Braised Beancurd Skin with Mushrooms

Steps

1. 1

   Soak the dried wood ear mushrooms in hot water for 10–15 minutes, or in room-temperature water overnight, until rehydrated.

   Start 15-minute timer
2. 2

   Slice the carrot and the fresh mushrooms.

3. 3

   Heat a wok or large skillet over medium-high heat.

4. 4

   Add the neutral cooking oil. Once hot, add the peeled garlic cloves and stir-fry over medium-high heat until lightly golden.

5. 5

   Add the sliced carrots and sauté for 1 minute.

   Start 1-minute timer
6. 6

   Add the shiitake, shimeji, and rehydrated wood ear mushrooms.

7. 7

   Season the mushrooms with the soy sauce, vegetarian oyster sauce, sugar, Shaoxing wine, and dark soy sauce. Mix well.

8. 8

   Add the beancurd skin and pour in the 1½ cups of water. Mix well and leave to simmer.

9. 9

   Allow the beancurd skin and mushrooms to simmer over medium heat until the mixture comes to a boil.

10. 10

    Meanwhile, mix the cornstarch with the room-temperature water, stirring until the cornstarch is fully diluted.

11. 11

    Once the sauce starts to boil and the beancurd skin is tender, lower the heat.

12. 12

    Pour in the cornstarch slurry and slowly mix until the sauce has thickened.

13. 13

    Taste the beancurd skin and mushrooms. Add more vegetarian oyster sauce or soy sauce to taste, if needed.

14. 14

    Add the chopped chives and mix well.

15. 15

    If needed, loosen the sauce with 2–3 tablespoons more water.

16. 16

    Serve hot and enjoy with rice.