Recipe: Bean Curd Skin, Asparagus, and Two Depth Mushroom

[Guest guest]

Chinese Bean Curd Skin, Asparagus, and Two Depth Mushroom

 

for sauteed mushrooms:

7 med-sized dried chinese mushrooms

8 oz fresh crimini mushrooms (or button mushrooms), cut vertically

into quarters or sixths

1/4 c vegetable oil

1 1/2 T light soy

 

for final dish:

2 T vegetable oil

About 1 c fresh bean curd skin, cut into 2 " X4 " pieces

1 # fresh asparagus; cut into 2-3 " pieces, separate stems from stalks

1/2 t salt

 

1/3-1/2 c water left over from rehydrating dried mushrooms

 

asparagus tips (from above)

8 oz fresh button or crimini mushrooms, cut vertically into quarters

1 1/2 T light soy

2 t fermented bean curd (bean curd " cheese " )

 

 

Sauteed dried mushrooms:

1. Re-hydrate the dried mushrooms in hot water for about half an

hour, flipping them if necessary to ensure they are covered. When

soft, squeeze out excess liquid and cut the mushrooms into shreds.

If the stems are tough discard, but you can use if they are soft.

Reserve about 1/2 c of the mushroom water to use as stock later.

2. Heat 1/4c oil in a small cast iron pan on high or med-high. Add

dried mushrooms and stir for 1 1/2 minutes, then add fresh mushrooms

and stir for 3 minutes over medium heat. Take pan off heat, reduce

heat to low, put pan back on and add soy sauce and continue stirring

for 2 minutes. Let this simmer on low for another 8-10 minutes

stirring occasionally. The fried mushrooms are finished when the

moisture has evaporated.

 

Braise and stir fry remaining ingredients:

3. Heat 2 T of oil in a wok. When hot add asparagus stems (save

tips), bean curd skin, salt and stir fry 2 minutes. Add about

1/3-1/2c of the mushroom water from step 1 and saute over low for 4-5

minutes.

4. Add asparagus tips, fresh mushrooms, soy sauce, bean curd cheese,

and the fried mushroom oil from step 1, stir and mix over medium heat

for 2 1/2 minutes. Reduce to low and simmer for 2 1/2 minutes.

 

Notes: Steps 1-2 may be done ahead of time. Extra bean curd skin can

be frozen until next use. Recipe adapted from Kenneth Lo

[Guest guest]

Lovely dish, thanks so much! I shall be putting it in the Files later this week

 

Keem em coming!!!!

 

Love, Pat