• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Braised Choice Vegetables

  • Recipe Submitted by on

Category: Vegetables, Chinese

 Ingredients List

  • 8 Dried mushrooms
  • 1 cn 15 oz-peeled straw mushrooms
  • 1 c Baby corn (1/2 of 15 oz can)
  • 1/2 c Bamboo shoots; sliced
  • 2 tb Oyster sauce
  • 2 ts Soy sauce
  • 2 tb Vegetable oil
  • 1 cl Garlic; minced
  • 1/2 c Chicken broth
  • 2 ts Cornstarch
  • 1 tb ;water


1. Place dried mushrooms in bowl and cover with hot water. Let stand 30
minutes. Drain reserving 1/2 cup liquid. Squeeze out excess water. Cut off
and discard stems. Leave mushrooms whole, or, if large, cut into halves.

2. Drain straw mushrooms, baby corn, and bamboo shoots. If corn is large,
diagonally cut ech ear into small pieces. Rinse under cold running water
and drain. Combine oyster sauce and soy sauce in small cup.

3. Heat oil in wok or large skillet over high heat. Add garlic and
stir-fry 10 seconds. Add dried mushrooms; stir-fry 1 minute. Add chicken
broth and reserved 1/2 cup mushroom liquid. Cover and simmer over medium
heat until mushrooms are tender and about 1/2 the liquid has evaporated,
about 5 minutes.

4. Add straw mushrooms, corn, bamboo, shoots, and soy sauce mixture.
Simmer 3 minutes. Blend cornstarch and water in small cup. Stir into wok;
cook and stir until sauce boils and thickens slightly. Source: The Treasury
of Creative Cooking, by the Editors of Consumers Guide.

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