Wok Braised Chinese Fungus Recipe
Ingredients
| Fungus | 1/2 Ounce, dried | |
| Cloud ear | 1/2 Ounce, dried | |
| Dried black mushrooms | 12 | |
| Chicken broth | 1/2 Cup (16 tbs) (Sauce) | |
| Oyster sauce | 2 Tablespoon (Sauce) | |
| 1 tablespoon dry sherry or Chinese rice wine | ||
| Soy sauce | 1 Teaspoon (Sauce) | |
| 8 Chinese (napa) cabbage leaves for garnish | ||
| Vegetable oil | 1 Tablespoon (Sauce) | |
| Ginger | 1 Teaspoon, minced (Sauce) | |
| Gingko nuts | 1/2 Cup (16 tbs), drained (Sauce) | |
| 2 teaspoons cornstarch dissolved in 4 teaspoons water | ||
Directions
1. Soak the white and black fungus and mushrooms in separate bowls in warm water to cover for 30 minutes; drain. Rinse the white fungus well to remove sand around the stems. Cut off and discard the mushroom stems. Combine the sauce ingredients in a small bowl.
2. Cook the cabbage leaves in a large pot of boiling water for 1 minute and drain well. Arrange on a serving platter.
3. Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the white and black fungus, mushrooms, gingko nuts, and sauce; mix well. Cover and simmer over medium-low heat for 10 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
2. Cook the cabbage leaves in a large pot of boiling water for 1 minute and drain well. Arrange on a serving platter.
3. Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the white and black fungus, mushrooms, gingko nuts, and sauce; mix well. Cover and simmer over medium-low heat for 10 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Chef
