Three Mushrooms on Braised Mustard Greens
Braised mustard green hearts are plated, then topped with three kinds of seasoned, starch-thickened mushrooms for a sweet, fragrant finish.
Ingredients
fresh mushrooms
75 g
shiitake mushrooms
75 g
straw mushrooms (wet)
40 g
mustard greens stems (blanched)
350 g
Shaoxing wine (divided)
0.5 tbsp
fine salt
3 tsp
MSG
1 tsp
sugar
2 tsp
superior stock (divided)
1 tbsp
oyster sauce
3 tsp
dark soy sauce
3 tsp
white pepper
1 tsp
sesame oil
1 tsp
wet cornstarch (for thickening, divided)
3 tsp
vegetable oil
1 tbsp
Instructions
1
Step 1
Blanch the mustard greens stems and drain off the water. Heat a wok with oil, add half of the Shaoxing wine, pour in half of the superior stock, and season with fine salt, MSG, and sugar. Place the mustard greens stems into the wok and simmer briefly, then thicken with wet cornstarch slurry. Arrange them in the center of a serving plate.
2
Step 2
Heat the wok again with oil, add all three kinds of mushrooms, add the remaining Shaoxing wine, pour in the superior stock, and season with fine salt, MSG, and oyster sauce. Use dark soy sauce to bring the dish to a rich golden color, sprinkle with white pepper, and thicken with wet cornstarch slurry. Stir in sesame oil and a little vegetable oil to combine, then arrange the mushrooms in three mounds on top of the mustard greens stems.
