Stir – fried Mushrooms With Taucho
The main star of this dish is the dried black mushrooms ( shitake mushrooms ). They are frequently speckled. These mushrooms range in price from moderate to the more expensive.The more expensive ones are called ‘flower mushrooms’ as they have a thick cap and nice curl. However, the cheaper ones are perfectly good for use in soup and stir fries. This is a very popular vegetarian dish in our family, traditionally served on the first day of Chinese new year. It’s simple to cook and the mushrooms add their own special flavour to this dish. It’s also one of my hubby’s favourite!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20 pieces Dried black mushrooms (or 70g, shitake mushrooms)
- 2 tablespoons Sesame oil
- 2 tablespoons Taucho
- 1 tablespoon Light soy sauce (to taste)
- 1 teaspoon Sugar (to taste)
- 1 teaspoon White pepper
- 1/4 cup Mushroom soaking liquid
Instructions
- 1
Wash and soak the mushroom in warm water until they have softened. Squeeze to remove any excess liquid. Retain 1/4 cup of the soaking liquid. (Strain to remove any grit if necessary)
- 2
Heat a wok over medium high heat. Add the sesame oil to the heated wok.
- 3
When oil is hot, add the mushroom. Stir fry the mushrooms slowly in the wok.
- 4
Add some sugar and soy sauce onto the mushroom while frying. The sugar and soy sauce added enhances the earthy flavour of the mushrooms. Using a spoon, add some of the soaking liquid to the mushroom. Continue to stir fry.
- 5
Next add the taucho into the mushrooms. Stir fry until the mushrooms are coated with the taucho sauce. Spoon the remaining of the soaking liquid into the mushrooms. Continue to fry until mushrooms are cooked and tender.
- 6
Add white pepper into mushrooms and adjust to taste and serve immediately.