Sunday, June 6, 2010


• 8 dried black mushrooms, soaked in hot water until soft and then sliced
• 2 cups water
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp cornstarch blended with 1 tbsp water
• 1 tsp sesame oil
• 2 tbsp oil
• 300 grams of pea shoots
• ¼ cup chicken stock
• 1 tbsp rice wine or sake

1. Place the mushrooms, water, soy sauce and sugar in a pan. Bring to boil, cove rand simmer until the mushrooms become tender.
2. Add the cornstarch/water blend to the mushrooms, stirring constantly over low heat until the mixture thickens and clears. Sprinkle with sesame oil. Keep warm.
3. Heat the oil in a wok and add the pea shoots. Stir-fry for a few seconds, pour in the chicken stock and rice wine and simmer until tender.
4. Serve the pea shoots on a plate with the mushrooms on one side.
Source: Suite 101,

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