CHINESE BRAISED MUSHROOMS RECIPES

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BRAISED MUSHROOMS, CHINESE STYLE RECIPE - NYT COOKING



Braised Mushrooms, Chinese Style Recipe - NYT Cooking image

Provided by Florence Fabricant

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 8

4 ounces Chinese dried black mushrooms
1 tablespoon peanut oil
1 1/4 cup vegetable or chicken stock
2 tablespoons dark soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon rice wine or dry sherry
2 scallions, sliced

Steps:

  • Soak the mushrooms in warm water for 20 minutes until soft, squeeze the excess liquid from the mushrooms. Discard the stems but leave the mushrooms whole.
  • Heat a wok or skillet and add the peanut oil. Add the mushrooms and stir-fry for a few seconds. Quickly add the stock, soy sauce, sugar, sesame oil and wine. Reduce heat to low.
  • Braise the mushrooms for about seven minutes, stirring constantly, until they have absorbed most of the sauce. Transfer to a serving platter, garnish with scallions and serve.

Nutrition Facts : @context http//schema.org, Calories 159, UnsaturatedFatContent 9 grams, CarbohydrateContent 11 grams, FatContent 11 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 549 milligrams, SugarContent 8 grams

CHINESE BRAISED MUSHROOMS & TOFU RECIPE | EATINGWELL



Chinese Braised Mushrooms & Tofu Recipe | EatingWell image

Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.

Provided by EatingWell Test Kitchen

Categories     Healthy Tofu Recipes

Total Time 40 minutes

Number Of Ingredients 13

1 tablespoon canola oil
4 cloves garlic, minced
2 teaspoons minced fresh ginger
4 portobello mushroom caps, gills removed, chopped
1 tablespoon chile-garlic sauce, (see Note)
1 1/4 cups mushroom broth, or vegetable broth
2 tablespoons dry sherry, (see Tip)
2 tablespoons reduced-sodium soy sauce
2 teaspoons brown sugar
1 14-ounce package firm tofu, cut into 1/2-inch cubes
1 8-ounce can water chestnuts, rinsed and coarsely chopped
1 tablespoon water
1?½ teaspoons cornstarch

Steps:

  • Heat oil in a large saucepan over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms and chile-garlic sauce and cook, stirring occasionally, until most of the mushroom liquid has evaporated, 4 to 6 minutes.
  • Add broth, sherry, soy sauce, brown sugar, tofu and water chestnuts and bring to a simmer. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.
  • Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.

Nutrition Facts : Calories 167.2 calories, CarbohydrateContent 13.2 g, FatContent 7.8 g, FiberContent 2.9 g, ProteinContent 11.3 g, SaturatedFatContent 1.1 g, SodiumContent 593.3 mg, SugarContent 4.6 g

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CHINESE BRAISED MUSHROOMS & TOFU RECIPE | EATINGWELL
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
From eatingwell.com
Reviews 5
Total Time 40 minutes
Category Healthy Tofu Recipes
Calories 167.2 calories per serving
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