Braised Two Kinds of Mushrooms

Name: Braised Two Kinds of Mushrooms (Pa chin yin ku)
Cuisine: Chinese
Ingredients: 20 pieces small dry black mushrooms (or straw mushrooms); 20 pieces small dry black mushrooms (or straw mushrooms); 2 slices ginger root; 1 scallion (cut into 2” long pieces); ½ teaspoon sugar; ⅓ teaspoon salt; ½ tablespoon wine; 2 tablespoons oil; ½ tablespoon cornstarch (make paste); 1 tablespoon soy sauce; ½ tablespoon cold water; ½ tablespoon cornstarch (make paste); 3 tablespoons oil; 1 can button mushrooms; 1 teaspoon salt; 1 cup soup stock; 1 teaspoon sugar; 1 tablespoon cornstarch (make paste); 1 tablespoon cornstarch (make paste); 1 tablespoon cold water; 3 tablespoons milk; ½ pound green vegetables; ½ teaspoon salt

Pa chin yin ku

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

20 pieces small dry black mushrooms (or straw mushrooms)
1 scallion (cut into 2” long pieces)
2

Asia
Taiwan
Dinner
Vegetarian

Method

Soak mushrooms in 2 cups of warm water for about half an hour and remove the stems (reserve the water). Place into a bowl and add scallion, ginger, salt, sugar and 1 cup of reserved mushroom water (or soup stock). Steam 20 minutes.
Remove the button mushrooms from can. Heat 3 tablespoons of oil. Fry the but ton mushrooms. Add 1 cup of soup stock, 1 teaspoon of