Stir-fried Mushrooms With Taucho and Sweet Dried Beancurd

by Angie Liew

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.

I hope I will be able to carry on preserving this traditional dish for our family.  It may not be as good as my mum-in-law’s but I hope to perfect it in the future …. to sort of bring back the old taste.

Stir-fried Mushrooms With Taucho and Sweet Dried Beancurd

Recipe by Huang Kitchen, Angie Liew
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. I hope I will be able to carry on preserving this traditional dish for our family. It may not be as good as my mum-in-law’s but I hope to perfect it in the future …. to sort of bring back the old taste.
Course: Main
Cuisine: Chinese

Ingredients

  • 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
  • 1/4 cup Mushroom soaking liquid

    Instructions

    • 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.

Enjoy!

 
          
Dried mushrooms need to be rehydrated before cooking them.
 
The infamous sweet and dried beancurd really enhances the sweetness for this mushroom dish
 
The sweet dried beancurd needs to be soaked in water and cut into large strips
 
Kin Chye (Cilantro), an ancient Asian vegetable herb is used frequently in many Chinese cooking.  Stir frying with the mushroom really brings out that extra fragrant special for this dish.

 

 
 
Seasonings and ingredients used for this dish.
 
To cook this dish:
 Heat up the sesame oil in the wok.
 
 
Stir fry the sweet, dried beancurd until golden.  Strain to remove oil and set aside.
 
Using the same oil and low fire, stir fry slowly the mushrooms.  Season with sugar and soy sauce.  Add some soaking liquid.
 
 
Add the taucho, making sure all mushrooms are well coated with it.
 
 
Add the fried beancurd, stir fry to mix well.

 

 
Add the Kin Chye (Cilantro)
 
Mix the kin chye with the cooked mushrooms and dried beancurd.
 
Dish out onto serving plate, garnish and serve warm.
 
Hubby gave his thumbs up for this dish!
 
 
AS ALWAYS    ….. ENJOY!
 
 

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