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Posts Tagged ‘Shitake Mushrooms’


We had snow for most of the morning yesterday. Not enough for a snow day. Where I live in the Sierra Foothills snowplows are not in the mix here. It is too hard to get the equipment to where I live. With the extreme cold yesterday, high temp of 39 degrees and wind chill into the 20’s for some part of the day, I thought about how we could warm up inside…Hot Sour Soup came to mind. It takes a bit of prep work, but well worth it.

Ingredients
2 lean pork loin chops, boned
3 slices of fresh ginger root
5 dried shitake mushrooms, re-hydrated
2 pieces of wood ears (a black fungus), re-hydrated
1 extra firm tofu
1/4 cup of bamboo shoots
1/2 cup rice vinegar
1 tsp. ground white pepper
1/2 tsp. salt
1 tsp. sesame oil
1/2 tsp sugar
1 TBS soy sauce
1 tsp. chili oil
2 eggs lightly beaten
4 TBS cornstarch
3 TBS water
8 cups of chicken broth
2 green onions

We are going to get all the ingredients ready first. Once these are all ready to go, making the soup takes no time at all!

Getting it all together

First, cut the pork into thin slices,

Slice the pork into thin strips

and then those slices, you cut into thirds.

Then cut each slice into three strips

Slice the fresh ginger into 3 slices and trim off the skin. Next take the dried shitake mushrooms and the wood ears

Place shitake mushrooms and wood ears into a bowl and soak in hot water to soften

and stick them in a bowl of hot water. Put something on them to hold them down in the water to soften. Next cut the tofu into slices

Slice one cube of tofu into strips

and then those slices into thirds.

Then cut the tofu slices into thirds

Do the same with the bamboo shoots.

Cut the bamboo shoots into thirds

Take the next seven ingredients and combine them into the measuring cup and stir to combine. Beat your eggs lightly and set aside. Then combine the cornstarch with the water in a separate bowl and stir to combine and set aside. Cut the green onions into little slices to top the soup with, and set aside.

Now take the broth and add to your soup pot. Bring this to a boil. Add the pork, ginger, shitake mushrooms and wood ears to the pot.

Broth with pork, mushrooms and wood ears

Cook for about two minutes. Remove the ginger. Then add the tofu and the bamboo shoots and stir. Then add measuring cup of ingredients.

Add next 7 ingredients

Combine well. Next, re-stir the cornstarch with water. It will feel hard at first, but it will turn back to liquid. Slowly stirring, and I mean slowly, add this to your pot. If you add this too quickly it will form one big glob in your pot – this happened to me the first time I made this! Not pretty! Stir well as you add this and then bring the pot to a boil.

The soup after adding the cornstarch mixture

Turn down to a simmer and let this cook for a bit until the liquid in the soup becomes somewhat clear. Turn the heat off, and while stirring the soup add the eggs. Serve in a soup bowl and top with the sliced green onions.

Dinner is served!

Enjoy the heat of the heat of this soup along with the sour!

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Last night I pulled out the wok and made my version of Chicken Chow Mein. It takes a bit of time to put together but it is well worth it!

Ingredients
1 Bok Choy
1 Napa Cabbage
1 Carrot
8 Asparagus
8-10 Green Beans
1/2 Can of Bamboo Shoots
1/2 Can of Sliced Water Chestnuts
1 Broccoli Crown
6 Dried Shitake Mushrooms
4 Cloves of Garlic
6 Boneless Chicken Thighs
8 Oz. Chinese Noodles
Rice Wine
Soy Sauce
Sesame Oil
Peanut Oil
1/4 cup of water
Dash of Salt
3 Spring Onion

Start with the Shitake mushrooms. To rehydrate these, place them in a bowl and cover with hot water.

Rehydrate the Shitake Mushrooms

I cut up the vegetables and separate them into two batches. The Bok Choy and Napa cabbage in one; the carrots, asparagus, green beans, bamboo shoots, water chestnuts, broccoli and mushrooms in the other. The first cooks quicker than the second.

Napa Cabbage and Bok Choy prepped

Prepped veges

Then I cut up the chicken into small chunks. Add a glug of rice wine.

Cut up Chicken Mixed with Rice Wine

Chop up the garlic, and put into a small bowl. Slice up the spring onion and put into another small bowl. Set aside.

Spring Onion and Finely Chopped Garlic

Prepare the noodles according to the package directions. Add soy sauce to your liking and a good dose of the sesame oil and combine. Set aside.

Chinese Noodles

Add one TBS. peanut oil to your wok and heat. Then toss in the Bok Choy and the Napa Cabbage. Stir fry until they just start to wilt.

Stir Fry the Bok Choy and Napa Cabbage

Then remove to a bowl. Add another TBS of peanut oil to wok and heat again. Add in prepped veges and start to stir fry. Then add the water and a dash of salt. Cook until just crisp tender.

Sitr Fry the Vege Mix

Remove to the bowl with the cabbage and bok choy. Heat a TBS of peanut oil to hot and then add the garlic. Stir fry this until the aroma comes up and then add the chicken.

Stir Fry the Chicken

Cook until the chicken is no longer pink inside. Then add to the bowl with the vegetables.

Everything is Cooked and Ready to Use

Now add 3 TBS of peanut oil to the wok and heat. When hot add the noodles and stir fry for about one minute. Then add the bowl of chicken and vegetables and the spring onion and stir fry to combine and all is heated through, then serve it up!

Dinner is Ready!

I make a lot of this so that I have leftovers for lunch at work. It is really good cold too! I hope that you enjoy this as much as my husband and I do!

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I love rice pilaf! Fluffy, wonderful rice, extremely tasteful and very easy to make! This is a side dish that can be added to a number of recipes. Interested?

Ingredients
1+ cup of chicken broth
1 cup of long grain rice
1/2 of an onion, chopped coarsely
1 TBS of butter
4 dehydrated shitake mushrooms, soaked in 1 1/4 cups of hot water

Get all of the ingredients out and work with the mushrooms first. I use the dehydrated shitake mushrooms as I use some of the water from soaking them in the recipe. Add the mushrooms and water to a heat proof bowl and let them soak until the mushrooms plump up completely, approximately 1/2 hour. While these are soaking, measure out the chicken broth, the rice and chop the onion. Place the butter into a fry pan.

When the mushrooms are plump, cut them into small pieces and cut out the center stem. Discard the stem, and reserve one cup of the water used for soaking the mushrooms, straining the fluid once.

The ingredients for the rice pilaf

Heat the fry pan with the butter. When the butter melts, add the onion.

Start with the onions...

Stir for a couple of minutes and then add the rice and mushroom bits.

Add the rice and the mushrooms

Stir until the rice achieves a lovely brown color.

Brown the rice

Then slowly add the broth and mushroom liquid.

Add the broth to the browned rice

Once this boils, turn the heat to low and cover. Set your timer for 18 minutes, and do not lift the cover while this cooks.

When done, fluff the rice and serve!

Serve up the rice pilaf!

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