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
Corn starch
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.

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