This Chinese dish elevates vegetables with layers of surprising mouthfeel.
Recipe by Paul Lau, chef de cuisine at Tin Lung Heen.
Prep Time and Cook Time
9 hours; 1 hour
Shiitake mushrooms (4)
Bamboo fungus caps (2)
Chinese cabbage (1)
Chinese kale (2 bunches)
Shanghainese pak choi (8 stalks)
Chicken stock (1 ladle)
Salt (1⁄4 tsp)
Sugar (1⁄4 tsp)
Oil (1⁄4 tsp)
Cornstarch (3 tbsp)
Honey (2 tbsp)
Pepper (a pinch)
For crispy powder paste
Crispy powder (2 cups)
Water (1 cup)
Oil (1 tsp)
1. Prepare the ingredients
– Wash and soak the shiitake mushrooms overnight at room temperature.
– The next day, soak the bamboo fungus caps in a bowl of water for an hour.
– Cut the Chinese cabbage and Chinese kale into small pieces. Holding the pak choi leaves, position the knife in the middle of the leaf stalk one inch from the end. In a slanting motion, cut down both sides to create an inverted “V”.
2. Stir-fry the vegetables
– In a wok over medium heat, bring the chicken stock to a boil, add the Chinese cabbage and Chinese kale to further boil for 20 minutes.
– Add oil to a wok over high heat, stir-fry the Chinese cabbage, Chinese kale and pak choi for
3. Deep-fry the shiitake mushrooms
– Remove the shiitake stems. Using scissors cut the mushrooms in a spiral towards the centre. Season with salt, sugar and oil, and coat each strip with cornstarch.
– In a wok, bring oil to a boil. Deep-fry the mushrooms for 2 minutes.
– Clean the wok and lightly oil it. Add the deep-fried mushrooms and honey. Stir-fry briefly until each piece is coated.
4. Deep-fry the bamboo fungus caps
– Combine the crispy powder ingredients to form a paste. Submerge the bamboo fungus caps in the paste until evenly coated.
– Boil oil in a wok and deep-fry the bamboo fungus caps for 2 minutes. Season lightly with pepper.
5. Plate and finish
-Arrange the assorted vegetables and mushrooms on a plate and garnish with the deep-fried caps.