Braised Shiitake Mushrooms Gluten Balls

De WoonHeng · 30 min

Ingredientes

Preparación

1. Soak the dried shiitake in water until soft; to speed this up, soak them in hot water for about 30 minutes.
2. Cut off and discard the stems (keep them for soups) and reserve the soaking water.
3. Put the gluten balls in a bowl and cover with hot water. Dip them in the hot water with tongs until they start to wrinkle, then squeeze out the water and set aside.
4. Heat a large wok and add 2 tablespoons of oil.
5. Stir-fry the ginger until aromatic, then cook the mushrooms until fragrant. Add the sliced bamboo shoots and gluten balls and toss until well combined.
6. Season with dark soy sauce, soy sauce, oyster sauce and sugar.
7. Add the mushroom water and bring to a boil. When the liquid has been absorbed, stir in the spring onions or cilantro and turn off the heat.
8. Serve warm with rice.

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