Longevity Vegetables
A classic traditional famous dish from Jiangsu, braised with rehydrated shiitake mushrooms and winter bamboo shoots. The shiitakes turn soft and deeply infused with flavor, the winter bamboo shoots stay crisp and crunchy, and the dish boasts a rich, aromatic savory sauce.
Ingredients
Rehydrated shiitake mushrooms (stems removed, washed repeatedly)
500 g
Peeled bamboo shoots (cut into 4 cm thin slices)
50 g
Soy sauce
20 g
Sugar
5 g
MSG
1 g
Peanut oil
30 g
Sesame oil
15 g
Wet cornstarch slurry
3 g
Fresh stock
150 g
Instructions
1
Preparation
Remove the stems from the shiitake mushrooms and wash them thoroughly in clean water. Slice the bamboo shoots into 4 cm thin pieces.
2
Stir-frying
Heat a wok over high heat, add oil and bring it to 60–70% hot. Add the bamboo shoot slices and stir-fry briefly, then add the shiitake mushrooms along with the soy sauce, sugar, MSG, and 150 g of fresh stock. Bring to a rolling boil over high heat.
3
Braising
Reduce to low heat and braise for about 15 minutes, until the shiitake mushrooms turn soft, fully cooked, and plump from absorbing the braising liquid. Then return to high heat to reduce the sauce.
4
Thickening
Stir in the wet cornstarch slurry to thicken, toss a few times, drizzle with the sesame oil, transfer to a plate, and serve.
