Braised Shiitake Mushrooms with Seasonal Greens and Bamboo Fungus 冬菇時菜竹笙煲

A delightful vegetarian dish showcasing the umami of shiitake mushrooms and the delicate texture of bamboo fungus, braised with fresh seasonal greens in a savory sauce.

Nutrition (per serving)

Ingredients

• 100g dried shiitake mushrooms
• 20g dried bamboo fungus
• 300g seasonal greens
• 2 slices ginger
• 1tbsp cooking oil
• 1 cup mushroom broth or water
• 2tbsp vegetarian oyster sauce
• 1tbsp light soy sauce
• 0.5tsp sugar
• 0.25tsp white pepper
• 1tsp cornstarch
• 2tsp water (for slurry)
• 0 to taste salt

Steps

1. Soak dried shiitake mushrooms in warm water for at least 30 minutes until softened. Squeeze out excess water, remove stems, and slice the caps. Reserve mushroom soaking water.
2. Soak dried bamboo fungus in warm water for 15 minutes. Rinse thoroughly, gently squeeze out water, and cut into lengths. Blanch seasonal greens in boiling water for 1-2 minutes until vibrant, then drain.
3. Heat cooking oil in a wok or claypot. Sauté ginger slices until fragrant.
4. Add sliced shiitake mushrooms and stir-fry for 2-3 minutes. Add bamboo fungus.
5. Pour in mushroom broth (or water) and reserved mushroom soaking water. Add vegetarian oyster sauce, light soy sauce, sugar, and white pepper. Bring to a simmer.
6. Add the blanched seasonal greens. Stir well. Cover and braise for 5-7 minutes to allow flavors to meld.
7. Taste and adjust seasoning with salt if needed. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
8. Serve hot immediately with steamed rice.

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