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.

Broccoli with mushrooms

Ingredients
200 gms broccoli
1 carrot
10 Chinese mushrooms
1/2 can button mushrooms (or straw mushrooms)
50 gms fresh oyster mushrooms
2 tbsp oyster sauce

Method
1. Soak Chinese mushrooms. Wash vegetables and slice carrot into pretty shapes.

2. Cut broccoli into small florets and blanch in boiling water till cooked. Remove and arrange in circle on plate. Keep water for stock.

3. Heat one tablespoon oil in kuali and fry carrots for three minutes. Add mushrooms. Stir and add vegetable stock. Simmer five minutes. Season with oyster sauce and thicken with cornflour.

4. Scoop into middle of broccoli florets and serve. You can add prawns and meat to mushroom sauce if so desired.