Cloud ear stew for soup lovers. Most of you go crazy and try to gobble Chinese cuisines; which may include soups, salads and fried dishes.
Cloud ear is a native of China. So what are cloud ears? Actually they are mushrooms belonging to fungi family. Also known as black fungus, tree ears and jelly mushrooms, the black dried fungus has been featured in most of Chinese cooking since the sixth century A.D. The Chinese name for cloud ear is mo-er, literal meaning little ear as the fungus resembles the human ear when fresh.
Cloud ear (auricularia polytricha) has bland taste and when added to your recipes it imbibes juices adding to flavor thee fungus can be stored just like morchella mushrooms.
These are mainly sold in dry form and if stored in airtight vessels can last long for years.
Before using cloud ears always soak them in warm water at least for 15minutes and trash off the roots and mud attached to their stalks. Always add them to your recipes before serving, so that they do not loose their crunchy texture.
Ingredients of vegetarian stew
About 8 dried medium sized black shiitake mushrooms
1/2 cup of cloud ears
1 tbsp vegetable oil
1/2 cup of canned bamboo shoots (sliced and drained)
1 carrot cut into cubes
3 cups of shredded Napa cabbage
3 cups of vegetable broth
2 ounces of bean threads
1 cup firm tofu, cut into small cubes
16 snow peas, strings removed
2 cups of fresh bean sprouts
3 tbsp soy sauce
2 tbsp cornstarch, mixed well with 4-5 tbsp of cold water
1 teaspoon Oriental sesame oil
2 to 3 cups hot water
Preparation
1. Soak shiitake in hot water for 30 minutes. Soak cloud ear fungus in Hot water for 10 minutes.
2. Drain and reserve water from both types of mushrooms for later use.
3. Remove and discard shiitake stems, and leave most whole (cut large ones into halves or quarters. Cut cloud ear fungus into small pieces.
4. In a frying pan, stir-fry mushrooms, cloud ear fungus, bamboo shoots, water chestnuts, carrot, and cabbage, in oil on high for 4 minutes.
5. Add broth, mushroom water, and bean threads. Reduce heat, cover, and simmer for 5 minutes.
6. Add tofu, snow peas, bean sprouts, and soy sauce. Cover and simmer for 2 minutes.
7. Stir in cornstarch mixture and continue to cook until sauce thickens. Drizzle with sesame oil and serve
Via: ChineseFood
