Chinese Vegetarian Recipes

Shiitake Mushrooms and Chestnut Recipe

Shiitake Mushrooms and Chestnut Recipe

Introduction:

There’s no doubt that this shiitake mushrooms and chestnut recipe is one of the most beautiful dishes that I have ever cooked. At the first sight of the photo above, even I don’t believe that it was taken by myself at home.

It was not long before that I ate dishes involving chestnuts. Roasted chestnuts are what I knew and were familiar with because I often visit the stands on the edge of the streets.

They are equipped with a chestnut roaster and roast three kinds of chestnuts usually.

Ingredients:

Raw chestnuts: 300 g

Dried shiitake mushrooms: 100 g

Shanghai Pak Choi: 3 sticks

Seasonings:

Salt: 1/2 teaspoon

MSG: 1/4 teaspoon

Starch: 1 teaspoon

Sesame oil: 3 drops

White sugar: 1 teaspoon

Vegetable oil: 2 tablespoon

Soy sauce: 1 teaspoon

Preparation Work:

1. Break the shells and remove them from the chestnuts, put them into boiling water, take them out when the water boils again, and remove the inner surface after cooling them a little bit (This way is easier than otherwise.);

2. Immerse the dried shiitake mushrooms into lukewarm water until they are expanded back into the original shape, and remove the stems from the mushrooms and rinse them clean;

3. Wash the Shanghai Pak Choi clean.

Cooking Steps:

1. Preheat the oil in the wok, fry the Shanghai Pak Choi, strain them out when they become soft and done, and arrange them along the edge of the plate;

2. Heat the oil that is left over up to 60% hot;

3. Drop the shiitake and chestnut meat into the wok and stir-fry them fully;

4. Add in soy sauce and white sugar;

5. Pour some water with a spoon along the edge of the wok (The water should cover up what’s in the wok.);

6. Place the lid on the wok and simmer with medium heat until the chestnuts are done and softened;

7. Season it with salt and MSG;

8. Thicken the soup with starch that is mixed with water;

9. Drip a few drops of sesame oil onto the dish before dishing it out onto the middle of the plate which is decorated with the Shanghai Pak Choi.

Cooking Tips:

Thickening of the soup should be done when the chestnuts and mushrooms are done. This way, it will become more beautiful and tasty.