We've seen this as both Dry Cooked Mushroom and Twice Cooked Mushroom on menus in China. It's sort of both. It's also one of those "non-recipes", that will kind of list the process rather than exact quantities……
This one is for "KenB" who asked for a recipe in the comments of last night's post. Ken has given us so many great recommendations, that I thought it only right that I do something right away. Anyway, this is what the first couple of efforts looked like:
We were given a box of Cordyceps Mushrooms as a gift in China. The ones we've seen at places like T S Emporium in LA are priced in the $30 + per pound range! I really didn't want to mess these up.
I basically took about a cup and a half of those mushrooms and soaked them in warm water for about 30 minutes. After that time, I removed and drained the mushrooms, but saved the soaking liquid. I sliced the rehydrated mushroom lengthwise, and patted them dry. I also rehydrated some dried Lily Buds and sliced some Chinese Celery.
I then heated my wok until smoking and added about a cup and a half of canola oil until it shimmered. I then did a quick fry of the mushrooms until the edges were crisp.
I removed the mushrooms to a paper towel lined plate, and drained all but 1-2 Tb of the oil, which had a nice fragrance. I waited until the oil hit smoking, then scalded a couple of dried red chilies that had been de-seeded. From here it was basically a stir-fry, starting with a dash of Shaoxing wine and white pepper, with the following added for flavoring:
1-2 Tb Premium Dark Soy Sauce
1 Tb Premium Light Soy Sauce
1-2 Tsp White Sugar
Mushroom soaking liquid to taste
It turned out great, savory and slightly sweet, but I just can't bring myself to part with nearly forty bucks to keep making this. So what to do when my mushrooms were gone? (I actually have enough for one last batch). I decided to try this out with King Mushrooms:
I julienned the mushrooms lengthwise into matchsticks. I also replaced the lily buds with mung bean sprouts which would bring more crunch and a nice flavor to the dish.
These rest was basically the same process, except I added some Mushroom Dark Soy Sauce for additional flavor. The water from the bean sprouts renders out during the stir-fry process which keeps the dish moist.
It was different, but also delicious……. and very easy……you really don't need a recipe for this.
So there you go. Sort of like that eye test….which looks better?
Number 1?
Or number 2?
