Thursday, October 31, 2013

Steamed Black Mushrooms Braised with Bean Curd and Tianjin Bok Choy (Dong Gu Dau Fu Kau Jun Choy)

Steamed Black Mushrooms (Jing Dong Gu) 

24 Chinese dried black mushrooms, about 1½ inches in diameter
3/4 tsp salt
2 tsp sugar
½ Tbsp dark soy sauce
1½ Tbsp oyster sauce
2 Tbsp Shao-Hsing wine, or sherry
2 tsp sesame oil
3 Tbsp Scallion Oil
½ cup Vegetable Stock
3 scallions, trimmed, cut into 2-inch pieces
1 slice fresh ginger, 1 inch thick, lighly smashed

Soak mushroom in hot water for 30 to 45 minutes, until softened. Wash thoroughly and squeeze out excess water. Remove stems and place mushrooms in a steamproof dish. Add all other ingredients to the mushrooms. Steam for 30 minutes.

Turn off heat and remove dish from steamer. Discard the scallions and ginger and gently toss mushrooms in remaining liquid.

The mushroom will keep, refrigerated and covered in plastic wrap, 4 to 5 days.

Steamed Black Mushrooms Braised with Bean Curd and Tianjin Bok Choy (Dong Gu Dau Fu Kau Jun Choy) 

3 Tbsp peanut oil
1 Tbsp minced ginger
1/2 tsp salt
1 head fresh Tianjin boy choy (Napa cabbage) washed, drained, dried, and cut into:
     4 cups stalks, cut across into 1/2-inch strips
     5 cups leaves, cut across into 1/2-inch strips
6 Steamed Black Mushrooms, cut into thin strips

1/2 cup Vegetable Stock
2 cakes firm fresh bean curd, cut into 1/2-inch strips
1/2 cup red bell peppers, cut into 2-inch by 1/8-inch strips

2 Tbsp oyster sauce
2 tsp light soy sauce
1 tsp sesame oil
1½ Tbsp Shao-Hsing wine, or sherry
1½ tsp sugar
1/4 tsp salt
2 Tbsp corn starch
pinch white pepper
3 Tbsp Steam Black Mushroom liquid

In a small bowl, combine all ingredients for sauce; set aside.

Heat wok over high heat for 30 seconds.  Add peanut oil and coat wok with spatula.  When a wisp of white smoke appears, add ginger and salt, stir for 30 seconds.  Add bok choy stalks, stir and cook for 2 minutes.  Add leaves, stir and cook for 2 minutes more.  Add mushrooms and stir mixture together.

Add vegetable stock, stir and braise for 4 to 5 minutes, until stalks soften.  As mixture cooks, toss 2 or 3 times.  Add bean curd, stir and allow to come to a boil.  Stir sauce, pour into mixture and stir well until sauce thickens and bubbles, about 2 minutes.  Add peppers, stir and mix for 1 minutes.  Turn off heat and serve immediately.

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