BRAISED MUSHROOMS, CHINESE STYLE
Provided by Florence Fabricant
Categories weekday, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Soak the mushrooms in warm water for 20 minutes until soft, squeeze the excess liquid from the mushrooms. Discard the stems but leave the mushrooms whole.
- Heat a wok or skillet and add the peanut oil. Add the mushrooms and stir-fry for a few seconds. Quickly add the stock, soy sauce, sugar, sesame oil and wine. Reduce heat to low.
- Braise the mushrooms for about seven minutes, stirring constantly, until they have absorbed most of the sauce. Transfer to a serving platter, garnish with scallions and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 549 milligrams, Sugar 8 grams
BRAISED CHINESE MUSHROOMS
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 1h45m
Yield 20 to 25 servings
Number Of Ingredients 16
Steps:
- Put the mushrooms in a large bowl and add hot water to cover. Let stand one hour or longer.
- Rinse and dry the mushrooms. Cut off and discard stems.
- In a mixing bowl, combine the shrimp, pork, water chestnuts, scallions, ginger, soy sauce, shaoxing or Sherry, cornstarch, threequarter teaspoon sugar, sesame oil, salt and pepper. Blend well.
- Fill each mushroom cap with an equal portion of the mixture, mounding and smoothing over the tops.
- Heat three tablespoons of the oil in each of two large skillets. Add the mushrooms, stuffing side down, and brown lightly. Turn the mushrooms carefully in both skillets and carefully pour off the oil from both skillets.
- Blend the broth, oyster sauce and remaining one-quarter teaspoon sugar. Pour an equal portion of this into each skillet. Bring the liquid to the simmer and cover closely. Cook over low heat about 15 minutes, basting once during cooking. If the liquid starts to evaporate, add a few drops of water and continue cooking.
- Give the mushrooms one final basting. Transfer them to a dish in one layer. Pour the remaining liquid over all. Let cool uncovered. Cover and refrigerate.
- When ready to serve, preheat the oven to 300 degrees. Heat the mushrooms 15 minutes in their cooking liquid. These mushrooms are good even at room temperature.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 248 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED CHICKEN WITH MUSHROOMS AND CHINESE SAUSAGES
Chinese braised chicken packs a lot of flavour and promises tender, succulent meat. The smoky, full bodied flavour of Chinese mushrooms and the sweetness of Chinese sausages taste wonderful together. Try adding fried salted fish for unique nuances in taste.
Provided by Celia Lim
Categories Mains and Sides
Time 1h
Number Of Ingredients 14
Steps:
- Wash and pat dry chicken thighs (or equivalent chicken parts) with paper towels. Set aside.
- Soak dried mushrooms in 1/2 cup warm water for 15 minutes, or until softened. Discard the stems, reserving the soaking water. Slice mushrooms into halves.
- Heat up 2 tbsp oil in a wok over medium fire, until hot. Fry the dried salted fish slices (if using) until golden brown and crispy. Remove and set aside.
- Turn up the heat to high. In the same oil, add the garlic and shallots. Stir fry for 1 minute until fragrant and starting to brown.
- Add the chicken thighs and stir fry to brown the chicken on all sides evenly, about 4 minutes. Add the mushrooms and Chinese sausages, and stir fry to mix evenly with the chicken pieces for 1 to 2 minutes.
- Add the seasonings, mushroom soaking water, and enough water to just cover the chicken. Let the liquids come to a boil. Then lower the heat until at a gentle simmer. Let braise for 25 to 30 minutes, or longer until the chicken becomes tender, adding a bit more water if necessary.
- When the chicken is almost tender, add the fried salted fish and ½ of the chopped spring onions. Stir to mix well, and simmer for another 2 minutes. Do a taste test and add salt, if desired (note: salted fish is also quite salty). Turn off the heat and dish out into a serving dish.
- Garnish with the remaining chopped spring onions. Best served immediately with steamed rice.
Nutrition Facts : ServingSize 1 serving, Calories 445 kcal, Carbohydrate 10 g, Protein 38 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 187 mg, Sodium 983 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 20 g
BRAISED MUSHROOMS WITH FAT CHOY
Braised Mushrooms with Fat Choy is perfect for dinners. The mushrooms are slow cooked with Chinese cabbage to infuse a natural sweetness into the sauce!
Provided by Jeannette
Categories Dinner Lunch Main Course Side Dish
Time P1DT45m
Number Of Ingredients 15
Steps:
- Heat up the wok or pan on high heat. When hot, pour the cooking oil in.
- Turn the heat to medium and add the ginger and garlic to the oil to cook for 30 seconds or until aromatic.
- Increase the heat to high and throw in the mushrooms. Stir for 1 minute and season with the sesame oil, oyster sauce, Shaoxing rice wine, light soy sauce, sugar and chicken powder. Mix in for another 30 seconds.
- Pour in the chicken stock and mushroom water, then bring the liquid to a boil. Depending on the heat of your stove, it should take anywhere between 2-10 minutes.
- As soon as it boils, layer the top with Chinese cabbage and lower the heat to low-medium for a simmer.
- Add the black moss as the final layer and simmer for 30 minutes.
- Optional: For a thicker sauce, bring the heat up to medium. Stir the starch slurry until well combined, then slowly pour it into the sauce while mixing. The sauce will thicken, so stop when it reaches your preferred consistency.
- When ready, serve immediately as is!
Nutrition Facts : Calories 253 kcal, Carbohydrate 35 g, Protein 11 g, Fat 10 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 4 mg, Sodium 540 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
SIMPLE BRAISED MUSHROOMS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
- Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.
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Reviews 2Calories 196 per servingCategory Main Course
- Choice of mushrooms. Choose the Shitake mushroom that is medium to large size, with a thick mushroom cap. These mushrooms have a firm texture and the ability to absorb lots of gravy, and that means plenty of flavors.
- Soak the mushrooms. Clean the dried shitake mushrooms. Soak it in water overnight or up to a day until they are adequately hydrated. How long it takes to rehydrate depends on the size and thickness of the mushrooms.
- Prepare the aromatics. There are three aromatic ingredients for this dish- ginger, garlic, and scallion for this braised mushroom dish. Ginger. You may slice or cut the ginger into small dice.
CHINESE BRAISED MUSHROOMS RECIPE - HOW TO BRAISE …
From honest-food.net
4.8/5 (9)Category Appetizer, Main Course, Side DishCuisine ChinesePublished 2020-01-13
- In a wok or large pan, heat the lard or vegetable oil over high heat. When it just barely begins to smoke, add the ginger, garlic and chiles and stir fry for about 30 seconds. Take the pan off the heat and remove the ginger, garlic and chiles with a slotted spoon. Reserve.
- Return the pan to the heat and add the mushrooms. Stir fry them to coat in the oil, and when they just begin to release their water, add in the stock, soy sauce, Shaoxing wine, vinegar and sugar, if using. Return the ginger, garlic and chiles to the pot. Mix well and simmer gently for about 20 to 30 minutes. You want the sauce to cook down.
- If, when you are ready to eat, the sauce is still thin, mix 2 teaspoons of tapioca, corn or potato starch into about 2 tablespoons of hot water and stir that into the mushrooms. Bring it to a boil and your sauce should thicken and get a pretty sheen on it. Mix in the cilantro and serve at once.
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- Place the diced pork fats in the wok and fry over medium heat until the fats become golden brown and crispy. Turn off the heat.
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- Fry tofu. Cut the tofu into pieces and pat dry with paper towels Heat up your wok or deep fryer and add oil. Deep fry the tofu until light to golden brown, dish out and drain with paper towel. Set aside.
- Stir fry the mushrooms. Heat the oil a claypot over medium high heat Add garlic and ginger. Cook for about 1 minute Add mushrooms, carrots and cabbage. Cook and stir until the residual liquid from vegetables has mostly evaporated.
- Cook the tofu and water chestnuts. Add broth, soy sauce, sugar, firm tofu and water chestnutsto the wok. Bring broth to a simmer, cooking for another 15 min.
CHINESE BRAISED CHICKEN WITH MUSHROOMS - THE WOKS OF …
From thewoksoflife.com
- Heat the oil in your wok over medium heat. Add the ginger, and cook for 1 minute, or until fragrant and beginning to crisp at the edges. Increase the heat to high and add the chicken. Cook the chicken for 3-5 minutes, or until lightly golden.
- Add the 1 1/4 cup of the water you used to soak the mushrooms. Also add the Shaoxing wine, sugar, light soy sauce, and dark soy sauce. Mix everything well, and bring the liquid to a boil.
CHINESE BRAISED CHICKEN WITH DRIED MUSHROOMS - CHINA SICHUAN …
From chinasichuanfood.com
- Cut the chicken into small chunks and then cook in boiling water for 3-4 minutes. Transfer the chicken out and clean with warm water. Drain and set aside.
- Heat up 2 tablespoons of cooking oil in a claypot or stewing pot, fry garlic, ginger and scallion until aromatic over slow fire. Add chicken chunks in and fry until slightly browned. Add cooking wine and light soy sauce, continue frying for 1 to 2 minutes.Add spices and rock sugar.
- Pour in enough hot water to cover the chicken chunks and the water level should be at last 3 cm higher if you plan to cook noodles in the dish. Otherwise, use water to cover the chickens.
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- Add oils to pan until hot. Stir in ginger and red pepper paste. Stir in broth and bring to a near boil.
- Stir in soy sauce, salt, msg, sugar, and rice wine. Add eggplants, and cook until half tender*. Add peppers, and mushrooms. Cook until done, adding extra water if needed. At this time add the rice vinegar.** When the eggplants are tender, stir some water into the potato starch until smooth. Stir into eggplant mixture and allow to thicken. Cook for another minute or two until the starch turns a translucent color and the mixture is about the consistency of a light syrup. Plate and serve with hot rice.
CHINESE BRAISED MUSHROOMS & TOFU RECIPE - EATINGWELL
From eatingwell.com
- Heat oil in a large saucepan over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms and chile-garlic sauce and cook, stirring occasionally, until most of the mushroom liquid has evaporated, 4 to 6 minutes.
- Add broth, sherry, soy sauce, brown sugar, tofu and water chestnuts and bring to a simmer. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.
- Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.
CHINESE BRAISED MUSHROOMS & BLACK MOSS RECIPE (冬菇髮 …
From etfoodvoyage.com
- Briefly rinse the mushrooms and soak the mushrooms in a bowl of water ideally overnight until softened and expanded in size.
- Heat cooking oil in a large pot over high heat. Add sliced ginger and the smashed white parts of the spring onions into the pot. Fry for 1-2 minutes until fragrant and lightly charred.
BRAISED MUSHROOM WITH BOK CHOY - CHINA SICHUAN FOOD
From chinasichuanfood.com
- Remove any bad leaves of Bok Choy. Wash carefully and cut into halves if you get larger ones.
- Heat up around 1 tablespoon of oil in pan and then stir fry garlic slices until aroma. Add shitake mushroom in and fry until soft. During the washing process, shiitake mushroom will absorb some water. If they get too dry and hard to cook, sprinkle some water in.
CHINESE BRAISED OXTAILS WITH MUSHROOMS - RECIPE - SCMP
From scmp.com
- Rinse the mushrooms then put them in a bowl, cover with warm water and leave to soak for about three hours, or until fully hydrated. Drain the mushrooms but reserve the soaking liquid. Cut the mushrooms in halves or quarters, depending on the size.
- Rinse the oxtail thoroughly then drain it in a colander. Bring a large pot of water to the boil, add the oxtail and beef tendon (if using) and simmer for a minute, then drain. Rinse the pieces under cool running water, checking the oxtail carefully and removing any tiny pieces of bone. Repeat the boiling, rinsing and draining process, then wash the pot and dry it.
- Rinse the oxtail thoroughly then drain it in a colander. Bring a large pot of water to the boil, add the oxtail and beef tendon (if using) and simmer for a minute, then drain. Rinse the pieces under cool running water, checking the oxtail carefully and removing any tiny pieces of bone. Repeat the boiling, rinsing and draining process, then wash the pot and dry it.
SOY SAUCE BRAISED WILD MUSHROOM NOODLES - THE WOKS OF LIFE
From thewoksoflife.com
- If you’re using dried shiitake mushrooms, wash them a couple of times to get rid of any dirt first. Then soak them in 2-3 cups of hot water for up to 3 hours until they are completely re-hydrated. Squeeze the water out of the rehydrated Shiitakes, then slice them thinly. Remember to save the mushroom soaking liquid!
- Next, quickly rinse the fresh oyster mushrooms and beech mushrooms under running water. Spin off any extra water using a salad spinner.
- Heat the oil in a wok or thick-bottomed pot over medium heat. Add the chopped shallots and white parts of the scallions. Cook for a minute or two until the shallots turn translucent. Now turn up the heat to high and add in all of the mushrooms, and spread them evenly across the wok.
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- Wash and soak mushrooms for 4 hours or overnight until soft and puffy. Remove and trim off stalks. Strain and reserve ¾ cup (180ml) soaking liquid.
- In a clay pot or heavy bottom pot, heat vegetable oil. Add pork belly. Fry for 2 minutes. Add garlic and continue to stir fry for 30 seconds. Then add mushrooms. Stir to coat mushrooms with oil.
- Add soy sauce and Shao Hsing rice wine. Pour in mushroom soaking liquid. Bring to a boil. Reduce heat and simmer on low for 45 minutes.
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- Place dried shiitake mushrooms in a medium-sized bowl and add water to cover. Rehydrate mushrooms until soft, 20 to 30 minutes (or according to instructions). Set aside.
- Wash chicken carefully with tap water. Transfer to a large pot and add water to cover chicken. Cover pot and bring to a boil. Continue to cook over medium heat, uncovered, for 10 minutes. Use a large ladle to skim the foam from the surface. Try to leave the oil on top, however, because it will add a nice flavor to the dish later.
- Transfer the chicken to a wok (or dutch oven). Pour in chicken broth until it almost completely covers the chicken. Add Shaoxing wine, ginger, and star anise. After bringing to a boil, simmer covered over low heat for 20 minutes.
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