serves
4
prep
5 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
Leafy Greens
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G
Watch The Full Episode Here
G
Ingredients
- 15 dried whole shiitake mushrooms (good quality)
- 3 tbsp vegetable oil (including 2 tbsp for the pak choy)
- 3 slices ginger, bruised
- 2 garlic cloves, bruised
- 1 tbsp Shaoxing wine
- 3 tbsp oyster sauce
- salt
- 2 tsp cornstarch mixed with ½ cup of cold water
- 3 bunches pak choy, quartered
Soaking time: 30 minutes
Instructions
- In a large bowl, cover the dried shiitake mushrooms with 1 litre of hot water. Soak for 30 minutes until softened. Trim and discard the stalks and reserve the caps and the steeping liquid.
- Heat a wok over medium heat and add 1 tablespoons of the oil. Add the ginger and garlic and fry for a few seconds until toasted. Add the shiitake caps and fry for a few seconds. Add the wine, oyster sauce and the mushroom steeping liquid and bring to a simmer.
- Cover and simmer for at least 10 minutes, but up to 45 minutes. The longer you simmer the more flavourful and tender the mushrooms will be, but if you're in a rush 10 minutes is fine. Taste and adjust seasoning, then stir through enough of the cornstarch slurry to form a silky sauce.
- For the pak choy, bring a large pot of water to a simmer and add some salt and 2 tablespoons of oil. Boil the pak choy for 1 minute, then remove from the water. Drain well and arrange on a plate. Arrange the mushrooms around the pak choy and pour over the sauce to serve.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Leafy Greens