Braised and Stir-Fried Oyster Mushrooms

Name: Braised and Stir-Fried Oyster Mushrooms
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 500 g Fresh oyster mushrooms (divided into two portions, 250g torn into strips, 250g torn into pieces); 25 g Pickles (cucumber pickles used to separate the plate); 200 g Tender dog meat (soaked in warm water and washed, blanched until half-cooked then sliced); 50 g Walnut kernels (soaked in hot water to remove the skin, briefly blanched in boiling water); 250 ml Fresh broth (200ml used for braising, a small amount used for stir-frying); 25 g Chicken fat (used in the second step for stir-frying); 15 g Chili paste; 5 g Dried tangerine peel (used for braising); 5 g Refined salt (original text reads "精、精盐", suspected duplication); 15 g Cooking wine (used for seasoning in two places); 2 g MSG (used for seasoning after braising); 15 g Soy sauce (dark soy sauce); 10 g Scallions (segments for braising, julienned for the second step); 15 g Water starch (for thickening); 25 g Soybean oil (vegetable oil, used for the first step stir-frying); 25 g Garlic cloves (used for braising); 15 g Sesame seeds (toasted, sprinkled evenly at the end)

A Chinese-Korean fusion oyster mushroom dish featuring dog meat and oyster mushrooms as the main ingredients, prepared in two seasoning styles: salty-spicy and savory.

1h 5m

Easy

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Ingredients

Fresh oyster mushrooms (divided into two portions, 250g torn into strips, 250g torn into pieces) 500 g

Pickles (cucumber pickles used to separate the plate) 25 g

Tender dog meat (soaked in warm water and washed, blanched until half-cooked then sliced) 200 g

Walnut kernels (soaked in hot water to remove the skin, briefly blanched in boiling water) 50 g

Fresh broth (200ml used for braising, a small amount used for stir-frying) 250 ml

Chicken fat (used in the second step for stir-frying) 25 g

Chili paste 15 g

Dried tangerine peel (used for braising) 5 g

Refined salt (original text reads "精、精盐", suspected duplication) 5 g

Cooking wine (used for seasoning in two places) 15 g

MSG (used for seasoning after braising) 2 g

Soy sauce (dark soy sauce) 15 g

Scallions (segments for braising, julienned for the second step) 10 g

Water starch (for thickening) 15 g

Soybean oil (vegetable oil, used for the first step stir-frying) 25 g

Garlic cloves (used for braising) 25 g

Sesame seeds (toasted, sprinkled evenly at the end) 15 g

Instructions

Preparing the oyster mushrooms and walnut kernels

Take 250g of oyster mushrooms, wash them, blanch briefly in boiling water, squeeze out the water, and tear into strips. Soak the walnut kernels in hot water to remove the outer skin, then blanch briefly in boiling water and set aside.

Preparing the dog meat

Soak the dog meat in warm water, wash it well, then blanch in a pot of boiling water until half-cooked. Remove and slice.

Preparing the remaining oyster mushrooms

Wash the remaining 250g of fresh oyster mushrooms, tear them into pieces, and squeeze out any excess water.

Braising and stir-frying the dog meat with oyster mushrooms

Heat a wok and add the vegetable oil. When the oil is about 90% hot, add the dog meat slices and stir-fry until fragrant. Then add the 250g of oyster mushroom pieces and stir-fry until the mushrooms soften. Pour in 200ml of fresh broth, add the dried tangerine peel and cooking wine, bring to a boil over high heat, then reduce to low and simmer. Once braised through, add the dark soy sauce, MSG, scallions, ginger, garlic cloves, and chili paste. Stir-fry evenly to coat with flavor, then transfer to one side of a serving plate.

Stir-frying the walnut kernels with oyster mushrooms

Wipe the wok clean, heat it, and melt the chicken fat. Once the oil is hot, add the ginger and scallion juliennes and stir-fry briefly, then remove and discard the scallions and ginger. Add a small amount of fresh broth to the wok and bring to a boil, then add the 250g of fresh oyster mushroom pieces and walnut kernels. Add the refined salt and cooking wine, stir-fry for a moment, toss the wok to thicken with the water starch, then transfer to the other side of the plate and sprinkle the toasted sesame seeds evenly over the top.