double_anytime_delight

Double Anytime Delight
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Double Anytime Delight

Course: MainCuisine: ChineseDifficulty: Medium
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes

I often made Double Winter Delight, a recipe by Kian Lam Kho in Phoenix Claws and Jade Trees. Howver, finding fresh shiitake mushrooms and fresh bamboo shoots was a problem, so I created the following recipe called Double Anytime Delight, which uses dried instead of fresh shiitakes and canned water chestnuts instead of fresh bamboo.

Ingredients

  • 7 dried shiitake mushrooms

  • 1 small can water chestnut slices

  • 8 baby Shanghai bok choy

  • 2 tbsp olive oil

  • 1 tsp finely chopped garlic

  • 1/2 tsp ground white pepper

  • 1 tsp light soy sauce

  • 2 tbsp oyster sauce

  • 2 tbsp port (or Shaoxing wine)

  • 3/4 cup water (can use mushroom soaking water)

  • 2 tbsp water

  • 1 tsp tapioca starch

  • rice or quinoa or farro or some other grain

Directions

  • Soak dried mushrooms in 1 cup very hot (almost boiling) water. They will need at least an hour to fully rehydrate. Save the soaking water for later use.
  • Trim base of mushrooms off with a knife and discard.
  • Start rice or hot water for other grains in pot.
  • Add the olive oil to the pan and heat.
  • Add the garlic, water chestnuts, and mushrooms and heat until they are hot.
  • Heat another pot of 3 qts water to boiling.
  • Add 3/4 cup mushroom stock, oyster sauce, port, and white pepper to pan.
  • Cover pan with a lid, and let simmer for 5 minutes.
  • Blanch bok choy in 3 qts boiling water for a couple of minutes.
  • Mix tapioca starch with 2 tbsp water to make a slurry. Remove lid and add to pan.
  • Let mixture in pan thicken. Arrange grains, bok choy, and mushroom mixture decoratively on plate and serve.