Sunday, March 10, 2013

Red-Braised Mushrooms

These richly flavored mushrooms make a wonderful side dish to a Chinese meal. They also work very well for timing because they have a bit of unwatched simmering time. The original recipe calls for saffron milk cap mushrooms or portobello. I used a mixture of portobello and white button with good results.

One year ago: Chicken Satay
Two years ago: Doughnut muffins
Three years ago: Baked good fun

Red-Braised Mushrooms (from Revolutionary Chinese Cookbook)

1 lb mushrooms
3/4" piece ginger, peeled
2 scallions
3 ounces pork belly or bacon, thickly sliced
1 - 1 1/4 cup chicken stock
1/2 tsp dark soy sauce
1 tsp cornstarch mixed with 2 tsp water
1 tsp sesame oil
3 tbsp peanut oil

1. Clean mushrooms and cut into bite-size chunks.
2. Bash ginger and scallion whites with the flat side of a knife.
3. Cut scallion greens into slivers.
4. Heat wok over high heat. Add oil. Add ginger and scallion whites and stir-fry until fragrant.
5. Add pork and mushrooms and stir-fry for a few minutes until fragrant.
6. Add stock and dark soy sauce. Bring to a boil, reduce heat to low, and simmer for 10 - 15 minutes.
7. Discard pork, ginger, and spring onion (or tell people to eat around it).
8. Add cornstarch mixture to thicken sauce.
9. Stir in scallion greens and transfer to serving bowl.
10. Drizzle with sesame oil and serve.

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