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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A fantastic recipe from the Times Online (Jill Dupleix). My dd reckons this is the best one! I did however modify it when cooking to include broccoli, carrots, snow peas, vermicilli noodles ..whatever I had on hand instead of the tofu...childrens preference. However I submit the recipe in its original form. VERY IMPORTANT: although the recipe does not call for it I sprinkle chopped nuts and fried noodles on the top as we eat it...gives the required added crunch! Ingredients:
12 dried chinese mushrooms (shiitake) |
1 head iceberg lettuce |
200 g fresh oyster mushrooms, shimeji (abalone) or 200 g shiitake mushrooms |
100 g tinned water chestnuts |
250 g firm tofu, diced |
3 cm fresh ginger, trimmed |
2 tablespoons vegetable oil |
100 g bean sprouts, rinsed |
3 tablespoons soy sauce |
1 tablespoon hoisin sauce |
4 spring onions, finely chopped |
2 teaspoons cornflour, mixed with |
1 tablespoon chinese rice wine or 2 teaspoons dry sherry |
2 tablespoons fresh coriander sprigs |
Directions:
1. Soak the dried mushrooms in 300ml of hot water for 30 minutes.
2. Separate the lettuce leaves and trim neatly. Wash, shake dry and chill.
3. Trim the fresh mushrooms, and finely dice. Drain and finely chop the water chestnuts. Drain and chop the tofu into 1cm squares, cover with boiling water for 1 minute, then drain.
4. Finely slice the ginger into matchsticks. Drain the dried mushrooms, reserving the water. Discard the stems and finely dice.
5. Heat the oil in a wok until hot.
6. Add ginger, dried and fresh mushrooms, water chestnuts and beansprouts and toss well.
7. Add soy sauce, hoi sin and 150ml of strained mushroom water, and toss well.
8. Add tofu and spring onions, tossing well. Add the cornflour mixture and toss over high heat until the sauce thickens.
9. Serve in a bowl next to the leaves and scatter with coriander.
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