Name: Braised Chinese Mushrooms
Yield: Serves 4
Cuisine: China
Ingredients: 100 g (4 oz) large Chinese dried mushrooms; 2 teaspoons sesame oil; 2 tablespoons dark soy sauce; 300 ml (10 fl oz) vegetable stock; 1 tablespoon oil, preferably groundnut; 2 tablespoons sugar; 2 spring onions, sliced; 1 tablespoon rice wine or dry sherry

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

Chinese family banquets, held on special occasions, are truly feasts. As a boy attending such gala affairs, I always looked for the large plate of beautifully arranged, thick Chinese mushrooms that traditionally graced the table. Braised in a rich sauce, smokey in taste, chewy in texture, these mushrooms were a great favourite of mine. I ate them whenever I could, as any Western youth might eat crisps or roasted peanuts. The large dried variety of Chinese mushrooms recommended for this reci

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of