There are lots of ways to cook this Asian staple including steaming, boiling or microwaving the greens. Here I do a quick stir fry followed by steam/braise. Serve the dish with rice and other Chinese or Asian dishes.
This dish was presented as part of the cooking demonstration at the September 2016 meeting.
Morel season has arrived a bit later this year but that does not mean there are no edible mushrooms available for collecting. On a recent club walk in Hartwood acres we found quite a lot of Wood Ear mushroom Auricularia auricula, which is a jelly fungus in the family Auriculariaceae. In Asia a different species of Wood Ear mushroom, Auricularia polytricha, is used in cooking. You can find fresh or dried Auricularia polytricha in the Asian stores on the strip in Pittsburgh. The wood ear fungi are used in Asian dishes for their crisp, snappy texture and their color rather than their taste. You need quite a lot of them to make a decent sized dish so I supplemented this recipe with Shiitake mushrooms. Like many Chinese recipes there is quite a bit of preparation but the actual cooking is very quick. Serves 6 people as an appetizer.