Saturday, 29 September 2012

Wonton Noodles with Braised Mushroom

This is a Chinese dish, its simple but may take longer time... Well; it's easy when you organized or pre plan much earlier. For instance peel the onion and garlic and keep in the fridge when you are free or blend the chili or ect. By doing this it cut a lot of time and your meal can be ready within half an hour.

To cook this noodles you need to soak the mushroom overnight. You can make extra , keep in the freezer and heat it when ever you need it.

150gm dried mushroom (washed and soaked overnight in a boiled water)
3 tbsp groundnut oil
3 cloves garlic - finely chopped
3 slices ginger - minced
1 stalk spring onion- washed and tie into bundle
2 tbsp Chinese cooking wine - (for non alcoholic -replace with Apple juice or white grape juice)
1 tbsp dark soy sauce
1 tbsp sugar
2 tbsp corn flour (combine with 2 tbsp water)

4 bundles fresh wantan noodles  )
100gm Pak Choy (Sawi)            ) parboiled
2 crab sticks - cut
for garnishing - fried shalot

For the Sauce
2 tbsp sesame oil
2 tbsp oyster sauce
1 tsp sugar

1. Drain and squeeze the mushroom, remove the stalk. Keep about 2.5l of it's stock
2. Heat the groundnut oil, saute the onion, garlic until fragrant. Add the mushroom, oyster sauce, chinese cooking wine and dark soy sauce. Pour in the mushroom stock, cover with the lid and bring to boil, and let it simmer at the medium heat for about 1-2 hours until it tender
3. Add sugar and increase the heat, allowed it to boil to reduce the liquid by hald (at least about 30 mins). Thicken the sauce by adding the corn starch. Removed
4. Boil water in a pot and blanch the noodles after you loosen it. Cook for 2 mins and removed and soaked in a cold water to removed the starch.
5. Combine the sauce ingredients and toss thoroughly with the noodles until well coated. Put it into a bowl and served with the mushroom, crab stick, pak choy and fried shalot

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