Braised Mushroom with Vegetables

Ingredients:

• 10 dried Chinese mushrooms
• 10 gm  rock sugar, about
• a few drops of oil
• vegetable (broccoli, kailan or lettuce)
• cornflour

Seasonings:

• 1 tsp light soy sauce
• 2 Tbsp oyster sauce
• 2 tsp cornflour/potato starch
• 2 Tbsp water
• sesame oil, to taste

Method:

1. Rinse mushrooms, soak in water for 30 minutes, till soft, trim stems. 
2. Rinse away dirts or impurities, change water, soak till mushrooms completely soft. 
3. Drain mushrooms, save soaking water for later use. 
4. Rub mushrooms with a handful of cornflour, set aside for 15 minutes, rinse.
5. In a pot, add mushrooms, soaking water, rock sugar and a few drops of oil. 
6. Bring to a boil over medium-high heat, reduce heat to low, simmer till water dries up and thickens. 
7. Add more water if necessary, add seasonings, stir and season with soy sauce or sugar if needed, to taste.
8. Blanch or steam vegetables (broccol, kailan or lettuce) in boiling water with a bit of oil.
9. Don’t overcook, place on a serving plate, arrange mushrooms, ladle sauce on top. Serve hot.

Notes:

• adding a small block of rock sugar, makes braised mushrooms shiny.
• rubbing mushroom flesh with a bit of cornflour, then rinse, makes the flesh smoother