This recipe is specially requested by my hubby. My mum-in-law used to cook this dish for us every year on the first day of Chinese New Year. Everyone in our family loves this dish and there’s always not much leftover the moment it’s served on the table. This dish really brings back sweet memories of my mum-in-law and her many signature dishes she so passionately cooked for us.
Stir-fried Mushrooms With Taucho and Sweet Dried Beancurd
Tap or Hover to Adjust Servings
- 20 pieces Dried black mushroom, or 70g, shitake mushrooms
- 2 tablespoons Sesame Oil
- 2 tablespoons Taucho
- 5 pieces Dried beancurd
- 2 stalks = Kin Chye, or coriander/chinese celery/cilantro; cut into 1 inch length
- 1 tablespoon Light soy sauce, or to taste
- 1 teaspoon Sugar, or to taste
- 1 teaspoon White pepper
- ¼ cup Mushroom soaking liquid
- Wash and soak the mushrooms in warm water until they have softened. Squeeze to remove excess liquid on mushrooms. Strain 1/4 cup of the soaking liquid.
- Heat a wok over medium heat. Add the sesame oil to the wok. When oil is hot,add the dried beancurd and stir fry till the beancurd is slightly golden. Strain to remove excess oil and leave aside.
- In the same wok,add the mushrooms. Stir fry the mushroom slowly in the wok.
- Season with sugar and soy sauce while frying. This will enhance the earthy flavour of the mushrooms.
- Next add the taucho into the mushrooms. Stir fry and make sure the mushrooms is well coated with the taucho. Spoon some mushroom soaking liquid into the mushroom. Fry till the mushroom is about cooked and tender
- Add the fried dry beancurds into the mushrooms. Stir fry with the mushrooms until the beancurd is soft and tender. Sprinkle the white pepper and adjust to taste.
- Lastly, add the coriander ( Kin Chye ) into the mushroom. Quickly stir to combine well with the mushrooms. Dish out onto plate and garnish with some blanched broccoli.
- Serve warm with steam rice.