Plant-Based Braised Four Treasures

Name: Plant-Based Braised Four Treasures
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 100 g bamboo shoot tips; 65 g rehydrated winter mushrooms; 65 g fresh mushrooms; 14 baby bok choy hearts; 20 g dried bamboo fungus; 13 g oyster sauce; 40 g chicken fat (some for braising, some for the final sauce); MSG, a pinch; arrowroot starch (for thickening), a pinch; fine salt, a pinch; sugar, a pinch; 400 g chicken broth (some for braising)

A traditional Zhejiang vegetarian dish featuring four main ingredients—bamboo shoot tips, dried shiitake mushrooms, button mushrooms, and bamboo fungus—steamed and finished with a thickened sauce.

55 min

Easy

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Ingredients

bamboo shoot tips 100 g

rehydrated winter mushrooms 65 g

fresh mushrooms 65 g

baby bok choy hearts 14

dried bamboo fungus 20 g

oyster sauce 13 g

chicken fat (some for braising, some for the final sauce) 40 g

MSG a pinch

arrowroot starch (for thickening) a pinch

fine salt a pinch

sugar a pinch

chicken broth (some for braising) 400 g

Instructions

Braise the main ingredients

Place the bamboo shoot tips, winter mushrooms, fresh mushrooms, and bamboo fungus into a pan of warm oil, pan-fry briefly over gentle heat, then add 300 g chicken broth, 15 g chicken fat, and small amounts of oyster sauce, MSG, and sugar. Braise for about five minutes until cooked through.

Arrange on a platter

Place each ingredient separately in the center of the platter to form a flower-petal pattern.

Steam

Just before serving, steam the platter as-is for about ten minutes.

Cook the greens for the border

Meanwhile, place the baby bok choy hearts into a pan of hot lard, add seasoning to taste, and cook over gentle heat until done. Remove and arrange them around the edge of the platter.

Pour the sauce

Skim off a small amount of the braising liquid from the bamboo shoot tips, thicken it with arrowroot starch and 15 g chicken fat to taste, then pour over the dish to finish.