Teochew Treasure Mushrooms 传统潮州豆酱香菇

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Instructions

 

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  First, have ready all the ingredients for this dish.
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  Soak the dried sweet bean curd sheets in water, until slightly soft.
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  Using a pair of scissors or knife, cut the dried sweet bean curd sheets into thick strips and set aside.
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  Then wash and soak (rehydrate) dried shiitake mushroom in cold water, covered, for 1 - 2 hours or overnight till soft. Alternatively, place the mushrooms in a heatproof bowl and soaked in hot or boiling water for at least 20 minutes until the caps are tender.
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  When the mushrooms have softened, strain and retain 1/4 cup of the mushroom fluid for use later.
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  Then trim off mushroom stems, squeeze out excess water.
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  Rinse and shake dry the coriander leaves. Then using a sharp knife, cut into 2 inch strips, starting from the leaves to the stems. And we're ready to fry the mushrooms.
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  To stir fry the mushrooms, first heat up 1 tablespoon sesame oil in a wok.
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  Add in the shiitake mushrooms and stir fry over medium heat until fragrant and caps are fully infused with the sesame oil, about 5 minutes.
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  Dish up and set aside the mushrooms.
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  In the same wok, heat up another tablespoon of sesame oil.
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  Add in the dried sweet beancurd strips and stir fry the beancurd in the oil until slightly browned, about 3 minutes.
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  Dish up and set aside the fried sweet dried beancurd strips.
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  Then add in fermented bean paste and stir fry for about 1 minute.
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  Quickly add the sesame oil infused fried shiitake mushrooms. Fry to make sure the mushrooms are coated with the bean paste.
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  Then add in sugar and continue to stir fry for another 1 to 2 minutes.
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  Add a dash of ground white pepper.
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  Then pour in retained mushroom fluid.
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  Cook, stirring occasionally, until the mushrooms are tender, fully flavoured and the fluid has dried up.
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  Next, add the fried sweet beancurd strips.
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  Lightly toss to mix the sweet beancurd with the flavoured shiitake mushrooms.
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  Lastly, toss in the cut coriander leaves.
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  Lightly mixed to fully combine the coriander leaves with the mushrooms and sweet beancurd. And we're done!
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  Serve this flavourful mushroom dish hot with steamed white rice. And as always, ENJOY!