Vegan

Braised Wood Ear Mushrooms (Vegan)

葱烧木耳 • cōng shāo mū ěr

Ingredients

1/2 cup dried wood ear mushrooms

2 tbsp olive oil

2 tbsp green onions

1 tbsp minced ginger

1 tsp Sichuan peppercorn

1 tsp peppercorn

1/2 tsp Sichuan bean paste

6 crystal sugar cubes

1 tbsp Chinese cooking wine

1/2 tsp black vinegar

1 tbsp light soy sauce

2 tsp dark soy sauce

1/3 cup water

2 tbsp cornstarch

Prep the Mushrooms

  1. Soak the mushrooms in a bowl with 2 cups of lukewarm water and 1 tsp salt.

  2. Let soak for 1 hour. You should see this change below after soaking ⬇️.

Prep Ingredients

  1. Drain the mushrooms.

  2. Put the mushrooms back in the bowl (if you took them out), and add 1 tbsp cornstarch and enough cold water to cover.

  3. Wash then drain again.

  4. Rinse with cold water another 3 times.

  5. Chop the green onions into 2-inch pieces.

  6. Mince the ginger.

Saute Dish

  1. Heat a pan over medium heat.

  2. Add olive oil, ginger, Sichuan peppercorn, and peppercorn.

  3. Saute for 1-2 minutes until you can smell the tingly, spicy smell.

  4. Turn the heat off, and scoop out the ginger and both peppercorns out with a spoon (you can dispose of these). Your pan should mostly only have oil in it now (it's okay if there are a few peppercorns and pieces of ginger left).

  5. Turn the heat back on and add the wood ear mushrooms.

  6. Stir for 1 minute.

  7. Add cooking wine, vinegar, dark soy sauce, light soy sauce, crystal sugar cubes, green onions, Sichuan bean paste, and a sprinkle of salt.

  8. Continue to stir for about 3-5 minutes. The wood ear mushrooms should be shiny and softened.

  9. Add the 1/3 cup of boiling water and stir.

  10. Turn the heat to low and cover to let simmer.

  11. In a small bowl, mix 1 tsp cornstarch with 1/4 cup cold water.

  12. Pour the cornstarch mixture into the dish and mix well.

  13. Continue to stir for another 2-3 minutes.

  14. Turn off the heat and serve!