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Mushrooms with Peach Kernels
Vegetables, also Vegetarian Foods
|Mushrooms with Peach Kernels|
2 ounces/50 G dried black mushrooms
1 cup (15 ounces/150 G)) peach kernels
2 Tablespoons vegetable oil and extra for deep frying
2 teaspoons sesame oil
½ ounce /20 G ginger, about an inch in length, half sliced, half chopped
1 cup (8 FL ounces/250 ML)vegetable broth
1 teaspoon thin soy sauce
½ teaspoon granulated sugar
1/4 teaspoon salt
1 teaspoon cornstarch
steamed rice, to serve
1. Put the mushrooms in a bowl, cover with cold water,
and soak for at least twenty minutes or until softened.
Remove the mushrooms, squeeze dry, and discard the
2. Bring a saucepan of water to a boil, add the peach
kernels, and blanch for four or five minutes until the
skins begin to wrinkle. Drain and rinse under cold
running water. Peel and dry the peach kernels throughly
using paper towels.
3. Put the peach kernels into a wok or deep saucepan,
add enough vegetable oil to cover them, and deep fry
over medium-low heat for 5-10 minutes until the kernels
are crunchy. Use a slotted spoon to carefully remove
the kernels from the oil and drain on paper towels.
Discard the vegetable oil.
4. Heat the sesame oil over medium heat. Add the
ginger slices and stir-fry for one minute until fragrant.
Put in the mushrooms and vegetable broth, bring to the
boil, reduce to low heat and simmer for one hour. Stir
frequently to prevent burning. Transfer the mushrooms
to a bowl.
5. Heat the remaining two tablespoons oil in the wok
over high heat, then add the chopped ginger and stir-fry
for one minute until fragrant. Mix the mushrooms and
peach kernels, add the soy sauce, sugar, and salt. After
mixing the cornstarch with one tablespoon water, stir
everything into the wok. Bring to a boil, stir for thirty
seconds to thicken the sauce, then transfer to a serving
plate and serve with rice, if desired.