Dive into the umami-rich world of classic Chinese cuisine with this delectable recipe for Braised Mushrooms with Spinach. This simple yet elegant dish showcases the earthy depth of braised mushrooms, perfectly complemented by the fresh, slightly bitter bite of spinach. The combination of savory broth, fragrant garlic, and ginger creates a symphony of flavors that will tantalize your taste buds and leave you wanting more. This recipe is perfect for a weeknight meal or a sophisticated addition to your next dinner party. It's surprisingly quick to prepare, requiring minimal ingredients and even less effort.
This recipe offers a delightful balance of textures and tastes, highlighting the best qualities of both mushrooms and spinach. The mushrooms become incredibly tender and succulent after braising, while the spinach retains its vibrant green color and pleasant chew. Ready to experience the magic of this flavorful dish? Let's get started with the step-by-step instructions below!
Tools Needed
- Pan
Ingredients
- Chinese mushrooms: 10 pieces (rehydrated)
- Ginger: 3 slices
- Garlic: 4 cloves
- Sesame oil: 1/2 tablespoon
- Sugar: 1/2 teaspoon
- Abalone sauce (or oyster sauce): 2 tablespoons
- Dry scallops: 15 grams (soaked and shredded)
- Water (from soaking scallops): 1 cup
- Bay leaves: 2 pieces
- Crushed red pepper: a few dashes
- Chinese spinach: 250 grams
- Salt: 1 teaspoon
- Soy sauce: a little bit
- Cornstarch solution: null
- Chinese cooking wine: 1 tablespoon
- Cooking oil: null
Step-by-Step Instructions
Step 1. Prepare the Braised Mushrooms
- Heat up a pan with oil. Infuse the oil with ginger by pan-frying the ginger slices until browned. Remove the ginger.
- Add chopped garlic to the pan and fry until fragrant.
- Add rehydrated Chinese mushrooms and fry until infused with the ginger-garlic oil.
- Add sesame oil, sugar, and abalone (or oyster) sauce. Mix well.
- Add shredded dry scallops and water from soaking the scallops. Add bay leaves and crushed red pepper. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Remove the bay leaves from the braised mushrooms. Taste and adjust seasoning. Darken the sauce with a little soy sauce.
- Thicken the mushroom sauce with a cornstarch solution.
- Add Chinese cooking wine, stir, and turn off heat.
Step 2. Sauté the Spinach
- While the mushrooms simmer, heat a pan with oil and sauté chopped garlic until fragrant.
- Add Chinese spinach and sauté until wilted. Season with salt.
Step 3. Combine and Serve
- Pour the mushroom sauce over the spinach.
Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide
Tips
- Use medium heat for the mushrooms to ensure even cooking.
- You don't need to brown the mushrooms completely, just infuse them with the garlic and ginger oil for flavor.
Nutrition
- N/A
FAQs
1. Can I use other types of mushrooms?
Yes! Shiitake, oyster, or cremini mushrooms work well. Adjust cooking time as needed depending on the mushroom type.
2. What if I don't have dry sherry?
You can substitute with dry white wine, chicken broth, or even a splash of soy sauce for a slightly different flavor profile.
3. Can I make this recipe ahead of time?
Yes, this dish tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
This Classic Braised Chinese Mushrooms with Spinach recipe is a testament to the simplicity and elegance of Chinese cooking. Enjoy the satisfyingly savory and subtly sweet flavors of this quick and easy dish, perfect for a weeknight meal or a special occasion. We hope you savor every delicious bite!