Golden Hericium with Jade Vegetables
Hericium mushrooms steamed until tender and drizzled with sauce, served with baby bok choy, carrot balls, and baby corn — tender in texture and fresh in flavor.
Ingredients
Hericium mushroom (rinsed)
to taste
Choy sum
to taste
Carrot balls
to taste
Baby corn
to taste
Fine salt
to taste
Cooking wine
to taste
Cornstarch
to taste
Superior broth
to taste
Instructions
1
Step 1
Rinse the hericium mushroom and place it in a bowl. Add fine salt, cooking wine, and superior broth, then steam until completely tender. Pour the steaming juices into a pan, bring to a boil with a pinch of fine salt, and thicken with cornstarch to make a sauce.
2
Step 2
Braise the choy sum, carrot balls, and baby corn separately in superior broth until just cooked through.
3
Step 3
Invert the steamed hericium mushroom onto a plate lined with the choy sum, arrange the carrot balls and baby corn around it, pour the thickened sauce over the top, and serve.
