Liangban wood ear mushroom with all-purpose liangban sauce
Chinese Cooking Demystified · ♥ 4.6K likes · 198.8K views · 9 min video
Read about mushrooms in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4 tbsp light soy sauce
- 2 tbsp dark Chinese vinegar
- 1 tbsp oyster sauce
- 2 tbsp garlic
- 1 whole fresh heaven-facing chili
- 2 sprigs cilantro
Mix four tablespoons of light soy sauce, two tablespoons of dark Chinese vinegar and one part oyster sauce.
Mix in the tablespoon of sugar and season with a quarter teaspoon of salt and an optional sprinkle of MSG.
- 1 tbsp sugar
- ¼ tsp salt
- MSG
Toss in the minced garlic, the sliced chili and half the chopped cilantro.
- ½ tbsp toasted sesame oil
- 30 g Muar wood ear mushroom
Top with half a tablespoon of toasted sesame oil, mix well, wrap and refrigerate; use within a couple of days.
- water
Reconstitute the dried wood ear in cool water — as little as 30 minutes, fluffier the longer it goes; three hours here.
Blanch the mushrooms in a pot of boiling water three minutes, then transfer to a bowl of cool water to stop the cooking.
Drain and refrigerate — as little as fifteen minutes, up to a day, at least three hours preferred.
Dress the mushrooms with enough sauce that there is a slight pool at the bottom of the bowl; better too much than too little.
Dressing the liangban wood ear