Braised Shiitake Mushrooms with Seasonal Greens and Bamboo Fungus

Ingredients

Instructions

1. 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. 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. 3

   Heat cooking oil in a wok or claypot. Sauté ginger slices until fragrant.

4. 4

   Add sliced shiitake mushrooms and stir-fry for 2-3 minutes. Add bamboo fungus.

5. 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. 6

   Add the blanched seasonal greens. Stir well. Cover and braise for 5-7 minutes to allow flavors to meld.

7. 7

   Taste and adjust seasoning with salt if needed. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.

8. 8

   Serve hot immediately with steamed rice.