Recipes for 2 - www.recipesfor2.com.au
These mushrooms will keep well in the fridge and can be thrown into many Asian dishes. I used these mushrooms in Kylie’s Mum’s hokkien noodles.
1/2 cup Chinese (shiitake) mushrooms
1/4 cup roughly chopped ginger
1 spring onion (scallion) stems, halved
2 cloves garlic, crushed
1 tablespoons Shao Hsing wine
Soak mushrooms in hot water for 1 hour, ensuring they are completely submerged. When softened, remove stems with scissors and discard. Place mushrooms in a pan and add enough water to cover. Add ginger, spring onions, garlic and wine, bring to the boil. Reduce heat and simmer for 45 minutes. The mushrooms are cooked when soft and tender. Allow to cool in cooking liquid.
Kwong, Kylie - Heart and Soul
I used to be intimidated by the complexity of Asian dishes, thinking it implied too long at the stove. Heart and Soul unlocked a lot of the secrets – from ingredients to techniques. Don’t let the long ingredient lists put you off – a lot of these bits and pieces need to be bought once and will last for ages – and once you know how to use them you will pull them out again and again. I have since bought a few of the essentials (I’m still saving for a good wok) and Asian cooking has become an enjoyable challenge.
I used to be intimidated by the complexity of Asian dishes, thinking it implied too long at the stove. Heart and Soul unlocked a lot of the secrets – from ingredients to techniques. Don’t let the long ingredient lists put you off – a lot of these bits and pieces need to be bought once and will last for ages – and once you know how to use them you will pull them out again and again. I have since bought a few of the essentials (I’m still saving for a good wok) and Asian cooking has become an enjoyable challenge.