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Ingredient
Top 5 dishes made from shiitake mushrooms (finely chopped)
1 . Vegan Mapo Tofu
Vegan Mapo Tofu
Ingredient
4 tablespoons
vegetable oil
1 1/2 tablespoons
Sichuan peppercorns (coarsely ground, reserve 1/4 teaspoon for garnish at the end)
3 tablespoons
ginger (finely minced)
3 tablespoons
garlic (finely minced)
1 tablespoon
fermented black beans
1 tablespoon
chilli oil
2/3 cup
vegetable/mushroom stock
2 teaspoons
cornstarch (mixed with 1 tablespoon water)
Cooking instructions
* Step 1
In a wok over medium low heat, add the vegetable oil and ground Sichuan peppercorns (remember to reserve ¼ teaspoon for garnishing the dish at the end).
* Step 2
Cook for 30 seconds, and add the ginger. Cook for another 1 minute and add the garlic. Cook for another 1 minute. Add the black beans, and chilies. Cook for another 1-2 minutes.
* Step 3
Turn up the heat to medium, and add the mushrooms. Cook until the mushrooms are cooked down and slightly caramelised, about 5 minutes
* Step 4
Add the spicy bean sauce and chili oil to the mixture and stir it in well. Turn up the heat to high, and add ⅔ cups water or broth and stir. Bring the mixture up to a simmer, and allow to bubble for 1 minute.
* Step 5
Stir the cornstarch and water mixture to make sure the cornstarch is dissolved, and add it to the sauce. Allow the sauce to thicken (if it gets too thick, splash in more water or stock). If the sauce is too thin, make a little more cornstarch slurry and add it in. There will be variations depending on how high your heat is.
* Step 6
Add the tofu to the wok and gently toss the tofu in the sauce. Allow the tofu to simmer for 3-5 minutes, and then add the sesame oil, sugar, and scallions.
* Step 7
Give everything a final stir, and taste for seasoning (you likely won’t have to add any additional salt, as the spicy bean sauce and fermented black beans are quite salty). Serve, garnished with a last sprinkle of Sichuan peppercorn powder.
Note: if there is a photo you can click to enlarge it
2 . Vegan Nikuman (Soy Protein Buns)
Vegan Nikuman (Soy Protein Buns)
My daughter asked me to make a Vegetarian version of Nikuman (Steamed Pork Buns). I challenged myself to make a Vegan version using Soy Protein. These buns are delicious, and even my meat-loving husband enjoyed them. You can find very reasonably priced Dry Soy Protein products at many Asian grocery stores. Supermarkets sell them, too.
Ingredient
1 pinch
Salt
1 teaspoon
Dry Yeast
1/2 cup
Warm Water
2 teaspoons
Sugar
1 tablespoon
Oil
1 tablespoon
Sesame Oil
2-3 tablespoons
chopped Bamboo Shoot *OR Carrot, Lotus Root, Green Beans, etc
1 teaspoon
Gochujang (Korean Spicy Miso)
1 teaspoon
Miso *Today I used White Miso
1 tablespoon
Soy sauce
1 tablespoon
Mirin
2 tablespoons
Water *add extra if required
1 teaspoon
Corn Starch OR Potato Starch
Cooking instructions
* Step 1
Soak Dry Soy Protein in plenty of warm water for 30 minutes. Drain and squeeze to remove excess water, then soak in fresh water, drain and squeeze to remove excess water again. *Note: This process is to remove unpleasant smell from Soy Meat. It might be unnecessary, or you wish to repeat a few times.
* Step 2
To make Pastry, place Warm Water, Dry Yeast and Sugar in a bowl, mix gently and set aside.
* Step 3
Place Self-Raising Flour, Bread Flour (OR extra Self-Raising Flour) and Salt in a large bowl, and mix to combine. Make a well in the centre and pour in the yeast mixture and Oil. Mix well to form a dough. Allow to rest while you are preparing the filling.
* Step 4
Cut all Vegetables finely or into small pieces. Combine all the Sauce ingredients in a small bowl.
* Step 5
Heat Sesame Oil in a frying pan, and cook all Vegetables and the squeezed Soy Meat. When Vegetables are cooked, stir the sauce well and add it to the pan, and stir-fry for a few minutes. Divide into 8 portions and set aside.
* Step 6
Divide the dough into 8 portions. Roll one portion of the dough and flatten to about 10cm round. Place one portion of the filling mixture in centre and draw the edges up to form a bun. Make 8 buns and place each bun on a piece of baking paper (size 10 x 10cm).
* Step 7
Pour water into a steamer and bring to the boil over high heat. Place buns into steamer, cover with lid and cook for about 10 minutes. Repeat with remaining buns. Serve warm.
Note: if there is a photo you can click to enlarge it
3 . Chicken Nabe (Hot Pot)
Chicken Nabe (Hot Pot)
‘Nabe’ (Hot Pot) dish is great for entertaining your friends and family, but it is also great for everyday dinner as it is easy to prepare. I cook it for my family quite often, particularly when the weather is cold. The main ingredient of this ‘Nabe’ is Chicken. I always use Chicken Thigh Fillets and also Chicken Balls. Other ingredients include Wombok, Tofu and Asian Mushrooms. The ingredients are cooked in Chicken Stock and enjoyed with ‘Ponzu’ as a dipping sauce.
Ingredient
1/4
Wombok
300 g
Tofu *medium soft type
400-500 g
Chicken Mince
1/2 teaspoon
Salt
1/2 teaspoon
White Pepper
1
Egg
Cooking instructions
* Step 1
To make Chicken Balls, chop up all Vegetables finely, and combine with Chicken Mince, grated Ginger, Egg and Salt & White Pepper. Mix well until well combined.
* Step 2
Prepare all other ingredients. Basically you cut them into the size that is easy to eat. Enoki can be trimmed and torn into smaller clusters but not too small.
* Step 3
Half fill a pot with Chicken Stock and heat over a medium high heat. Lightly season it with Salt. You may also add some Soy Sauce.
* Step 4
Add Chicken Thigh pieces, Vegetables, Enoki (OR other Asian Mushrooms) and Tofu to the stock. Once it is boiling, add heaped tablespoon size Chicken Mince mixture into the boiling stock.
* Step 5
When the ingredients are cooked, you may take whatever you like from the pot and enjoy it with or without Ponzu dipping sauce with Shichimi (Japanese Chilli Spice Mix).
* Step 6
*Note: You don’t need to cook all ingredients at once. When you cook this ‘Nabe’ dish on the dinner table, as you eat, add more fresh ingredients and cook more.
* Step 7
*Note: After you finish eating this dish, you have a very nice soup left in the pot. This soup should not be wasted. By adding Cooked Rice or Udon Noodles, you can easily enjoy the the soup as a part of the dinner, or next day.
Note: if there is a photo you can click to enlarge it
4 . Prawn Wonton Soup
Prawn Wonton Soup
On a cold day, warm soup for dinner makes my family happy. Last night, I was just about to make Tofu & Egg Soup that is my children’s favourite, but I changed my mind when I saw frozen prawns in my freezer. I made Prawn Wonton Soup instead. We can buy wonton wrappers from most supermarket stores these days. I saved some for deep frying. They were absolutely delicious and surprisingly easy to make. You should try this.
Ingredient
200-250 g
Frozen (or Fresh) Prawns
1/2
Egg White
1 teaspoon
Salt
1 tablespoon
Potato Starch
1 tablespoon
Soy Sauce
Cooking instructions
* Step 1
Place Dashi Stock in a large saucepan over medium heat. Add Salt & Soy Sauce and bring to a simmer. If you use Chicken or Vegetable stock, alter the amount of Salt & Soy Sauce. I recommend to add some Ginger slices and Spring Onion to the stock to add Asian flavour. (Remove them before cooking wontons.)
* Step 2
Mince the thawed Prawns by chopping up, add Spring Onion, Ginger, Shiitake, Egg White and Potato Starch, then Salt & Pepper and mix well.
* Step 3
Place 1 wonton wrapper on a plate, place 1 heaped teaspoon prawn mixture in centre. Wet edges with water and fold up to form a triangle and pinch to enclose. For soup, attach both bottom corner edges together. Repeat with remaining mixture and wrappers.
* Step 4
Add wontons to simmering soup. Cook, uncovered, for 5 minutes or until wontons float to the surface and cooked through.
* Step 5
Alternatively, you can deep fry the triangular wontons.
Note: if there is a photo you can click to enlarge it
5 . Pork and prawns Sumai
Pork and prawns Sumai
This is the same dim sum treat that's also spelled shu mai, siew mai, and siu mai or shao mai in Cantoniese. Wrapping is not so complex. Folding shumai is even easier than folding wonton and pot stickers. With Sumai you just need to form the wrapper into a cup or even in a palm of your hand and press the sides against the filling.
#dimsum
#chinesefood
Ingredient
1/2 package
wonton wrappers, cut to round*
250 g
ground pork
1 tablespoon
soy sauce
1 teaspoon
grated ginger
1 teaspoon
sesame oil
1/2 teaspoon
salt
1/4 teaspoon
black pepper
1 pack
fish eggs (optional)
Cooking instructions
* Step 1
In a medium-sized bowl, mix together the pork, prawns, mushroom, soy sauce, ginger, sesame oil, salt, and pepper.
* Step 2
Spoon a heaping teaspoon of the filling into the centre of a wonton wrapper. Lightly brush the sides of the wrapper with egg wash. Squeeze the sides up until the wrapper forms a cup, tucking in the sides and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish with pea.
* Step 3
Line 1 or 2 large bamboo steamer with parchment paper. Fit the steamer basket(s) in the wok and pour enough water into the wok until the water line is 1 inch below the bottom of the steamer. Steam the su mai for 12 to 15 minutes, until filling is firm to the touch. Serve with soy sauce, chili sauce, or chili oil.
Note: if there is a photo you can click to enlarge it
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