Mushroom And Red Date Casserole

The mushroom and red date stock used here when tasted on its own is pretty ahen…nasty It reminds me of the broths i was forced to drink as a child by my grandparents，broths that they claimed would improve my eyesight or make me more intelligent regardless of their ever-varying constituents As you can tell，I used to bribe my sister into drinking them for me！

Serves 3

INGREDIENTS

drizzle of vegetable oil

1 peeled slice of fresh root ginger

1 dried shiitake mushroom，soaked in hot water for 30 minutes to ehydrate then well drained and patted dry

2 oyster mushrooms

2 chestnut mushrooms

1 tablespoon Shaoxing rice wine

1 tablespoon mushroom oyster sauce

1 teaspoon sesame oll

white pepper

For the mushroom and red date stock

500ml water

5 dried shiitake mushrooms

5 dried Chinese red dates

10g fresh root ginger，peeled and thinly sliced

To garnish

preserved lemon slices

Tofu Crisps

1.For the mushroom andred date stock，place all the ingredients in a wok and bring to a gentle simmer.Continue to simmer for 20 minutes，then pour out of the pan and reserve.clean the wok and heat

2.Add a drizzle of vegetable oil to the hot wok and lightly fry off the ginger

3.Add all the mushrooms and stir-fry until they begin to soften

4.Deglaze the pan with the wine then add enough of the mushroom and red date stock to just over the mushrooms

5.add the mushroom oyster sauce and 2 dates from the stock Continue to cook until the liquid has reduced so that it just coats the mushrooms

6.Season with pepper and finish with the sesame oil before serving immediately，garnished with preserved lemon slices and Tofu Crisps

hancheng

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