Dry Pot Tea Tree Mushrooms
Rehydrated tea tree mushrooms are blanched, stir-fried with chili paste, and served sizzling in a clay pot as a dry-pot (ganguo) dish.
Ingredients
Tea tree mushrooms (rehydrated)
400 g
Red chili pepper (cut into diamond-shaped pieces)
1
Garlic (fried)
to taste
Chili paste
to taste
Cilantro (for garnish)
to taste
Oyster sauce
to taste
Salt
to taste
Dark soy sauce
to taste
MSG
to taste
Chili oil
to taste
Sesame oil
to taste
Instructions
1
Step 1
Wash the rehydrated tea tree mushrooms, cut them into sections, blanch in boiling water briefly, then remove and drain; cut the red chili pepper into diamond-shaped pieces.
2
Step 2
Heat chili oil in a wok until hot, add the chili paste and oyster sauce and stir-fry until fragrant, then add the tea tree mushrooms and stir-fry. Add a small amount of water along with the salt, dark soy sauce, and MSG and simmer briefly. Add the fried garlic and red chili pepper pieces and toss to combine evenly.
3
Step 3
Drizzle with sesame oil, transfer to a small clay pot, garnish with cilantro, and serve immediately.
