BRAISED ERNYGII MUSHROOMS [SAO SIN PAO KU]

This is a vegetarian mushroom dish that can be pre-cooked and stored, refrigerated for later use.  It can be served as it is or use to stir fry with some green vegetables like broccoli, celery, bok choy etc.

It is savoury with a gingery flavour and aroma of sesame seed oil.  If you prefer a savoury, sourish and sweet taste, add a little vinegar and sugar.

Ingredients

1 packet Ernygii mushrooms - cut rounds and make slits

some chopped ginger

1 tbsp sesame oil

150 ml water or enough to cover mushrooms

Seasoning

2 tbsp light soy sauce

1/2 tsp dark soy sauce for colour

dash of pepper

1 tbsp vinegar [optional]

1/2 tsp sugar [optional]

1. Saute chopped ginger until aromatic with some oil,  add in mushrooms.  Stir fry both ingredients until aromatic.
2. Add in seasoning, stir to mix before adding water to braise.
3. Bring to boil until mushrooms are cooked and sauce reduced.
4. Dish up into a container.  If not using, refrigerate [freezed] until required.