Mixed Mushroom Stir-Fry with Tofu, Green Apple, and Jasmine Tea Leaves

Jasmine tea is the most famous scented tea in China. I was lucky enough to live in Hunan Province, a major producer of this subtly sweet specialty, where I enjoyed it endlessly. Typically, the scent of jasmine flowers is blended with green tea leaves; however, any high-quality jasmine tea variety can be used in this recipe. Serve over jasmine rice for an extra-special treat.

MAKES 4 SERVINGS

12 ounces extra-firm tofu, drained

1⁄4 cup reduced-sodium vegetable broth

2 tablespoons reduced-sodium soy sauce

1 teaspoon jasmine green tea leaves

1 teaspoon sugar

1 teaspoon toasted (dark) sesame oil

1 tablespoon peanut oil 8 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and sliced

1⁄4 cup dried shredded wood ear mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed and drained

2 cloves garlic, finely chopped

1 small Granny Smith apple (about 4 ounces), or other tart apple, unpeeled, cored, thinly sliced

4 scallions, white and green parts, thinly sliced, plus

1 scallion, green part only, thinly sliced

1 (14-ounce) can straw mushrooms, rinsed and drained Salt and freshly ground black pepper, to taste

2 tablespoons vegetarian oyster sauce or mushroom soy sauce

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. Cut into 1⁄2-inch cubes. In a small bowl, combine the broth, soy sauce, and tea leaves; microwave on high 25 seconds, or until a boil is reached. Cover and let steep 5 minutes. Uncover (do not strain) and stir in the sugar and sesame oil; set aside. In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the shiitake mushrooms and cook, stirring constantly, 2 minutes. Add the wood ear mushrooms and cook, stirring constantly, 1 minute. Add the tofu and garlic and cook, stirring constantly, 1 minute. Add the apple and 4 scallions, white and green parts, and cook, stirring constantly, 2 minutes. Add the straw mushrooms and cook, stirring constantly, 1 minute. Reduce the heat to medium-low and add the brothtea mixture, salt, and pepper; cook, covered, stirring occasionally, until apples are tender, 2 to 3 minutes. Stir in the oyster sauce and remaining scallion greens. Serve at once.

{PER SERVING} Calories 220 • Protein 12g • Total Fat 9g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 28g • Dietary Fiber 5g • Sodium 735mg

hancheng

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