Vegetarian Abalone in Oyster Sauce with Broccoli - Using Bai Ling Mushroom

The Bai-ling mushroom 百靈菇  has a springy meaty texture that can really pull off as abalone, my family member cannot even tell the differences! it is also a healthier abalone alternative compared to the store-bought mock abalone which is made from gluten.

This dish is usually available only at vegetarian restaurants and also a common dishes during reunion dinner on Chinese New year, and is often more expensive because Bai-ling mushroom is considered a premium mushroom. This type of mushroom is only found occasionally at the markets, not to mention supermarkets. Alternatively, you may use King Oyster Mushrooms. Canned food is never my option. Why?
Serve 2-3
 1 pcs or 150g Bai-ling mushroom*, thinly sliced
 200g broccoli, cut into florets
 2 cloves garlic, finely chopped (Buddhist may omit)
 5 slices ginger
 1 Tbsp olive oil
For Blanching Broccoli
 1 tsp sea salt
 1 tsp olive oil
 300ml water
For the Sauce
 2 tsp sesame oil
 ½ tsp dark soy sauce
 ½ tsp soy sauce or Braggs Liquid Aminos
 ½ tsp sugar
 120ml water
 1 tsp tapioca starch (mix with some water for thickening)
1. Blanch the broccoli in boiling water with salt and oil for 3 minutes or until tender. Drain and set aside on a serving plate.

2. Heat up oil in a large skillet or wok. Stir-fry the ginger and garlic until aromatic.

3. Add sesame oil and mushrooms, and saute for about 1 minute.

4. Season with oyster sauce, dark soy sauce, soy sauce and sugar. Saute until fragrant. Add water, cover the pan and simmer over low heat for 20 minutes.

5. Thicken with tapioca paste to your desired consistency.

6. Pour mixture onto plated broccoli. Serve immediately.

☼ You may use King Oyster Mushroom if you do have Bai Ling Mushroom, this is how it looks.

No comments:

Post a Comment