Braised mushrooms with beancurd

Posted by spots (Singapore, Singapore) on 26 May 2006 in Food & Cuisine and Portfolio.

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.