Black mushrooms, carrots and bamboo shoots are the classic combination of vegetables to be simmered in a sweetened soy broth. Served at room temperature as a side dish to almost any chicken or fish entrée, these vegetables are moist, tender and incredibly flavorful. The mushrooms alone, prepared in the same manner, find their way into a number of seasoned rice and noodle dishes, too.
Soften the black mushrooms for 20 minutes in
Scrape the carrot and cut it obliquely ( for cutting instructions) into
Combine the basic soup stock, reserved mushroom liquid and rice wine in a saucepan and bring it to a boil. Add the mushrooms, carrots and bamboo shoots and reduce the heat to maintain a simmer. For best results in simmering, use a dropped lid, otherwise baste frequently. Simmer the vegetables for 3 minutes before adding the sugar. Cook for another 7–8 minutes or until the liquid has been reduced by about half. Add the soy sauce, cook for 3–4 more minutes and then add the syrupy rice wine. Cook over high heat, shaking the pan, for 30–40 seconds. Let the vegetables cool to room temperature in the saucepan before serving. By the way, these vegetables keep well, refrigerated, for 2–3 days.
© 1986 Elizabeth Andoh. All rights reserved.