Cloud Ears in Hoisin Sauce

Name: Cloud Ears in Hoisin Sauce
Cuisine: China
Ingredients: 1 tablespoon oil, preferably groundnut; 25 g (1 oz) Chinese dried cloud ears (black fungus); 2 garlic cloves, crushed; 1 tablespoon oil, preferably groundnut; 25 g (1 oz) Chinese dried cloud ears (black fungus); 1 teaspoon cornflour mixed with 1 teaspoon water; 1 teaspoon cornflour mixed with 1 teaspoon water; ¼ teaspoon salt; 2 garlic cloves, crushed; 3 tablespoons rice wine or dry sherry; 3 tablespoons rice wine or dry sherry; 1 tablespoon light soy sauce; 300 ml (10 fl oz) vegetable stock; 2 teaspoons sesame oil; 3 tablespoons hoisin sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

In this recipe, cloud ears are stir-fried in the strongly flavoured hoisin sauce, which is absorbed thoroughly while the cloud ears still retain their chewy texture. If you wish, you may add another vegetable such as cauliflower or broccoli; but by themselves the cloud ears, given zest by the rich sauce, work very well as a vegetable dish for any meal.

Ingredients

Asia
China
Main course
Vegan

Ingredients

Method