Braised Mushrooms &
Braised Mixed Vegetables

__________________________________________________

            FOOD FUNNY
__________________________________________________

Harriet St. Amant knows there is nothing we like more than a true food funny.

Marian Allan's recent Chronicle reminded me of a true story. Many years
ago, when we were at Fort Bragg, NC, the then commanding general
retired. He was interviewed by the local newspaper, and when asked what
he was looking for in a retirement home, he responded that almost
anything would do as long as it had no yard. He was tired of doing yard
work. The reporter turned to his wife, and asked, "How does that sound
to you?" Her response? "He can have his yardless house so long as it
also has no kitchen."

__________________________________________________

            TODAY'S RECIPES
__________________________________________________

This classic Chinese mushroom preparation not only makes a
wonderful side dish by itself, but the mushrooms can also be
added to other dishes, either sliced or whole.

Braised Mushrooms (Hung Shiu Doong Gwoo)

4 oz (125 g) dried shiitake mushrooms, soaked in
3-4 cups (750 ml - 1 L) hot water for 30 minutes
2 Tbs (30 ml) soy sauce
2 Tbs (30 ml) sugar
1 tsp (5 ml) toasted sesame oil
3 Tbs (45 ml) peanut or vegetable oil

Remove and discard the stems from the mushroom. Squeeze as
much liquid from the mushroom caps as possible into a small
bowl. Add enough of the soaking liquid to make 1 1/2 cups (375
ml). Add the soy sauce, sugar, and sesame oil, stirring to dissolve
the sugar. Heat the peanut oil in a large heavy skillet over high
heat and saute the mushroom caps for about 3 minutes. Add the
liquid mixture, reduce the heat to low, and simmer covered, stirring
occasionally, until all the liquid has been absorbed and the
mushrooms are shiny, about 3 minutes. Serves 4 to 6.

**************************************************************

If you ask my mother, she'll tell you that no Chinese meal is
complete without a dish of mixed vegetables. I agree.

Braised Mixed Vegetables (Par Say Saw)

2 Tbs (30 ml) peanut or vegetable oil
1 tsp (5 ml) toasted sesame oil
1-3 cloves garlic, finely chopped
1 tsp (5 ml) grated fresh ginger
1 1/2 lbs (675 g) mixed vegetables such as bok choy, Napa cabbage,
broccoli, cauliflower, leeks, carrots, scallions (spring onions), water
chestnuts, snow peas (mange touts) string beans (haricots), eggplant,
baby corn cobs, or other vegetables,
thinly sliced or cut into bite-sized pieces, as appropriate
1/2 cup (125 ml) chicken stock or water
1 Tbs (15 ml) oyster sauce
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) Chinese rice wine or cold water

Heat the oil in a large heavy skillet over high heat and saute the
garlic and ginger for 30 seconds. Add the vegetables and saute, stirring
constantly, for 2 minutes. Add the stock, oyster sauce, and soy sauce
and cook covered until the vegetables are tender but still firm, about 4
minutes. Add the cornstarch mixture and stir until thickened. Serves 4 to 6.
Received on Wed Jan 24 07:29:35 2007