I do not know what to name this dish so i just simply call it ' mushroom garden'. There are 3 types of mushroom here; chinese mushroom, shimeji mushroom and Bai Ling mushroom. I tried to look at the can for the english name of this bailing mushroom but there isnt any, it just states as bailing mushroom. It's my first time cooking this mushroom, i've seen it in a magazine sometime back..something like this dish so i wanted to try bailing mushroom. After cutting it looks like slices of abalone..the fake abalone..quite tasteless. As i've have some anchovies stock and shimeji mushrooms left from my simple noodle lunch, i just went ahead and cooked this. If i were to cook this during chinese new year, i probably would use chicken broth, i think this would taste much better using chicken broth. There are 3 pieces of bailing mushrooms in the can, i just used one..you can also use some other variety of mushrooms like straw mushrooms or the whole button mushrooms if you wish and the quantity is really up to you. Now what am i going to do with the 2 pieces left in the can? i guess just dump it again for my next noodles and eat with chilli or else just keep it till CNY next week and cook it.
8 pieces chinese mushrooms, soaked till soft and drained
1 piece of bailing mushrooms, cut into slices
just a small bunch of shimeji mushrooms, washed and cleaned
140gm brocolli , cut into florets
150ml anchovies/chicken broth
|bai ling mushroom|
1 tbsp oyster sauce
1 tsp sesame oil
little dark soya sauce for colouring
salt to taste
chicken powder( optional)
cornflour solution, for thickening ( 1 tsp cornflour + 2 tbsp water)
1. Blanch the broccoli under boiling water in the pot till they are tender. Remove.
2. Using the same boiling water, blanch the bailing mushrooms just for a minute ( i dont think it's necessary but i did that). Remove.
3. In a wok, pour in the stock, let it boil and put in the oyster sauce, sesame oil, dark soya sauce and taste. You can add in some chicken powder here if you are using.
4. Put in all the mushrooms and let them cook under medium heat for about 8-10 minutes. Taste and add salt if necessary. Pour in the cornflour solution, stir for about few seconds and off the fire.
5. You can then arrange them on a plate and pour the sauce all over.
Will be submitting this post to the Aspiring Bakers Event#15 : Auspicious Chinese Dishes for CNY( January 2012 ) hosted by Wen from Wen's Delight