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Chinese Recipe : Gingko Nuts with Black Mushrooms
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This is a vegetarian dish.
Ingredients:
- 14 big Chinese mushrooms
- 1 bamboo shoot
- 1 can gingko nuts
- A little fresh coriander, sweet basil and shredded ginger
- 3 tbsp cornstarch
- 1 cheesecloth
- 2 tbsp sesame oil
A:
- 35g rock sugar
- 2 tbsp soy sauce
- 1 tsp MSG (optional)
- A dash of pepper
- 1 ½ cup water
B:
- ½ tbsp cornstarch
- 1 tbsp water
Directions:
- Soak the mushrooms until soft, squeeze out the water and remove the stems. Flatten the mushrooms by patting them lightly with the flat side of a cleaver. Remove the shell from the bamboo shoot and boil in water for 20 minutes; cut into thin round slices. Deep-fry gingko nuts until crispy.
- Make 7 portions of 2 equal-size mushrooms. Coat the light side of both mushrooms with cornstarch and place a slice of bamboo shoots between them. Put on one half of a cheesecloth, fold the other half of the cheesecloth over the mushrooms and press firmly to make the mushrooms stick together. Remove the cheesecloth and steam the mushrooms for 10 minutes; remove and let cool. Cut each portion into 4 pieces and deep-fry in hot oil until crispy.
- heat the wok and add 1 tbsp oil; stir fry the ginger and basil over high heat until fragrant; add the gingko nuts, the mushrooms and 'A', and cook for 3 minutes. Add 'B' to thicken, stir carefully; add the sesame oil and remove. Serve with some green beans and chopped coriander on the top.
Note:
- It's important to coat the light sides of the mushrooms thoroughly with cornstarch, otherwise they won't stick together.
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