4
3/8
3
5
8
1/2
4
1
-------
2
1/4
2-1/2
1
1/3
-------
1
-------
2
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oz
oz
oz
oz
in
c
T
---
t
t
T
t
t
---
t
---
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Dried Shiitake (1)
Lily Buds (2)
Shiitake, fresh (3)
Oyster Mushroom (4)
Tofu, soft
Ginger root
Stock (5)
Oil
-- Seasonings
Soy Sauce
Soy Sauce, Dark
Black Vinegar
Salt
Pepper (6)
-------------
Sesame Oil
-- Garnish
Scallion greens
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PREP - (1 hour - 20 min work)
- Soak DRIED SHIITAKES and LILLY BUDS in just boiled
water for an hour.
- Soak FRESH SHIITAKES in just boiled water for 20 minutes
and wring them out.
- Stem Dried Shiitakes and slice thin. Stem fresh
Shiitakes and slice the caps less than 1/4 inch wide. Cut
OYSTER MUSHROOMS into strips similar to the fresh Shiitakes.
- Tie Lily Buds in knots and mix with Mushrooms.
- Cut TOFU into strips of similar size as the Mushrooms, but
a bit thicker.
- Slice GINGER crosswise very thin, then cut the slices into
thin slivers.
- Slice SCALLIONS thin for Garnish - green parts only (use
the white parts for something else).
- Mix all Seasonings items.
RUN - (20 min)
- In a saucepan, preheat Stock to near a simmer before
starting cooking. Keep hot.
- In a wok, heat Oil over high flame and stir in
Ginger just until aromatic.
- Stir in Mushroom Mix and fry stirring until Shiitakes
are half cooked, about 4 minutes.
- Stir in heated Stock and bring to a boil. Simmer until
Shiitakes are fully cooked (about 5 minutes).
- Gently stir in Tofu. Bring back to a boil and simmer
a minute or so.
- Stir in Seasoning mix and bring back to a simmer for about
1 minute.
- Take off the heat and stir in Sesame Oil
- Serve hot, sprinkled with Scallion greens.
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