Braised Beancurd Skin with Mushrooms

thefoodietakesflight.com

Agnes

subheading: MUSHROOMS & BEANCURD:

1 heaping tbsp dried wood ear mushrooms or black fungus (around 5 to 10 grams dried)

Neutral cooking oil

6 cloves garlic peeled

5.2 oz shimeji mushrooms or other mushrooms

6 fresh shiitake mushrooms or other mushrooms

½ small carrot peeled and sliced

3.5 oz dried beancurd skin or rolls (see notes for options)

subheading: SEASONING:

2 tbsp soy sauce

2 tbsp vegetarian oyster sauce

1 tbsp sugar

1 tbsp Shaoxing wine or other rice wine

2 tsp dark soy sauce

1.5 cups water , plus more if needed (see notes)

subheading: CORN STARCH SLURRY:

1 tbsp corn starch

2 tbsp room temperature water

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