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

Seasoning

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.