Chinese recipes |
Steamed Bean Curd With Chinese Mushrooms |
5 large dried Chinese black or shiitake mushrooms -- (1 1/2 oz) 1 cup boiling water 1/2 cup chicken stock or canned low-sodium broth 1 teaspoon white sesame seeds 1 1/2 tablespoons cornstarch 1 tablespoon black soy sauce -- plus 1/2 teaspoon black soy sauce 1 tablespoon honey 1 pound soft bean curd 2 tablespoons thinly-sliced scallions 10 coriander (cilantro) leaves |
In a heatproof bowl, soak the mushrooms in the boiling water for 30 minutes. Drain and rinse the mushrooms. Cut off and discard the stems. Set the dish in a steamer and cover with a plate. Steam the bean curd until it has set, about 15 minutes. Sprinkle the bean curd with the sesame seeds, scallions and coriander leaves and serve hot. |