Stir-fried Mushrooms With Taucho and Sweet Dried Beancurd

Unknown Wednesday, June 04, 2014 Eggs Tofu and Vegetable No comments

This recipe is specially requested by my hubby. My mum-in-law used to cook this dish for us every year on the first day of Chinese New Year. Everyone in our family loves this dish and there's always not much leftover the moment it's served on the table. This dish really brings back sweet memories of my mum-in-law and her many signature dishes she so passionately cooked for us.

I hope I will be able to carry on preserving this traditional dish for our family. It may not be as good as my mum-in-law's but I hope to perfect it in the future .... to sort of bring back the old taste.

Ingredients:

20 pieces (70g) Dried black mushrooms (shitake mushrooms)
2 tablespoons Sesame Oil
2 tablespoons Taucho
5 pieces Dried beancurds
1 tablespoon Light soy sauce or to taste
1 teaspoon Sugar or to taste
1 teaspoon White pepper
1/4 cup Mushroom soaking liquid

Method:

Wash and soak the mushrooms in warm water until they have softened. Squeeze to remove excess liquid on mushrooms. Strain 1/4 cup of the soaking liquid.
Heat a wok over medium heat. Add the sesame oil to the wok. When oil is hot,add the dried beancurd and stir fry till the beancurd is slightly golden. Strain to remove excess oil and leave aside.
In the same wok,add the mushrooms. Stir fry the mushroom slowly in the wok.
Season with sugar and soy sauce while frying. This will enhance the earthy flavour of the
mushrooms.
Next add the taucho into the mushrooms. Stir fry and make sure the mushrooms is well coated with the taucho. Spoon some mushroom soaking liquid into the mushroom. Fry till the mushroom is about cooked and tender
Add the fried dry beancurds into the mushrooms. Stir fry with the mushrooms until the beancurd is soft and tender. Sprinkle the white pepper and adjust to taste.
Lastly, add the coriander ( Kin Chye ) into the mushroom. Quickly stir to combine well with the mushrooms. Dish out onto plate and garnish with some blanched broccoli.
Serve warm with steam rice.

Dried mushrooms need to be rehydrated before cooking them.

The infamous sweet and dried beancurd really enhances the sweetness for this mushroom dish

The sweet dried beancurd needs to be soaked in water and cut into large strips

Kin Chye, an ancient Asian vegetable herb is used frequently in many Chinese cooking. Stir frying with the mushroom really brings out that extra fragrant special for this dish.