Shiitake Stuffed with Tofu and Sweet Potato
50g ginger, thinly sliced
2 cloves garlic, thinly sliced
1 spring onion, chopped
12 dried mushrooms, soaked in boiling water until soft or use fresh shiitake mushrooms
50g silken tofu
tablespoon light soy sauce
1 tablespoon oyster sauce
1/2 tablespoon Chinese cooking wine (hua diao)
Salt and pepper to taste
50g French beans, finely sliced
100g sweet potato, finely minced
For the sauce:
125ml / cup water
1 tablespoon light soy sauce
1/2 tablespoon fish sauce
1 tablespoon cornstarch mixed into 1 tablespoon cold water egg white, lightly beaten
1/2 tablespoon sesame oil
- Distribute the cut ginger, garlic and spring onion evenly on a plate that will fit into the steamer basket. Set aside.
- Rinse, drain and cut off the mushroom stems (kitchen scissors are an easy way to do this). Set aside the mushroom caps.
- Mash up both types of tofu in a bowl with a fork, adding the soy sauce, oyster sauce, wine, and salt and pepper to taste. Mix well. Stir the French beans and sweet potato into the tofu, and then spoon this filling into the mushroom caps.
- Place the mushrooms filling-side up on the prepared plate (see the first step) and steam for 10 minutes.
- To make the sauce, bring the water, soy sauce and fish sauce to a boil in a small pan. As soon as it starts to boil, whisk the cornstarch mixture into the hot liquid. Cook for a couple of minutes and then, remove from the heat.
- Drizzle the egg white from a fork into the boiling soup, a little at a time. Add the sesame oil and stir.
- Spoon the sauce over the steamed mushrooms and serve.