First, have ready all the ingredients for this dish.
What's so special about this dish is the addition of this dried sweet beancurd sheets.
Soaked the dried sweet bean curd sheets in water, until slightly soft.
Using a pair of scissors or knife, cut the dried sweet bean curd sheets into thick strips and set aside.
Then wash & soak (rehydrate) dried shiitake mushrooms in cold water, covered, for 1-2 hrs or overnight till soft. Otherwise, soak mushrooms in hot water for at least 20 minutes until they are soft.
When the mushrooms have softened, strain and retain 1/4 cup of the mushroom fluid for use later.
Then trim off and discard the tough stems of the mushrooms, squeeze out excess water with your hands and the mushrooms are ready to cook.
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.
To stir fry the mushrooms, first heat up 1 tablespoon sesame oil in a wok. Add in soaked mushrooms. Stir fry over medium heat till fragrant & are fully infused with the sesame oil, about 5 minutes.
Dish up and set aside the mushrooms.
In the same wok, heat up another tablespoon of sesame oil. Add in the dried sweet beancurd strips and stir fry the beancurd in the oil until slightly browned, about 3 minutes.
Dish up and set aside the fried sweet dried beancurd strips.
Then add in fermented bean paste and stir fry for about 1 minute.
Quickly add the sesame infused fried shiitake mushrooms. Fry to make sure the mushrooms are coated with the bean paste.
Then add in sugar and continue to stir fry for another 1 to 2 minutes.
Add a dash of ground white pepper.
Then pour in 1/4 cup of the retained mushroom fluid.
Cook, stirring occasionally, until the mushrooms are tender, fully flavoured and the fluid has dried up.
Next, add the fried sweet beancurd strips.
Lightly toss to mix the sweet beancurd with the flavoured shiitake mushrooms.
Lastly, toss in the cut coriander leaves.
Lightly mixed to fully combine the coriander leaves with the mushrooms and sweet beancurd. And we're done!
Serve this flavourful mushroom dish hot with steamed white rice. For more,like us on Facebook & get instant updates on our latest recipes at www.Facebook.com/huangskitchen As always, ENJOY!
- 100.0g shiitake mushrooms, soaked till soft
- 4.0 sweet beancurd sheets, soaked & cut thick pieces
- 2.0Tbsp sesame oil
- 1.0Tbsp fermented beanpaste
- 1.0Tbsp sugar, to taste
- 1.0tsp ground white pepper
- 0.0c mushroom fluid, from soaked mushrooms
- 1.0bnch coriander leaves,cut into long strips