Braised mushrooms with beancurd
Reading the bilingual cookbook "Quick & Easy Hawker's Fair" is really bringing out my inner hawker. After the recipe for Drunken Chicken with Black Fungus turned out well, I decided to try the Braised Assorted Mushrooms with Beancurd (one of the scant few dishes in the cookbook that did NOT require deep-frying, which I'm trying to avoid!)
The result was yums and the dish was so quick and easy to prepare too - there's something about mushrooms that lends an earthy, rounded body to a dish. Methinks I'll be experimenting with mushrooms more in the future! Enjoy!
Braised Assorted Mushrooms with Beancurd (adapted from Quick & Easy Hawker's Fair)
2 fistfuls of fresh shiitake mushrooms, each sliced into half
1 packet of fresh golden pin mushrooms, roots chooped off
1 tb oyster sauce
1 ts soya sauce
1 ts sugar
1 ts sesame oil
1 cup water
1 box of white beancurd
1. Steam beancurd for 7 minutes. Set aside.
2. Mix the oyster sauce, soya sauce, sugar, sesame oil, and water together. Heat some oil in a pan on medium heat. When oil is hot, throw in the shiitake mushrooms and golden pin mushrooms and stir. Cover and lower heat and let mushrooms "sweat". After a few minutes, add the sauce and stir. Cover and continue to let the mushrooms "sweat" for a few more minutes.
3. Place steamed tofu on dish. Pour mushrooms & sauce over the tofu and serve with freshly steamed rice & oyster veggies.
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