A very homey, delicious and meat-free shiitake stew. Simply seasoning with oyster sauce and slowly simmer until the shiitake absorb all the flavour. It goes REALLY well with rice.
One Pot Homey Dish
This Cantonese dish is in a Hong Kong home style and it requires very little oil and effort. It’s very easy to cook!
Simply put, sauté ginger and garlic, then simmer the rest of the ingredients at a low heat, done. It won’t boil over while simmering, so you can do other tasks at the same time. I like to serve it in the whole pot to keep it warm (hence, wash less dishes!).
Ingredients
Serves：2-3
- 8 large size whole dried Shiitake
- 50 g dried bean curd
- few slices ginger
- 1 clove garlic, minced
- 1 tbsp ShaoXing wine
- slurry（corn starch 1: water 1)
For the Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 vegetable bouillon powder
- soaked shiitake water
How to Make Shiitake Stew with Oyster Sauce and Bean Curd
- Let’s do some prep work first. Wash the dried shiitake and soak in water for at least 6 hours to rehydrate. Reserve the shiitake water for later use. If in hurry, you can soak it in warm water. It can speed up the process. Do the same to the bean curd. But it takes only 2-3 hours to soften.
- After soaking, squeeze out the excess water from the shiitake and remove the stalks.
- Heat a little oil in a pot, sauté the ginger and garlic until fragrant. Add the shiitake and stir-fry for a minute. Then splash in some ShaoXing wine to enhance the fragrance.
- Pour the shiitake soaking water into the pot to the height of just covering the ingredients, add all the sauce ingredients and mix well. Cover and simmer for 20 minutes over low heat.
- Now, chop the soaked bean curd into smaller pieces – about half a finger’s long is fine, and add them into the pot. You may want to add some more water if the liquid is running too low. Cover the lid again and simmer for 20 minutes over low heat.
- Finally, add the slurry to thicken the sauce. Serve the whole pot and enjoy while it is hot.
