Braised Black Mushrooms and Asparagus

Name: Braised Black Mushrooms and Asparagus (Pei ku pa shuang shu)
Cuisine: Chinese
Ingredients: 15 small black mushrooms (or straw mushrooms); ½ teaspoon salt; ⅔ teaspoon salt; 1 cup soup stock; 1-½ pounds small mustard plants; 1 cup chicken soup stock; ¼ teaspoon chicken oil; 1 tablespoon cornstarch; ½ teaspoon sugar; 1 tablespoon soy sauce; 1 tablespoon oil; 15 small black mushrooms (or straw mushrooms); 1 can white asparagus (or corn); 1 can white asparagus (or corn); 1 piece ginger; 1 green onion

Pei ku pa shuang shu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

15 small black mushrooms (or straw mushrooms)
1 tablespoon oil
1 tablespoon

Asia
Taiwan
Kwangdong
Side dish

Method

Remove asparagus from can, steam with ½ cup soup stock for 15 minutes, drain dry, and arrange on one side of serving plate.
Remove old leaves from mustard plants, keeping the stem part. Slice into pieces, scald in boiling water for 5 seconds, then soak in cold water, drain dry. Stir-fry mustard in 3 tablespoons oil, add 1 cup soup stock, and season with ½ teasp