- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 12 medium Black Mushroom (dried)
- 1 can Button Mushrooms drained
- 1 pound Choy Sum
- 8 cups Water
- 1 teaspoon Oil
- 1/4 teaspoon Salt
- Sauce
- 3/4 cup Chicken Broth
- 1 tablespoon Soy Sauce
- 1 tablespoon Oyster Sauce
- 1 tablespoon Dry Sherry
- 1 teaspoon cornstarch - mixed in 2 tablespoons Water
Directions
Soak mushrooms in enough warm water to cover for 30 minutes; drain. Cut off and discard stems; leave caps whole. Set aside.
Combine sauce ingredients, black mushrooms and button mushrooms in a medium-size saucepan. Trim the stem end of the choy sum and set aside.
Bring water, oil, and salt to a boil in a large pot. Blanch choy sum for about 5 minutes or until bite tender. Rinse under cold running water and drain well. Arrange choy sum attractively on an oval serving platter. Set aside.
Bring sauce and mushrooms to a boil; reduce heat, cover, and simmer for 10 minutes. Spoon mushrooms and sauce over choy sum. Serve hot.
