chinese dried mushrooms

Soft-Fried Noodles (Guangdon Chau Mein)

egg noodles

peanut oil,

salt,

garlic,

ginger

Chinese roast pork

dry sherry

bamboo shoots

bean sprouts

celery

bok choy

chicken stock

soy sauce

snow peas,

sugar

pepper

cornstarch

scallions, minced

sesame oil

coriander

Put noodles into 6 quarts boiling water and cook until just tender. Drain, rinse and drain again.

Have all remaining ingredients prepared and on hand at the stove.

Heat 1 tablespoon peanut oil in a wok or skillet over high heat and add half the noodles. Form them into a neat cake and fry on one side until golden. Turn cake over, fry until golden on the other side, remove to large serving platter and keep warm in oven set to low heat. Add another tablespoon peanut oil to wok and fry remaining noodles in the same way, removing them to the platter.

Put remaining peanut oil in wok (still over high heat), add salt, garlic and ginger and stir-fry 5 seconds. Add roast pork, sherry, bamboo shoots, bean sprouts, celery, bok choy, water chestnuts and black mushrooms and stir-fry 10 seconds. Add stock and soy sauce, cover and cook 2 to 3 minutes. Uncover and stir-fry 30 seconds.

Add snow peas, sugar and pepper and thicken sauce as desired with cornstarch solution. Add scallions and sesame oil, stir and remove from heat. Pour mixture over noodles in the platter (cakes may be cut into sixths beforehand for easier serving). Garnish with coriander and serve.

A classic Chinese dish is bok choy served with dried black mushrooms, soaked until soft and then flavored with soy sauce and other ingredients.

Vegan Braised Chinese Mushrooms and Baby Bok Choy

vegetarian oyster sauce

vegetable broth

rice wine

mushrooms,

vegetable oil

baby bok choy

scallions, white part only, minced

In a small bowl, combine oyster or stir-fry sauce, soy sauce, sugar, sesame oil, vegetable broth and rice wine or sherry. Mix well, and reserve.

Fill a large pot about three-quarters full of water, and place over high heat to bring to a boil. Meanwhile, in a skillet large enough to hold all the mushrooms in one snug layer, heat the vegetable oil over medium heat until shimmering. Add mushrooms, and stir-fry for 2 minutes. Add reserved sauce, and reduce heat to low. Cover, and simmer for 20 minutes, turning mushrooms over once or twice. If the pan becomes dry, add 1 to 2 tablespoons water.

In a small bowl, combine cornstarch with 2 teaspoons water, and mix well. Add to the mushrooms. Stir gently for 30 seconds, until mushrooms are glossy. Cover, and turn off heat. Add the baby bok choy to the boiling water, and blanch until crisp-tender, about 1 1/2 minutes. Drain well and arrange on a platter with the leaves pointed toward the center. Place the mushrooms in the center, and garnish with chopped scallions. If desired, serve with rice.

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Top 2 chinese dried mushrooms recipes from across the web

The most viewed chinese dried mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Soft-Fried Noodles (Guangdon Chau M...

Vegan Braised Chinese Mushrooms and...

The most viewed chinese dried mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine