Braised Mushrooms

Name: Braised Mushrooms (Mun Doong Gu)
Cuisine: Chinese
Ingredients: 3 Tbsp rock sugar or 2 Tbsp brown sugar; 1 lb [455 g] taro, peeled and cut into bite-size pieces; 5 garlic cloves, sliced; 3 Tbsp rock sugar or 2 Tbsp brown sugar; 2 Tbsp dark soy sauce; 2 Tbsp light soy sauce; 1 lb [455 g] wintermelon or wax gourd, peeled, seeded, and cut into bite-size pieces; 1 lb [455 g] wintermelon or wax gourd, peeled, seeded, and cut into bite-size pieces; 2 Tbsp cornstarch dissolved in 2 Tbsp water; 2 Tbsp Vegan Oyster Sauce; 2 Tbsp cornstarch dissolved in 2 Tbsp water; One 1 in [2.5 cm] piece fresh ginger, sliced; 2 Tbsp neutral oil; 18 good-quality dried Chinese mushrooms (about 3 oz [85 g] total)

Mun Doong Gu

Preparation info

Difficulty
Easy

Appears in

Vibrant Hong Kong Table

By Christine Wong

Published 2024

About

This can be prepared 2 days in advance and reheated when all the other parts of the dish come together.

Ingredients

18 good-quality dried Chinese mushrooms (about 3 oz [85 g] total)
2 <

Asia
Hong Kong (China)
Side dish
Vegan

Method

In a medium bowl, soak the mushrooms overnight in plenty of water; weigh them down with a saucer if they float to the surface. Cut off the stems and strain the soaking liquid into a large measuring cup to remove any sediment. Add enough water to make 6 cups [1.4 L] of liquid and set aside.

In a large saucepan over medium-high heat, heat the oil. Add the ginger and garlic and fry for 2 t