Braised Mushrooms and Chinese Cabbage Recipe
This is a simpler version of a popular festive Chinese dish. Plump, succulent mushrooms braised with Chinese cabbage in a chicken broth flavoured mainly with oyster sauce. It is rather important however to use a claypot for this dish if you can. A claypot helps retain heat better and you can just serve the dish directly from the claypot at the table if you wish. Not sure about you, but I welcome less dishes to wash anytime!
I can't believe that Chinese New Year is coming up so soon. Time REALLY flies. So if you're in the mood for a festive dish without all the trappings e.g. dried oysters, abalones and the like do give this humbler version a try. No less delicious I must add. It is quite important to stir-fry the mushrooms with garlic until fragrant before placing into the clay pot for braising. The extra step makes a big (positive) difference.
This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.
Serving suggestion: with steamed rice
Ingredients:
12 good quality shiitake mushrooms (I used dried ones)
1/2 head nappa cabbage
6 cloves garlic, roughly chopped
4 stalks green onions, save green parts for garnish
Sauce:
1/2 cup chicken broth
2 tablespoons oyster sauce or to taste
1 teaspoon light soy sauce
Dash of sugar
Dash of salt
Method:
Firstly, heat wok until almost smoking. Add 3 tablespoons oil and swirl to coat.
Turn heat to medium and add garlic. Stir around briskly until aromatic. Add green onions (white part). Add mushrooms. Fry for about 2 minutes. Remove and set aside.
Prepare clay pot for braising. Add the mushrooms and green onions from earlier. Pour in sauce. Braise on low heat for about 20-30 minutes or until mushrooms turn soft. Add cabbage. Cover and cook for another 5-10 minutes depending on how soft you prefer your cabbage.
Do a taste test and add more salt or oyster sauce if required. Serve hot.
I can't believe that Chinese New Year is coming up so soon. Time REALLY flies. So if you're in the mood for a festive dish without all the trappings e.g. dried oysters, abalones and the like do give this humbler version a try. No less delicious I must add. It is quite important to stir-fry the mushrooms with garlic until fragrant before placing into the clay pot for braising. The extra step makes a big (positive) difference.
This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.
Serving suggestion: with steamed rice
Ingredients:
12 good quality shiitake mushrooms (I used dried ones)
1/2 head nappa cabbage
6 cloves garlic, roughly chopped
4 stalks green onions, save green parts for garnish
Sauce:
1/2 cup chicken broth
2 tablespoons oyster sauce or to taste
1 teaspoon light soy sauce
Dash of sugar
Dash of salt
Method:
Firstly, heat wok until almost smoking. Add 3 tablespoons oil and swirl to coat.
Turn heat to medium and add garlic. Stir around briskly until aromatic. Add green onions (white part). Add mushrooms. Fry for about 2 minutes. Remove and set aside.
Prepare clay pot for braising. Add the mushrooms and green onions from earlier. Pour in sauce. Braise on low heat for about 20-30 minutes or until mushrooms turn soft. Add cabbage. Cover and cook for another 5-10 minutes depending on how soft you prefer your cabbage.
Do a taste test and add more salt or oyster sauce if required. Serve hot.
0 Response to "Braised Mushrooms and Chinese Cabbage Recipe"
Post a Comment