One-pot glass noodles & braised Chinese mushrooms
This easy, one-pot vegetarian dish is braised in a delicious Chinese sauce. It’s flavour-packed with umami, textures and plenty of mouth-feel. The Chinese celery and carrots add welcome crunch.
SERVES 4 PREP 15 mins plus 1 hr soaking COOK 25 mins MORE EFFORT V
50g dried whole shiitake mushrooms
15g dried wood ear fungus
50g dried bean curd stick, sliced into 3 (see tip, right)
2 tbsp vegetable oil
1 garlic clove, finely grated
thumb-sized piece of ginger (around 20g), finely grated
1 tbsp shaosing wine
15g Chinese celery, sliced
1 tbsp oyster sauce (see tip, right)
1 ½ tbsp light soy sauce
½ tbsp dark soy sauce
½ tbsp sugar
1 small carrot (around 80g), cut into thin strips
45g glass noodles
1 spring onion, finely sliced
1 tsp sesame oil
1 Tip the shiitake mushrooms, wood ear fungus and dried bean curd into three separate bowls and pour around 300ml boiling water into each, to cover the contents. Leave for 1 hr, then drain, keeping only the mushroom water.
Cut the stems away
