Braised Mountain Mushrooms

Name: Braised Mountain Mushrooms
Yield: Makes 4 to 6 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: ¼ teaspoon salt, or to taste; ⅛ teaspoon ground white pepper; 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; 1 tablespoon soy sauce; 2 tablespoons water; 1 tablespoon cornstarch; 2 tablespoons thinly sliced garlic; 8 thin slices fresh ginger, lightly crushed; 1 small leek (about 6 ounces untrimmed); 2 tablespoons vegetable oil; 1 cup chicken broth, homemade or purchased, or vegetable broth; 12 ounces fresh mushrooms, such as oyster, king oyster, shiitake, button, beech, or enoki (choose 2 to 5 kinds; limit enoki to 2 to 3 ounces; see note)

Preparation info

Makes
4 to 6
servings as part of a multicourse meal

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Hakka chefs in Luodai often braise the mushrooms that grow in the nearby mountains in a rich meat broth to emphasize their natural goodness. For a vegetarian version, use mushroom or vegetable broth.

Ingredients

12 ounces fresh mushrooms, such as oyster, king oyster, shiitake, button, beech, or enoki (choose 2 to 5 kinds; limit enoki to 2 t

Asia
China
Luodai
Side dish

Method

Trim off and discard the ends and any soft or discolored portions from the mushrooms. If the mushrooms are fairly clean, gently brush off any debris. Otherwise, lightly rinse the mushrooms, drain well, and pat dry. Remove and discard the stems of the shiitake mushrooms. If the oyster and shiitake mushrooms are wider than 3