|
4
25 g
55 g
1 liter
1 cm piece
1 clove
2 tablespoons
2 tablespoons
115 g
2 teaspoons
2 tablespoons
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Dried Chinese mushrooms, soaked in hot
water for 20 minutes.
Oyster mushrooms
Button mushrooms
Chinese vegetable stock
Fresh root ginger, peeled and finely
chopped
Finely chopped garlic
Dry sherry
Dark soy sauce
Fresh tofu, drained and diced
cornstarch mixed with 4 teaspoons cold
water
Shredded basil leaves
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Method :
-
Drain soaked
mushrooms and squeeze out excess water.
-
Discard stems
and slice caps.
-
Slice oyster
mushrooms and cut button mushrooms in half.
-
Pour stock
into a saucepan and add ginger, garlic, sherry and soy sauce.
-
Bring to the
boil, reduce heat and carefully stir in mushrooms and tofu.
-
Simmer for 5
minutes then add cornstarch mixture and cook, stirring, for another 2
minutes or until thickened
-
Stir in basil
and serve.
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