Mushrooms & Beancurd Skin

Name: Mushrooms & Beancurd Skin
Yield: Serves 4
Cuisine: China
Ingredients: 5 ml/1 tsp ginger paste; 5 ml/1 tsp garlic paste; 15 ml/1 tbsp dark soy sauce; 16 dried shiitake mushrooms, soaked for 1 hour in hot water; 2.5 ml/½ tsp salt; 2.5 ml/½ tsp sugar; 2.5 ml/½ tsp ground white pepper; 5 ml/1 tsp cornflour/cornstarch; chilli and garlic sauce, to serve; 1 or 2 sheets of beancurd skin

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

The shiitake mushrooms used in this recipe, known as black mushrooms, are the premium variety with large fissures in their caps. These are called ‘winter mushrooms’ in Fujian Province, and are eaten for their symbolism of longevity as well as for their husky taste and meaty texture.

Ingredients

16 dried shiitake mushrooms, soaked for 1 hour in hot water
15 ml/1 tbsp dark soy sauce

Asia
China
Side dish
Vegan
Winter

Method

Drain the mushrooms, snip off and discard the stems and slice the caps as thinly as you can. Marinate the slices with the soy sauce, garlic, ginger, salt, pepper, sugar and cornflour for 10 minutes.
Lay a sheet of beancurd skin on a flat surface and wipe over gently with a damp cloth. (This is to prevent it from cracking and splitting.) Cut into pieces 13cm/5in