Ingredients with Measurements:
- 1/2 cup of dried shiitake mushrooms
- 1/2 cup of dried wood ear mushrooms
- 1/4 cup of douchi (fermented black beans)
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 teaspoon of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of white pepper
- 1/4 cup of vegetable broth
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 2 green onions, sliced
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Soak the dried shiitake mushrooms and wood ear mushrooms in hot water for 30 minutes. Drain and slice the mushrooms.
2. Rinse the douchi in water and mash them with a fork.
3. Heat the vegetable oil in a wok or large skillet over high heat.
4. Add the minced garlic and ginger and stir-fry for 30 seconds.
5. Add the sliced mushrooms and stir-fry for 2-3 minutes.
6. Add the mashed douchi, sugar, salt, and white pepper and stir-fry for another minute.
7. Add the vegetable broth and soy sauce and bring to a boil.
8. In a small bowl, mix the cornstarch and water to make a slurry.
9. Add the slurry to the wok and stir-fry until the sauce thickens.
10. Add the sliced green onions and stir-fry for another minute.
11. Serve hot with rice.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 110
- Fat: 6g
- Carbohydrates: 11g
- Protein: 4g
- Fiber: 3g
- Sodium: 630mg
Substitutions for ingredients:
- Shiitake mushrooms can be substituted with button mushrooms.
- Wood ear mushrooms can be substituted with any other type of dried mushrooms.
- Douchi can be substituted with miso paste.
Variations:
- Add sliced bell peppers or carrots for more vegetables.
- Add sliced chicken or beef for more protein.
Tips and Tricks:
- Soak the dried mushrooms in hot water for at least 30 minutes to rehydrate them.
- Mash the douchi with a fork to release their flavor.
- Use a slurry to thicken the sauce instead of adding more cornstarch directly to the wok.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve in a large bowl with rice on the side.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Sliced green onions or cilantro.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
- Stir-fried bok choy or broccoli.
Troubleshooting Advice:
- If the sauce is too thin, add more cornstarch slurry.
- If the sauce is too thick, add more vegetable broth.
Food Safety Advice:
- Make sure to soak the dried mushrooms in hot water for at least 30 minutes to rehydrate them and remove any dirt or debris.
Food History:
- Douchi is a traditional Chinese ingredient made from fermented black soybeans.
Flavor Profiles:
- Salty, umami, and slightly sweet.
Serving Suggestions:
- Serve hot with rice and a side of vegetables.
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Region: Chinese