Yu Bos Shiitake Mushrooms With Scallions Food

SHIITAKE MUSHROOMS WITH SCALLIONS

Steps:

• Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling it around wok, and heat until it begins to smoke.
• Add bacon and stir-fry until brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and reserve for another use.
• Add scallions and garlic to bacon fat and stir-fry until fragrant, about 1 minute. Pour broth down side of wok (it will bubble vigorously), add salt and pepper, and bring to a boil. Add mushrooms, then reduce heat and simmer, uncovered, turning occasionally, until tender, about 5 minutes.
• Transfer mushrooms to a bowl with a slotted spoon and, when cool enough to handle, cut into 1/4-inch-thick slices. Drizzle liquid over mushrooms if desired.

FISH WITH SHIITAKES

Steps:

• Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.
• Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.
• Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.

PORK WITH SCALLIONS AND SHIITAKE MUSHROOMS

Steps:

• Add first 8 ingredients (soy sauce through red pepper) to the slow cooker crock and mix well. Add mushrooms, and scallions, stir gently to mix with the sauce.
• Cover and cook on LOW for 8 hours. Stir well before serving.

YU BO'S SHIITAKE MUSHROOMS WITH SCALLIONS

Steps:

• Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling it around wok, and heat until it begins to smoke. Add bacon and stir-fry until brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and reserve for another use.
• Add scallions and garlic to bacon fat and stir-fry until fragrant, about 1 minute. Pour broth down side of wok (it will bubble vigorously), add salt and white pepper, and bring to a boil. Add mushrooms, then reduce heat and simmer, uncovered, turning occasionally, until tender, about 5 minutes.
• Transfer mushrooms to a bowl with a slotted spoon and, when cool enough to handle, cut into 1/4-inch-thick slices. Drizzle liquid over mushrooms if desired.