Black Chinese mushrooms have been a mainstay of Chinese cuisine for many centuries. Research has proven what Chinese cooks and herbalists have known since ancient times—that mushrooms give a powerful boost to the human immune system. The carrot, when combined with mushrooms, provides a crunchy counterpoint to the chewy texture of the mushrooms and contributes its own considerable nutritional value to this dish. For some extra color and variety, try adding half a cup of fresh or frozen green peas along with the carrots.
10–12 dried black Chinese mushrooms
2 carrots, washed, grated or thinly shredded
2 tablespoons oil
1 in (2 1/2 cm) fresh ginger, thinly shredded
4 to 5 cloves garlic, minced
2 green onions (scallions), minced
Sauce
2 tablespoons rice wine
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt
1 Soak the dried mushrooms in hot water for 15 minutes, then drain, reserving the liquid. Remove the stems, then slice the caps very thinly.
2 Mix together all the Sauce ingredients in a small bowl and set aside.
3 Heat the oil in a wok over medium heat, then add the mushrooms, ginger, and garlic together. Stir-fry for 2 minutes, then add the sauce and continue to stir-fry for 1 minute more.
4 Add the carrots and 1/3 cup (80 ml) of the mushroom water. Stir to blend, cover wok with lid, reduce the heat to low, and cook for 3 to 4 minutes. Remove from the heat, stir in the green onions, transfer to a platter and serve.
Serves 4
Preparation time: 20 mins
Cooking time: 10 mins
Spinach with Garlic
12 oz (350 g) fresh spinach or Chinese peashoots (dou miao), washed and stems removed,
2 tablespoons oil
1/2 teaspoon salt
3 to 5 cloves garlic, peeled and sliced
1 Wash and rinse the spinach well, then place in a colander to drain.
2 Heat the oil in a wok over high heat and add the salt.
3 Add the sliced garlic and the spinach, and turn carefully with a spatula to coat all the leaves with oil. Stir-fry for about 1 minute, or until all the leaves are wilted and have turned dark green. Transfer immediately to a serving dish.
Chinese peashoots (dou miao) are the delicate leaves at the top of pea plants. They are particularly good when stir-fried simply with a little oil and garlic. Substitute spinach or any other leafy green.
Serves 4
Preparation time: 10 mins
Cooking time: 2 mins
Broccoli with Ginger
1 1/2 lbs (700 g) fresh broccoli
3 tablespoons oil
6 slices fresh ginger, finely shredded
1 onion, cut into crescents
1 tablespoon rice wine mixed with 1 teaspoon water
1/2 teaspoon salt
Serves 4
Preparation time: 15 mins
Cooking time: 5 mins
1 Cut the broccoli florets from the main stem, so that each floret retains its own stalk. Peel the tough skin from the stalks below the florets with a sharp paring knife. Cut the stalks into bite-sized pieces.
2 Heat the oil in a wok over medium heat and when hot, stir in the broccoli and ginger and stir-fry for about 1 minute, or until all the broccoli has turned darker green. Add the onions and cook for 1 more minute.
3 Add the rice wine and water and cover tightly with a lid, steaming the broccoli for 1 to 2 minutes.
4 Remove the lid, add the salt, and stir to blend, then transfer to a serving dish.
Snow Peas with Mushrooms
Snow peas are one of the favorite vegetables of Chinese cooks. Snow peas and mushrooms are a classic combination in Chinese cuisine because they harmonize the yin and yang qualities. This dish may be prepared with either fresh or dried mushrooms. If you like it hot, add a few fresh or dried chilies (cut lengthwise with seeds and fibers removed) to the oil before cooking the mushrooms, and let them scorch before adding the mushrooms. You may also prepare this dish exactly the same way with broccoli instead of snow peas but make sure that you peel the broccoli stalks first. Another variation in flavor is to add a whole star anise along with the mushrooms and ginger.
8 oz (250 g) fresh snow peas
20 dried black Chinese mushrooms
3 tablespoons oil
1 in (2 1/2 cm) fresh ginger, minced
2 green onions (scallions), cut into sections
Sauce
1 1/2 tablespoons soy sauce
1 1/2 tablespoons rice wine
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
Serves 4
Preparation time: 20 mins
Cooking time: 5 mins
1 Wash the snow peas, snap off the tips, and pull off the strings.
2 Wipe the mushrooms with a damp cloth to remove any grit, cut away the stems, and cut in half, if large. If using dried black Chinese mushrooms, soak in hot water for 15 minutes and drain; trim away the stems and cut each cap into four slices.
3 Combine all the Sauce ingredients in a small bowl and set aside.
4 Heat 2 tablespoons of oil in a wok over medium heat, add the snow peas, and stir-fry until they turn bright green, about 1 minute. Remove from the heat and set aside.
