Braised Chinese Mushrooms and Bean Curd
From Charmaine Solomon, Mastering the Art of Chinese Cooking
- 8 dried Chinese (black) mushrooms
- 8 oz. fried bean curd, or pressed bean curd
- 2 tbs. peanut oil
- 2 scallions, cut into 2-inch lengths
- 3/4 c. stock
- 1 tbs. dark soy sauce
- 1 tbs. oyster sauce
- 1/2 tsp. sugar
- 1 tsp. cornstarch
- 1 tsp. sesame oil
- Soak mushrooms in water for 30 minutes. Drain, cut off and discard
stems. Slice mushroom caps into 2 or 4 pieces.
- If using pressed bean curd, cut into squares about 1/2-inch thick,
then cut diagonally. Deep fry bean curd until golden brown.
- Heat pan until hot. Add peanut oil; when hot add scallions and
mushrooms, and stir-fry on medium-high heat for about 30 seconds.
Add stock, soy sauce, oyster sauce, sugar and simmer, covered,
for 20 minutes. Add bean curd slices, bring to boil, cover, and
simmer for 5 more minutes.
- Mix cornstarch with 1 tbs. cold water, and stir into sauce until
it thickens. Add sesame oil, toss lightly, and serve.
- The bean curd (tofu) explanation in the recipe isn't very clear.
What you want here are small triangles of deep fried tofu: these
are light and crisp. I tried to save some time and buy fried
bean curd, which came in pieces about 1.5 x 1.5 x 2.5-inches.
However, when I cut these pieces, I found the inside texture
more closely resembled pressed bean curd (which is dense and
slightly rubbery) -- not the texture that I wanted, so I deep
fried these pieces. I have deep fried tofu in the past: take
a chunk of extra firm tofu, cut into 3/4-inch cubes, and deep
fry until it turns golden brown.
- I screwed up and didn't have any oyster sauce, so I substituted
about 1/2 tsp. of ground bean sauce. It added an interesting
taste, but oyster sauce (which pairs particularly well with
mushrooms) would've been better.
Keywords: Chinese, Vegetables, Mushrooms, Tofu.