Braised Choice Vegetables Recipe
Its surprising to know that you have not tried my Braised Choice Vegetables recipe yet. The main ingredient in this recipe is Vegetable. You can serve Braised Choice Vegetables as a yummy Main Dish. I thought of Simply yummy, what are the words that come to your mind instantly on tasting this Braised Choice Vegetables recipe?
Ingredients
8 dried mushrooms
1 can (15 ounces) peeled straw mushrooms
1 cup baby corn (1/2 of 15-ounce can)
1/2 cup sliced bamboo shoots (1/2 of 8-ounce can)
2 tablespoons oyster sauce
2 teaspoons soy sauce
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 cup chicken broth
2 teaspoons cornstarch
1 tablespoon water
Directions
Place dried mushrooms in bowl and cover with hot water.
Let stand 30 minutes.
Drain, reserving 1/2 cup liquid.
Squeeze out excess water.
Cut off and discard stems.
Leave mushrooms whole, or, if large, cut into halves.
Drain straw mushrooms, baby corn and bamboo shoots.
If corn is large, diagonally cut each ear into small pieces.
Rinse under cold running water and drain.
Combine oyster sauce and soy sauce in small cup.
Heat oil in wok or large skillet over high heat.
Add garlic and stir-fry 10 seconds.
Add dried mushrooms; stir-fry 1 minute.
Add chicken broth and reserved 1/2 cup mushroom liquid.
Cover and simmer over medium heat until mushrooms are tender and about 1/2 the liquid has evaporated, about 5 minutes.
Add straw mushrooms, corn, bamboo shoots and soy sauce mixture.
Simmer 3 minutes.
Blend cornstarch and water in small cup.
Stir into wok; cook and stir until sauce boils and thickens slightly.
Let stand 30 minutes.
Drain, reserving 1/2 cup liquid.
Squeeze out excess water.
Cut off and discard stems.
Leave mushrooms whole, or, if large, cut into halves.
Drain straw mushrooms, baby corn and bamboo shoots.
If corn is large, diagonally cut each ear into small pieces.
Rinse under cold running water and drain.
Combine oyster sauce and soy sauce in small cup.
Heat oil in wok or large skillet over high heat.
Add garlic and stir-fry 10 seconds.
Add dried mushrooms; stir-fry 1 minute.
Add chicken broth and reserved 1/2 cup mushroom liquid.
Cover and simmer over medium heat until mushrooms are tender and about 1/2 the liquid has evaporated, about 5 minutes.
Add straw mushrooms, corn, bamboo shoots and soy sauce mixture.
Simmer 3 minutes.
Blend cornstarch and water in small cup.
Stir into wok; cook and stir until sauce boils and thickens slightly.
