Friday, 28 March 2008
Brussel Sprouts and Mushrooms 冬菇椰菜仔
400g brussel sprouts, washed and cut into halves
8 chinese dried mushrooms, pre-soaked to soften and retain water
3 cloves garlic, peeled and smashed
1 small piece ginger
1 tsp salt
1 tsp oil
1 tbsp dark soy sauce
3 tbsp soy sauce
Water used to soak mushrooms
Dash of white pepper
Rock sugar to taste
1 tbsp chinese cooking wine
Combine mushrooms, garlic, ginger, mushroom stock and seasoning in a pot and cook under low-medium fire for about half an hour. Thicken the sauce by adding some corn starch solution.
Bring a pot of water to boil and add some oil and salt into water. Blanch brussel sprouts for 2-3 minutes. Remove, drain and arrange them on a plate.
Pour mushrooms and gravy over brussel sprouts.
Dish and serve.