✅ I. Ingredients List
Gather the following ingredients to get started.
| Category | Ingredient | Quantity | Notes & Selection Tips |
|---|---|---|---|
| Main | Dried black mushrooms | approx. 10-12 | Choose dried mushrooms that are thick and aromatic; they have a richer flavor than fresh ones. |
| Heart of green vegetables (e.g.,油菜心) | 250g | Select fresh, tender, and vibrant green油菜心. | |
| Accessories | Garlic | 3-4 cloves | Minced. |
| Ginger | 2 slices | Minced (optional, enhances fragrance). | |
| Liquid Seasonings | Soaking water from mushrooms | approx. 100ml | Key for umami! Soak, let sediment settle, strain impurities from the bottom before use. |
| Water | approx. 200ml | For adjusting the sauce. | |
| Thickening | Starch (e.g., corn or potato starch) | approx. 10g | Mix with a small amount of cold water to make a starch slurry. |
👩🍳 II. Detailed Cooking Process
The success of this dish lies in the soft, flavorful mushrooms and the crisp, green vegetables. Follow the steps carefully.
- Soak the Mushrooms 🍄: Thoroughly rinse the dried black mushrooms. Soak in hot (or warm) water until completely softened. Be sure to reserve the soaking water. Let it sit for the sediment to settle, then use the clear upper part. This is a natural source of umami for the dish.
- Prepare Ingredients ✂️:
- •Trim off the tough stems from the soaked mushrooms. Larger mushrooms can be cut in half.
- •Wash the heart of green vegetables. If the stems are thick, make a shallow cross-cut at the base or split them halfway to allow for quicker and more even cooking.
- •Mince the garlic and (optional) ginger. Set aside.
- Blanch the Vegetables 🥬: Bring a large pot of water to a rolling boil. Add a pinch of salt and a few drops of cooking oil. Add the vegetables and blanch for about 2-3 minutes, until they turn bright green and are just cooked through (par-cooked). Remove and drain well. Arrange them neatly on a serving plate. The oil and salt help preserve the vibrant color.
- Cook the Mushrooms & Sauce 🫕:
- •Heat oil in a wok or skillet over medium heat. Add the minced garlic and ginger, stir-fry until fragrant.
- •Add the soaked mushrooms and stir-fry to release their aroma.
- •Add the abalone sauce and oyster sauce, stir to coat evenly.
- •Pour in the reserved mushroom soaking water and the additional water. Bring to a boil.
- •Reduce heat to low, cover, and simmer for about 5 minutes, allowing the mushrooms to fully absorb the flavors of the sauce.
- Thicken the Sauce 💫:
- •After simmering, increase heat to high. Gradually pour in the starch slurry while stirring constantly, until the sauce thickens to a glossy consistency (known as a “glass芡”).
- •Cook until the sauce bubbles and reaches the desired thickness, then turn off the heat.
- Plate the Dish 🍽️: Pour the cooked mushrooms and the thickened sauce evenly over the arranged blanched vegetables. Ensure each vegetable gets coated with the delicious sauce.
🔬 III. Seasoning Ratios & Nutritional Info
Precise seasoning ratios are key to deliciousness, and understanding the nutritional content helps us eat more mindfully.
Seasoning Suggestions:
| Seasoning | Suggested Amount | Function Note |
|---|---|---|
| Abalone sauce | 2 tbsp (approx. 30g) | Provides the main flavor, a rich umami-sweetness. |
| Oyster sauce | 0.5 tbsp (approx. 8g) | Enhances freshness and adds depth of flavor. |
| Cooking oil | approx. 20g | For sautéing and stir-frying. |
| Salt | to taste | Adjust at the end if needed, as the abalone and oyster sauces are already salty. You might not need any. |
