Stewed Silver Fungus with Mixed Vegetables
A refreshing and flavorful vegetarian stew, featuring tender silver fungus and crisp vegetables in a clear, light sauce. Nutritious and suitable for all ages.
Ingredients
11 items- Dried silver fungus (white fungus) 20 g
- Dried shiitake mushrooms 5
- Carrot 50 g
- Green peas 30 g
- Spring bamboo shoots 50 g
- Vegetable broth or water 200 ml
- Salt 1 tsp
- Vegetarian oyster sauce (optional) 1 tbsp
- Cornstarch slurry 1 tbsp
- Cooking oil 1 tbsp
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Soak dried silver fungus in cold water for about 30 minutes until fully rehydrated, change water once, drain, and tear into small pieces. Set aside.
Soak dried shiitake mushrooms in warm water for 20 minutes, then remove stems and dice. Peel and slice carrot diamond-shaped. Rinse peas. Thinly slice bamboo shoots.
Heat oil in a pot over medium heat. Sauté diced shiitake for about 2 minutes until golden and fragrant.
Add carrot slices and stir-fry for 1 minute until tender; then add peas and bamboo shoots, stir-fry for another 30 seconds.
Pour in vegetable broth or water, bring to a boil over high heat (about 2 minutes).
Add silver fungus, reduce heat to medium, and simmer for about 5 minutes until all ingredients are tender and flavorful.
Season with salt and vegetarian oyster sauce, then pour in cornstarch slurry while stirring gently until the sauce thickens and coats the ingredients.
Drizzle with sesame oil, stir to combine, and serve hot.
Tips
Ensure the silver fungus is fully soaked and torn into small pieces for better texture. Simmer briefly to keep the fungus pleasantly chewy. Adjust seasoning before adding the slurry.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.