chuk" in Cantonese
1 1/2 tbsp oyster sauce
1/2 tsp sesame oil
1/4 tsp salt
1/8 tsp pepper

Cornflour Solution

1/2 tbsp cornflour
2 tbsp water
1 tbsp Chinese rice wine

Mix all the above ingredients together in a bowl

Instructions

1.  Combine all the ingredients from the braising stock together with the soaked Shitake mushrooms and bring to the boil in a wok.
2.  Allow to boil for 5 minutes before lowering heat to braise for 15 minutes.
3.  Add button mushrooms, cook for 1 minute.
4.  Then add fresh Shimeji mushrooms, Inoki mushrooms and wolf berries.
5.  Thicken with the cornflour solution.
6.  Ready to serve.

 
Top left : Shimeji mushrooms. Top Centre : Solomon's seal or yuk chuk in Cantonese.  Top right : canned button mushrooms.

Bottom left : Inoki Mushrooms. Bottom centre : wolf berries. Bottom right : soaked dried Shitake mushrooms

I am submitting this post to Joyce of Kitchen Flavours

 

This event is linked to Little Thumbs Up
The ingredient for the month of May 2013 is mushroom

The event is organised by Zoe of Bake For Happy Kids and Doreen of My Little Favourite DIY