Another Mei Quin Choi and Shiitake Sauté (with Chinese “miso” sauce)

Here is another mei quin and shiitake recipe. This version has a little more depth of flavor that comes from the Ground Bean Paste, and the shiitake flavor is less prominent.  Although based on traditional Chinese techniques and ingredients, I doubt you’ll find it in any restaurant. My family loved it, even the kids.

INGREDIENTS:

 *can use celery instead of mei quin choi

METHOD:

Over a bowl, squeeze the shredded ginger as hard as you can to extract the juice. If you wish, twist the grated ginger in a piece of cheesecloth or clean dish towel. Reserve the juice. This should yield around 1 tablespoon.

Cut the leaves from the stalks of the mei quin, and stack. Slice the stacked leaves into ribbons.

Cut the root end from the stalks to separate them. Slice the stalks lengthwise into 1/8 – 3/16 inch strips, and toss into cold water to rinse. Drain, but don’t worry about drying the mei quin.

Slice the shiitakes into strips, angling the blade 45°, roughly, to the cutting board. This gives a wider face to the mushrooms and bigger flavor in the dish.

Add the cornstarch to the water and stir it up well, dispersing any clumps. The starch will settle quickly, so just before using, stir again. This is called a “slurry” in many restaurants.

Eat a large sauté pan over medium-high heat. When the pan is hot, add enough oil to film the bottom of the pan.

When the oil is hot, add the shiitakes and toss to coat evenly with oil. Add more if there are dry mushrooms. Sauté to wilt the mushrooms, then to color them. When the mushrooms are uniformly softened and starting to color, drizzle the shaoxing into the pan and toss the mushrooms to coat. Cook until the wine is almost gone, and then add ½ cup of stock, soy sauce, and half the ginger juice. When the pan is dry, cook a little more to get color on the mushroom slices. Taste one; it should be cooked through with just a little chew. Remove to a bowl when mushrooms are done.

Return the pan to the heat. If the pan is dry, add a little oil the pan and heat up. When oil is quite hot, add the slices of mei quin stalks. Watch out for spattering, as there is probably still water on the slices. Toss to coat with oil, and cook to color and begin to wilt the vegetable. As soon as it is mostly tender, return the mushrooms to the pan and toss to evenly mix.

Add the ribbons of leaves, and toss to mix. Cook to wilt the leaves.

Make a space in the center of the pan, and add the Ground Bean sauce. Pour the stock over the sauce and stir to thin. Add the rest of the ginger juice.

Bring the sauce to the boil, and add 1 tablespoon of slurry. Stir really well to incorporate the slurry into the stock and cook a few moments more to thicken the sauce.

Once the sauce has thickened, the dish is ready to serve.

Chef’s Notes:

Save the stems from the shiitakes and use them to make a broth. Crush the stems with the flat of a knife and put into a pot of water. Add some ginger coins, some slices of leek or onion, and a cracked garlic clove. Add some slices of celery and carrot as well, the bring to a boil. Lower the heat and gently simmer for 1/2 – 1 hour. Strain and save for using in cooking greens, soups, or anywhere the flavor of shiitake is wanted. This broth freezes well and can be handy in a pinch. I use the as a base for quick ramen lunches.

Serves: 4

Source: Chef Andrew E Cohen