Cost per serving $0.29 view details
- 5 lrg dry Chinese black or possibly shiitake mushrooms (1 1/2 ounce)
- 1 c. boiling water
- 1/2 c. chicken stock or possibly canned low-sodium broth
- 1 tsp white sesame seeds
- 1Â 1/2 Tbsp. cornstarch
- 1 Tbsp. black soy sauce plus
- 1/2 tsp black soy sauce
- 1 Tbsp. honey
- 1 lb soft bean curd
- 2 Tbsp. thinly-sliced scallions
- 10 x coriander (cilantro) leaves
- In a heatproof bowl, soak the mushrooms in the boiling water for 30 min. Drain and rinse the mushrooms. Cut off and throw away the stems.
- In a small saucepan, bring the chicken stock to a boil. Add in the mushrooms, cover partially and simmer over low heat for 20 min. Drain the mushrooms and cut them into 1/4-inch dice.
- In a small skillet, toast the sesame seeds over moderate heat, shaking the pan often, till the white sesame seeds turn a light tan, about 1 minute. Transfer the seeds to a plate to cold.
- In a small bowl, combine the cornstarch with the black soy sauce and honey. In another bowl, mash the bean curd with a fork. Add in the cornstarch mix and diced mushrooms and mix well. Transfer the bean curd to a 4-c. souffle dish or possibly other deep baking dish and smooth the top. Set the dish in a steamer and cover with a plate. Steam the bean curd till it has set, about 15 min. Sprinkle the bean curd with the sesame seeds, scallions and coriander leaves and serve warm.
- This recipe yields 4 servings.
- Comments: Bean curd is a cooling food, as are all forms soy. The mushrooms are cold as well, and steaming is considered to be a cooling process. The scallions, coriander and sesame seeds are warming, yet because they are garnishes, they don't alter this dish's essential yin nature. Note which the addition of honey makes this dish slightly sweet.
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|Amount Per Serving||%DV|
|Serving Size 102g|
|Recipe makes 4 servings|
|Calories from Fat 4||11%|
|Total Fat 0.45g||1%|
|Saturated Fat 0.07g||0%|
|Trans Fat 0.0g|
|Total Carbs 7.62g||2%|
|Dietary Fiber 0.3g||1%|