Shiitake Mushroom, Quail Egg, and Napa Cabbage Stew

香菇白菜烩鹌鹑蛋xī yáng bái cài hui ān chún dān


8 dried wood ear mushrooms

6 dried Shiitake mushrooms

1/2 medium long dry American ginseng root

1/2 lb beef tenderloin

8 quail eggs

1 medium potato

1/2 lb firm tofu

4 leaves Napa cabbage

4 tbsp olive oil

2 green onions

(optional) 1 hot pepper

1 tbsp minced ginger

2 tbsp sliced garlic

2 tbsp Chinese cooking wine

4 tbsp light soy sauce

3 cups water

Prep Ingredients

  1. Soak the wood ear mushrooms in lukewarm water for about 1 hour. (To make lukewarm water, mix 1 cup boiled hot water with 3 cups cold water)

  2. Soak the Shiitake mushrooms in lukewarm water for about 1 hour as well.

  3. Wash and slice the beef tenderloin (I couldn't find beef tenderloin today, so I used flank steak). Whatever shape you start with, basically we want small 1-inch squares of 1/4 inch thickness.

  4. Soak the beef tenderloin in cold water for 20 minutes, then strain and squeeze the water out.

  5. Peel the potato and then slice into 1-inch thick slices. Cut each slice into 4 quarters.

  6. Wash and slice the tofu into 1-inch square pieces.

  7. Wash 4 Napa cabbage leaves, trim the root end, and then cut into 1/2-inch by 1-inch rectangles.

  8. Wash and trim green onions, then chop into small pieces.

  9. Mince garlic and ginger.

  10. Optionally, wash and trim the hot pepper and mince.

Boil and Slice Ginseng

  1. Wash the ginseng root in cold water 2-3 times.

  2. Add 3 cups of water and the ginseng root to a saucepan.

  3. Heat the stove on medium-high.

  4. Once the water boils, let the root boil for 5 minutes.

  5. Turn off the heat, and set aside to cool.

  6. Once cool, save the water, and slice the ginseng into thin slices.

Boil & Peel Quail Eggs

  1. Add quail eggs and cold water to a pot so that the water completely covers the eggs.

  2. Heat pot over medium-high.

  3. Once boiling, let boil for 5 minutes, then turn off the stove.

  4. Strain the eggs and soak in cold water for a few minutes.

  5. Peel the eggs, then use a fork to push a few small holes in each egg.

Fry Tofu & Potato

  1. Strain the Shiitake mushrooms and cut into thin strips.

  2. Strain the wood ear mushrooms and use your hands to tear into smaller pieces.

  3. In a pan, drizzle 2 tbsp olive oil and arrange the tofu and potato pieces in the pan. If you need to go to 2 layers, that's okay!

  4. Cover the pan and then heat over medium-high.

  5. Fry for 2-3 minutes or until the bottoms are golden brown, then flip pieces.

  6. Fry for another 2-3 minutes until golden brown, then turn off the stove.

  7. Transfer to plate.

Make the Stew!

  1. Heat a large pan over medium-high.

  2. Add 2 tbsp olive oil, ginger, beef, cooking wine, 2 tbsp light soy sauce, a sprinkle of salt, and a sprinkle of ground pepper.

  3. Stir and flip the ingredients until there is a thin layer of sauce left.

  4. Add wood ear mushroom and Shiitake mushroom.

  5. Continue to stir until the sauce is completely gone.

  6. Add Napa cabbage, green onion, garlic, 2 tbsp light soy sauce, (optional) hot pepper.

  7. Continue to stir and flip until the Napa cabbage is wilted.

  8. Add either 2 cups of ginseng water (if you did the ginseng boiling) or just 2 cups of water.

  9. Add quail eggs, fried tofu, fried potato, and ginseng slices.

  10. Once the water is boiling, turn the heat to medium

  11. Braise for 5-6 more minutes, flipping every 2 minutes.

  12. Turn off the heat once the Napa cabbage is semi-transparent and only about 1/2 the water is left.

  13. Serve!