Tuesday, December 18, 2007

Braised Mushrooms with Cauliflower and Broccoli

Original Recipe by Amy Beh

  • 150g cauliflower
  • 150g broccoli
  • 10 dried Chinese mushrooms, soaked to soften
  • 1 small can Baoling mushrooms, sliced
  • ½ tsp sesame oil
  • A splash of Shao Hsing wine (optional)
  • 250ml water


  • 1½ tbsp organic black bean sauce
  • Thickening
  • 1 tsp cornflour
  • 1 tbsp water

    ADD a pinch of salt and a few drops of oil to a pot of boiling water and blanch the cauliflower and broccoli for one to two minutes.

    Remove and arrange on a serving plate. Heat sesame oil and pour in Shao Hsing wine (if using). Add both types of mushrooms and stir-fry.

    Add water and seasoning; bring to a simmering boil for 15 minutes. Thicken the sauce. Spoon the mushrooms and sauce over the broccoli and cauliflower.

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