King Oyster Mushroom with Dried Scallop Sauce 杏鲍菇伴干贝汁

 
It's another mushroom dish. Told you we love mushrooms! What I like about this King Oyster Mushroom is how it looks like and the texture when it's cooked. I always pass it off as braised sliced abalone. My husband got tricked the first time I did this. *giggle*

I prefer to add an additional green with the mushroom. In this case, I added Kai Lan (芥兰) aka Chinese Broccoli. You can always use other veggies. Try this if you are expecting guests for dinner. It's cheap and easy yet presentable.

Does the picture looks like a lotus flower? Have a petal!

Ingredients:

• 150g King Oyster Mushroom, sliced
• a few stalk of Baby Kai Lan (芥兰) aka Chinese Broccoli
• 4 pieces Dried Scallop
• 200ml Water
• 1 teaspoon Oyster Sauce
• a pinch of Sugar to taste
• Cornflour Mixture (Thickener)
• 1/2 tablespoon Oil

How to do it:

1. Soak dried scallop in the water till soften.
2. Shred the dried scallop with your finger and set aside.
3. Retain the water.
4. Separate the leaves of the Kai Lan.
5. Blanch the vegetables and arrange on the plate.
6. Heat wok with oil.
7. Stir fried mushroom till cooked.
8. Pour in the water used to soak the dried scallop.
9. Add in the oyster sauce and sugar.
10. Let it simmer for 1 minute.
11. Remove the mushroom and lay on top of the vegetable.
12. Add in the the dried scallop.
13. Bring to a boil.
14. Thicken with cornflour mixture.
15. Pour over the mushroom.
16. Serve.

Note:
Instead of Kai Lan, you can use any other vegetable you like.

* King Oyster Mushroom *