Soak dried shiitake mushroom in cold water till soft, about 1 hour. Drain and squeeze off excess water.
Cut the rehydrated mushrooms into smaller pieces. Blend well the mushrooms together with stems.
Next skin and mince ginger. We're ready to fry the sauce.
Have ready all the seasonings needed. And we're ready to cook the sauce.
In a wok, heat up 2 tablespoon oil and 1 tablespoon sesame oil. Add in minced ginger and stir fry till aromatic.
Then, add in the blended mushroom and continue to stir fry till fragrant, making sure mushroom is well combined with minced ginger.
Add in the seasonings. Stir fry to combine all seasonings into the mushroom mixture and on low heat, cook for another 2 minutes. And we're done cooking the sauce.
Set aside. We're now ready to cook steamed shiitake mushroom beancurd.
First, place the soft block of beancurd on a steaming plate. Pour the mushroom sauce onto the top of the beancurd.
Then, place the plate of beancurd into a prepared steamer over boiling water.
Cover and steam over medium heat for 10 minutes. And we're done!
Served garnished with steamed rice. For more, like us on Facebook and get instant updates on our latest recipes at www.Facebook.com/huangskitchen As always, ENJOY!
- 100.0g shiitake mushroom,softened & blend
- 1.0Tbsp ginger, minced
- 1.0Tbsp sesame oil
- 2.0Tbsp vegetable oil
- 2.0Tbsp vegetarian oyster sauce
- 1.0Tbsp vegetarian shacha sauce
- 1.0Tbsp sugar
- 1.0Tbsp soy sauce
- 1.0tsp ground white pepper
- 1.0Tbsp zhe jiang vinegar
- 1.0 soft beancurd, 1 box
- 2.0Tbsp tbsp shiitake mushroom sauce , made earlier
- 1.0Tbsp chinese parsley
- 1.0Tbsp carrot, cut into strips