Teochew Treasure Mushrooms 传统潮州豆酱香菇
Teochew Treasure Mushrooms is a simple yet flavourful dish. Just stir fry softened mushrooms in fermented beanpaste (taucho) until fully infused. Then mixed with fried sweet dried beancurd for extra flavour.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 grams dried shiitake mushrooms (soaked till soft)
- 4 dried sweet beancurd sheets (soaked, cut into thick pieces)
- 2 tbsp sesame oil
- 1 1/2 tbsp taucho (fermented bean paste)
- 1 tbsp sugar (to taste)
- 1 tsp ground white pepper
- 1/4 cup mushroom fluid (from soaked mushrooms)
- 2 stalks coriander leaves / cilantro (cut into long strips)
Instructions
- 1
First, have ready all the ingredients for this dish.
- 2
Soak the dried sweet bean curd sheets in water, until slightly soft.
- 3
Using a pair of scissors or knife, cut the dried sweet bean curd sheets into thick strips and set aside.
- 4
Then wash and soak (rehydrate) dried shiitake mushroom in cold water, covered, for 1 - 2 hours or overnight till soft. Alternatively, place the mushrooms in a heatproof bowl and soaked in hot or boiling water for at least 20 minutes until the caps are tender.
- 5
When the mushrooms have softened, strain and retain 1/4 cup of the mushroom fluid for use later.
- 6
Then trim off mushroom stems, squeeze out excess water.
- 7
Rinse and shake dry the coriander leaves. Then using a sharp knife, cut into 2 inch strips, starting from the leaves to the stems. And we're ready to fry the mushrooms.
- 8
To stir fry the mushrooms, first heat up 1 tablespoon sesame oil in a wok.
- 9
Add in the shiitake mushrooms and stir fry over medium heat until fragrant and caps are fully infused with the sesame oil, about 5 minutes.
- 10
Dish up and set aside the mushrooms.
- 11
In the same wok, heat up another tablespoon of sesame oil.
- 12
Add in the dried sweet beancurd strips and stir fry the beancurd in the oil until slightly browned, about 3 minutes.
- 13
Dish up and set aside the fried sweet dried beancurd strips.
- 14
Then add in fermented bean paste and stir fry for about 1 minute.
- 15
Quickly add the sesame oil infused fried shiitake mushrooms. Fry to make sure the mushrooms are coated with the bean paste.
- 16
Then add in sugar and continue to stir fry for another 1 to 2 minutes.
- 17
Add a dash of ground white pepper.
- 18
Then pour in retained mushroom fluid.
- 19
Cook, stirring occasionally, until the mushrooms are tender, fully flavoured and the fluid has dried up.
- 20
Next, add the fried sweet beancurd strips.
- 21
Lightly toss to mix the sweet beancurd with the flavoured shiitake mushrooms.
- 22
Lastly, toss in the cut coriander leaves.
- 23
Lightly mixed to fully combine the coriander leaves with the mushrooms and sweet beancurd. And we're done!
- 24
Serve this flavourful mushroom dish hot with steamed white rice. And as always, ENJOY!