Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Mushrooms and Fungi in China


Recommended Posts

China Central Television is currently running a cookery series. The beginning of episode one is (mainly) about wild mushrooms. It's in Chinese, but even if you don't understand the images will have you drooling.

On YouTube here.

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites

This is a giant flower mushroom (大花菇 花菇 dà huā gū) - a shiitake considerably larger those normally available.

LargeFlowerMushroom1.jpg

Wow these are really huge shiitake mushroom!

About 2 decades ago these mushrooms used to be very expensive. But these days, perhaps due to technology advancement in growing them, prices on flower mushrooms have come down significantly.

W.K. Leung ("Ah Leung") aka "hzrt8w"
Link to post
Share on other sites

I just sliced them and fried them with a bit of garlic and a tiny splash of Thai fish sauce. Then ate them with a simple stir fry of pork and fermented black beans. And rice.

Keep it simple.

I do have a picture, but I'm on the road at the moment and can't post it now. Will do so in a day or two.

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites

Mushroom powder has its uses, yes. Mainly industrial.

 

But for me, a huge part of the joy of mushrooms is their texture. And texture is also a key feature of Chinese cuisine.

 

I also think that most dried mushrooms, at least in China, aren't so dry that they would grind easily. But I've never tried.

 

(I'm posting this from a train somewhere in the middle of nowhere in southern China. We haven't moved for over an hour. Hope I'm not late for the promised lunch tomorrow. I think mushrooms are on the menu! Along with many other things. Sleep now. Nothing else to do.)

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites

Home again and didn't miss my lunch appointment!

 

Here is what I did with the straw mushrooms:

 

Sliced 'em

 

IMG_8107.jpg

 

Fried them very simply with garlic in some bacon fat I happened to have from brunch. Finished off with a splash of Thai fish sauce.

 

IMG_8111.jpg

 

Then served 'em

 

IMG_8115.jpg

 

It was a quick throw together dish, as I was leaving for a short field trip early next day and had no time to get elaborate. Anyway, I prefer to let the mushrooms do the talking. And they had to be used. They do not keep. In fact, even overnight in the fridge, they start to auto-deliquesce.

 

When I have more time, I also like them braised whole in soy sauce. They're also great in an omelette.

 

Edited by liuzhou (log)
  • Like 2

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites
  • 3 months later...

Yesterday, I received a parcel from an old and dear friend, 李美 (who uses the English name, Vera). It was a large box of dried mushrooms, but not any old mushrooms. These are rather special. I’d heard rumours that they existed, but had never been able to track them down.

IMG_0515Large.jpg

The hongzhui tree, 红椎树 (literally ‘red vertebrae tree’) (Castanopsis hystrix) is a subtropical species of evergreen broadleaf tree, which grows up to 30 meters in height. It is found in the eastern Himalayas of Nepal, Bhutan, and north-eastern India, across Indochina (Cambodia, Laos, Myanmar, Thailand, Vietnam), southern China (Fujian, Guangdong, Guangxi, Guizhou, Hainan, south-western Hunan, south-eastern Tibet, and southern Yunnan), and Taiwan.

In a few areas of China, particularly Guangxi, but also Fujian and Guangdong, the hongzhui forests are home to a unique species of red mushroom. These are named after the trees and so are hongzhui mushrooms – 红椎菌.

Hongzhui mushrooms are found in the mountainous areas from May to August when it is both hot and wet. They grow under the shadow of the hongzhui trees, which also bear edible fruit similar to chestnuts but smaller.

Hongzhui mushrooms have so far resisted all attempts to grow them commercially, so they are all picked from the wild.

Pubei County in Qinzhou on the southern coast of Guangxi contains the largest area of hongzhui forests and the town of Longmen is the centre of the mushroom picking area.

My friend Vera writes:

I was born in a village of Longmen town, the major growing area of hongzhui mushrooms. Around the town, we have the most red fungi in the area. Picking them from the hills behind my old house is a very good, funny and happy memory from my childhood. We got up at dawn or even earlier, took a basket and started our journey. And we would also do it right after a sudden rain in the afternoon. There would be a good harvest. When walking in the wild, we had to be careful, otherwise we would suffer from being attacked by hornets or get itchy because of worms. I suffered many times but I enjoyed seeing the red “babies”. Because they could help earn money to pay for my school tuition.

We moved to town when I was 12 years old. I have never had such an experience again since then

The amount of hongzhui mushrooms picked is decreasing year by year due to environmental and climate changes. These mushrooms are much more rare than wild matsutake mushrooms but they are easier to take care of as they do not decay so rapidly.

 

They are normally sun dried, but in inclement weather over hot wood or coals. They are also eaten fresh, but fresh hongzhui mushrooms are only found local to their picking grounds. A trip is planned for the new season next year.

 

Here is a video (in Chinese) showing the mushrooms being picked then dried.

They are used with chicken, ribs, fish and with pig stomach, both in main dishes and in soups. It is said that they taste better when ginger and rice wine is used, but Vera prefers them plain so that she can get the full, natural taste.

Hongzhui mushrooms come in up to four grades. Nutritionally, there is no difference. Rather they are graded by appearance and texture. Prices vary from 170 – 400 yuan per 500g. (US$27 - $63, UK£17 - £39).

So here they are:

IMG_0523Large.jpg

IMG_0528Large.jpg

Opening the bag released a strong mushroom scent. Almost overpowering. The whole room smells of mushrooms!

As an experiment, I set four specimens to soak. The water immediately turned pink and after five minutes was distinctly red.

IMG_0533Large.jpg

IMG_0544Large.jpg

Here are the reconstituted mushrooms

IMG_0552Large.jpg

Following Vera's suggestion and continuing my experiment, I used these four babies in a simple chicken soup, minimally flavoured with a bit of ginger and salt. Of course, I strained and added the soaking liquid, too. The red soaking liquid was diluted by the chicken stock giving me a nice pink soup.

The mushrooms remained firm to the bite and tasted slightly sweet and somewhat nutty. They certainly went well with the chicken. More experiments shall follow.

IMG_0573Large.jpg

Thank you 李美!

Edited by liuzhou
added link to video (log)
  • Like 2

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites
is their flavour very different from that of other mushrooms?

The flavour was sort of generically mushroomy, but sweeter than most and with a distinctive nuttiness. That may be just the way I cooked them. Further experiments may bring out the flavour more. I want to try stir frying them to see what happens. That is how my friend prefers them and she should know!

I'll let you know.It may take a few days. I seem to be booked up for banquets the next few mealtimes. It's a hard life.

Edited by liuzhou (log)
  • Like 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites
is their flavour very different from that of other mushrooms?

The flavour was sort of generically mushroomy, but sweeter than most and with a distinctive nuttiness. That may be just the way I cooked them. Further experiments may bring out the flavour more. I want to try stir frying them to see what happens. That is how my friend prefers them and she should know!

I'm looking forward to your findings.

I'll let you know.It may take a few days. I seem to be booked up for banquets the next few mealtimes. It's a hard life.

Yep, I can tell you're suffering ;)

Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

Link to post
Share on other sites

I had a kid of snack in a Chinese 'restaurant' in Chengdu. It had many of those black mushrooms (Cloud ear, Jews Ear,......)in it and it had pickled Chillies in it too. Those are the two things I remember in it...possibly some other veg like carrots but I can't remember. It was great. Any ideas what it was called? It was just a snack this guy I was with bought while we drank a beer.

Edited by Ader1 (log)
Link to post
Share on other sites
  • 1 year later...

I came across these today.

 

cordycep militaris 2.jpg

 

They are cordycep militaris, known in Chinese as 虫草花 (chóng cǎo huā), which literally translates as 'worm grass flower. They are neither worm, grass or flower, but a type of cultivated mushroom.

 

The name is an attempt to cash in on a supposed connection with the unrelated but much more renowned and expensive Caterpillar Fungus (Ophiocordyceps sinensis). Allegedly, they have similar if weaker nutritional and medical benefits. And are 330元/kg as compared to the 100,000元/kg the real thing can fetch.

 

Still they look kind of pretty, I suppose and they are rather good in a chicken or duck soup. They become tasteless but have a nice texture. Any nutrients are supposedly transferred to the soup and they do give it a pleasant herbal flavour and interesting colour.

cordycep militaris 1.jpg

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites

And then we have dried Nameko Mushrooms (Pholiota nameko - aka Butterscotch mushroom). In Chinese, 滑子蘑 (huá zi mó).

 

These are a very popular cultivated mushroom in Japan. They are small (the cap is about the size of my thumbnail), have a gelatinous coating and are mainly used as an ingredient in miso soup. They are also sometimes stir fried.

 

In China, they are less well known but are also occasionally used in soups, hot pots and stir fries. Overcooking tends to make them more gelatinous to the point where many people begin to find them unpleasant.

 

Nameko Mushrooms (dried).jpg

Dried Nameko Mushrooms

 

Nameko Mushrooms (rehydrated).jpg

Rehydrated Nameko Mushrooms

 

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites
  • 1 month later...
  • 6 months later...

Just a quick note on the nameko mushrooms mentioned two posts back. Yesterday, I was boiling up some organic chicken trimmings (head, feet, wing tips and backbone mainly) to make a little stock. I noticed a handful of dried nameko mushrooms in the cupboard and on a whim rinsed them and threw them in with the chicken.

 

About an hour later, I strained the stock and discarded the chicken bits and mushrooms (there were also some shallots and a carrot). The mushrooms had totally transformed the stock into a umami-rich wonder. Best stock I've every made.

 

I don't much like the mushrooms for eating, but I'll be doing that again.

  • Like 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites

Thanks for that tip. I hadn't thought of adding dried mushrooms to my chicken stock before. I'll be trying that next time; I have packages of dried mushrooms (not nameko) that I keep forgetting to use.

  • Like 1

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to post
Share on other sites
  • 2 weeks later...

And another.

 

Found these today. 榛蘑 (zhēn mó) which I am going to translate to Hazel Mushroom. These are dried. 

 

I haven't tried them yet and they don't fit in with today's menu. But I'll get back to you.

 

hm.jpg
 

 

Edited by liuzhou (log)
  • Like 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites

Here are the Hazel Mushrooms after rehydration.

 

hm1.jpg

 

I cooked them two ways. First I used some in an omelette. Not nice. The taste was great but the texture was slimy and unpleasant. Then I stuck the remainder into some chicken stock and let them simmer away for around 30 minutes. Left me with a wonderful tasting, umami rich stock. Threw the mushrooms away, though.

 

ms.jpg

 

 

The stock is now in the freezer till I think what to do with it.

  • Like 2

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites

I have often used dried porcinis to up the umami element in stocks, soups and stews and some dried shiitakes in less Western dishes. Next time I am in the Asian store I will look for other varieties of dried mushrooms.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites
On 8/25/2014 at 5:57 PM, Anna N said:

I have often used dried porcinis to up the umami element in stocks, soups and stews and some dried shiitakes in less Western dishes. Next time I am in the Asian store I will look for other varieties of dried mushrooms.

 

Yes. My standard test for most new mushrooms I come across is omelettes and stocks. I routinely use some in stocks once I get to know them.

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites
  • 1 month later...

Found these today. 榛蘑 (zhēn mó) which I am going to translate to Hazel Mushroom. These are dried.

 

These mushrooms resemble me "Honey fungus" (Armillaria). Very good mushrooms for preserving for winter in jars with salt or marinade.

 

In September I found a lot of them in the forest in Lithuania (photos bellow) and made them marinated after boiling with salt and vinegar. After 60 days after marinated they should be ready for eating.

 

opyata-4.jpg

 

opyata-3.jpg

 

opyata-6.jpg

Edited by hobo (log)
Link to post
Share on other sites
  • Similar Content

    • By liuzhou
      Chinese food must be among the most famous in the world. Yet, at the same time, the most misunderstood.

      I feel sure (hope) that most people here know that American-Chinese cuisine, British-Chinese cuisine, Indian-Chinese cuisine etc are, in huge ways, very different from Chinese-Chinese cuisine and each other. That's not what I want to discuss.

      Yet, every day I still come across utter nonsense on YouTube videos and Facebook about the "real" Chinese cuisine, even from ethnically Chinese people (who have often never been in China). Sorry YouTube "influencers", but sprinkling soy sauce or 5-spice powder on your cornflakes does not make them Chinese!
       
      So what is the "authentic" Chinese food? Well, like any question about China, there are several answers. It is not surprising that a country larger than western Europe should have more than one typical culinary style. Then, we must distinguish between what you may be served in a large hotel dining room, a small local restaurant, a street market stall or in a Chinese family's home.

      That said, in this topic, I want to attempt to debunk some of the more prevalent myths. Not trying to start World War III.

      When I moved to China from the UK 25 years ago, I had my preconceptions. They were all wrong. Sweet and sour pork with egg fried rice was reported to be the second favourite dish in Britain, and had, of course, to be preceded by a plate of prawn/shrimp crackers. All washed down with a lager or three.

      Yet, in that quarter of a century, I've seldom seen a prawn cracker. And egg fried rice is usually eaten as a quick dish on its own, not usually as an accompaniment to main courses. Every menu featured a starter of prawn/shrimp toast which I have never seen in mainland China - just once in Hong Kong.

      But first, one myth needs to be dispelled. The starving Chinese! When I was a child I was encouraged to eat the particularly nasty bits on the plate by being told that the starving Chinese would lap them up. My suggestion that we could post it to them never went down too well. At that time (the late fifties) there was indeed a terrible famine in China (almost entirely manmade (Maomade)).

      When I first arrived in China, it was after having lived in Soviet Russia and I expected to see the same long lines of people queuing up to buy nothing very much in particular. Instead, on my first visit to a market (in Hunan Province), I was confronted with a wider range of vegetables, seafood, meat and assorted unidentified frying objects than I have ever seen anywhere else. And it was so cheap I couldn't convert to UK pounds or any other useful currency.
       
      I'm going to start with some of the simpler issues - later it may get ugly!

      1. Chinese people eat everything with chopsticks.
       

       
      No, they don't! Most things, yes, but spoons are also commonly used in informal situations. I recently had lunch in a university canteen. It has various stations selling different items. I found myself by the fried rice stall and ordered some Yangzhou fried rice. Nearly all the students and faculty sitting near me were having the same.

      I was using my chopsticks to shovel the food in, when I noticed that I was the only one doing so. Everyone else was using spoons. On investigating, I was told that the lunch break is so short at only two-and-a-half hours that everyone wants to eat quickly and rush off for their compulsory siesta.
       
      I've also seen claims that people eat soup with chopsticks. Nonsense. While people use chopsticks to pick out choice morsels from the broth, they will drink the soup by lifting their bowl to their mouths like cups. They ain't dumb!

      Anyway, with that very mild beginning, I'll head off and think which on my long list will be next.

      Thanks to @KennethT for advice re American-Chinese food.
       
       
    • By liuzhou
      Wowotou buns ( 窝窝头 wō wō tóu), also known more simply as wō tóu are originally from northern China. The name means "nest" and they come in many forms. These are the ones I use. As you can see, they are usually stuffed with whatever the cook decides. These are stuffed with spicy pork and pickled greens, but I've also served them with a seafood stuffing.
       

       
      This is the recipe I usually use.
       
       窝窝头
       
      350 grams all-purpose/plain flour
      150 grams black soya bean flour
      3 grams instant yeast
      260 grams  milk
       
      Mix the flours well, dissolve the yeast in the milk and stir into the flour until a dough forms. Knead the dough until smooth. Cover with plastic
      wrap and leave in a warm place until double in size.
       
      Sprinkle flour on the chopping board, knead the dough, adding more flour if too wet. until all air is expelled and the dough has a smooth surface.
       
      Form the dough into six even-sized balls and rub between the palms until smooth and round. Flatten slightly, then use your thumb to press the dough into a nest shape.
       
      Steam covered for 30-35 minutes.
       
      Note: The flours used vary a lot. Corn or sorghum flours are very popular, but I don't like corn and sorghum isn't the easiest to find here in southern China. Use what you like, but the overall quantity for this recipe should be 500 grams. It has been suggested that pure corn flour is too sticky, so probably best to mix it with regular wheat flour.
       
      They freeze well.
       
      Recipe adapted from 念念不忘的面食  by 刘哲菲 (Unforgettable Wheat Foods by Liu Zhefei). This isn't a direct translation, but retelling of the gist. Any errors are mine. Not Ms. Liu's.
    • By liuzhou
      Big Plate Chicken - 大盘鸡
       

       
      This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead.

      Ingredients

      Boneless skinless chicken thighs  6

      Light soy sauce

      Dark soy sauce

      Shaoxing wine

      Cornstarch or similar. I use potato starch.

      Vegetable oil (not olive oil)

      Star anise, 4

      Cinnamon, 1 stick

      Bay leaves, 5 or 6

      Fresh ginger, 6 coin sized slices

      Garlic.  5 cloves, roughly chopped

      Sichuan peppercorns,  1 tablespoon

      Whole dried red chiles,   6 -10  (optional). If you can source the Sichuan chiles known as Facing Heaven Chiles, so much the better.

      Potatoes 2 or 3 medium sized. peeled and cut into bite-sized pieces

      Carrot. 1,  thinly sliced

      Dried wheat noodles.  8 oz. Traditionally, these would be a long, flat thick variety. I've use Italian tagliatelle successfully.    

      Red bell pepper. 1 cut into chunks

      Green bell pepper, 1 cut into chunks

      Salt

      Scallion, 2 sliced.
         
      Method

      First, cut the chicken into bite sized pieces and marinate in 1 1/2 teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1 1/2 teaspoons of cornstarch. Set aside for about twenty minutes while you prepare the rest of the ingredients.

      Heat the wok and add three tablespoons cooking oil. Add the ginger, garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and chiles. Fry on a low heat for a  minute or so. If they look about to burn, splash a little water into your wok. This will lower the temperature slightly. Add the chicken and turn up the heat. Continue frying until the meat is nicely seared, then add the potatoes and carrots. Stir fry a minute more then add 2 teaspoons of the dark soy sauce, 2 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine along with 3 cups of water. Bring to a boil, then reduce to medium. Cover and cook for around 15 minutes until the potatoes are done.

      While the main dish is cooking, cook the noodles separately according to the packet instructions.  Reserve  some of the noodle cooking water and drain.

      When the chicken and potatoes are done, you may add a little of the noodle water if the dish appears on the dry side. It should be saucy, but not soupy. Add the bell peppers and cook for three to four minutes more. Add scallions. Check seasoning and add some salt if it needs it. It may not due to the soy sauce and Shaoxing.

      Serve on a large plate for everyone to help themselves from. Plate the noodles first, then cover with the meat and potato. Enjoy.
       
    • By liuzhou
      Clam Soup with Mustard Greens - 车螺芥菜汤
       

       
      This is a popular, light but peppery soup available in most restaurants here (even if its not listed on the menu). Also, very easy to make at home.

      Ingredients

      Clams. (around 8 to 10 per person. Some restaurants are stingy with the clams, but I like to be more generous). Fresh live clams are always used in China, but if, not available, I suppose frozen clams could be used. Not canned. The most common clams here are relatively small. Littleneck clams may be a good substitute in terms of size.
       
      Stock. Chicken, fish or clam stock are preferable. Stock made from cubes or bouillon powder is acceptable, although fresh is always best.

      Mustard Greens. (There are various types of mustard green. Those used here are  芥菜 , Mandarin: jiè cài; Cantonese: gai choy). Use a good handful per person. Remove the thick stems, to be used in another dish.)

      Garlic. (to taste)

      Chile. (One or two fresh hot red chiles are optional).

      Salt.

      MSG (optional). If you have used a stock cube or bouillon powder for the stock, omit the MSG. The cubes and power already have enough.

      White pepper (freshly ground. I recommend adding what you consider to be slightly too much pepper, then adding half that again. The soup should be peppery, although of course everything is variable to taste.)

      Method

      Bring your stock to a boil. Add salt to taste along with MSG if using.

      Finely chop the garlic and chile if using. Add to stock and simmer for about five minutes.

      Make sure all the clams are tightly closed, discarding any which are open - they are dead and should not be eaten.

      The clams will begin to pop open fairly quickly. Remove the open ones as quickly as possible and keep to one side while the others catch up. One or two clams may never open. These should also be discarded. When you have all the clams fished out of the boiling stock, roughly the tear the mustard leaves in two and drop them into the stock. Simmer for one minute. Put all the clams back into the stock and when it comes back to the boil, take off the heat and serve.
    • By liuzhou
      Beef with Bitter Melon - 牛肉苦瓜
       

       
      The name may be off-putting to many people, but Chinese people do have an appreciation for bitter tastes and anyway, modern cultivars of this gourd are less bitter than in the past. Also, depending on how it's cooked, the bitterness can be mitigated.
       
      I'll admit that I wasn't sure at first, but have grown to love it.

      Note: "Beef with Bitter Melon (牛肉苦瓜 )" or "Bitter Melon with Beef (苦瓜牛肉)"? One Liuzhou restaurant I know has both on its menu! In Chinese, the ingredient listed first is the one there is most of, so, "beef with bitter melon" is mainly beef, whereas "bitter melon with beef" is much more a vegetable dish with just a little beef. This recipe is for the beefier version. To make the other version, just half the amount of beef and double the amount of melon.

      Ingredients

      Beef. One pound. Flank steak works best. Slice thinly against the grain.

      Bitter Melon. Half a melon. You can use the other half in a soup or other dish. Often available in Indian markets or supermarkets.
       

       
      Salted Black Beans. One tablespoon. Available in packets from Asian markets and supermarkets, these are salted, fermented black soy beans. They are used as the basis for 'black bean sauce', but we are going to be making our own sauce!

      Garlic. 6 cloves

      Cooking oil. Any vegetable oil except olive oil

      Shaoxing wine. See method

      Light soy sauce. One tablespoon

      Dark soy sauce. One teaspoon

      White pepper. See method

      Sesame oil. See method

      Method

      Marinate the beef in a 1/2 tablespoon of light soy sauce with a splash of Shaoxing wine along with a teaspoon or so of cornstarch or similar (I use potato starch). Stir well and leave for 15-30 minutes.

      Cut the melon(s) in half lengthwise and, using a teaspoon, scrape out all the seeds and pith. The more pith you remove, the less bitter the dish will be. Cut the melon into crescents about 1/8th inch wide.

      Rinse the black beans and drain. Crush them with the blade of your knife, then chop finely. Finely chop the garlic.

      Stir fry the meat in a tablespoon of oil over a high heat until done. This should take less than a minute. Remove and set aside.

      Add another tablespoon of oil and reduce heat to medium. fry the garlic and black beans until fragrant then add the bitter melon. Continue frying until the melon softens. then add a tablespoon of Shaoxing wine and soy sauces. Finally sprinkle on white pepper to taste along with a splash of sesame oil. Return the meat to the pan and mix everything well.

      Note: If you prefer the dish more saucy, you can add a tablespoon or so of water with the soy sauces.

      Serve with plained rice and a stir-fried green vegetable of choice.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...