Wednesday, February 23, 2011

Braised Mocked Abalone (红烧白灵菇)

Bailing mushroom looks like the abalone mushroom, but it is much bigger in size.  The one I bought for cooking this dish is about the size of my palm!  Taste wise, bailing mushroom has a meaty texture like the portabello mushroom, but minus the woody taste.  On its own, it does not have much taste, so you can easily "add flavour" to it to suit the dish that you are cooking.  While it has a meaty bite, it remains very soft and tender after cooking, much like the texture of a real abalone.  Honestly, I think it tastes just as good, if not better than most canned abalone. 

Since this is an abalone dish, I will need to "add" some seafood flavour to the bailing mushroom.  Soak two medium-sized dried scallops with 2 cups of water till soften.  Pour the content in a pot, add about 1 tablespoon of oyster sauce, add the bailing mushroom, bring it to boil and simmer over low heat for about 30 minutes.  Cover and let it rest for another hour or more.  When ready to serve, remove the bailing mushroom from the pot, thinly sliced and place them on a bed of blanched or stir-fried vegetables.  Pour over thickened scallop sauce to complete the dish.

To make the scallop sauce, sieve the stock in pot to set aside the pieces of scallop.  Take about one cup clear scallop stock, bring it to boil and thicken with some corn starch.  Thinly shred the pieces of scallop and use it for your next stir-fry or steamed eggs.  I added the shredded scallop for another dish, 桂花翅 that I prepared for the meal.


1 fresh bailing mushroom
2 dried scallops (soaked with 2 cups of water)
Few handfuls of nai bai, 奶白 (you can also use broccoli, Shanghai green or spinach)
2 cloves of garlic (for stir-frying the vegetables)
1 tablespoon oyster sauce
1/2 tsp sesame oil
1.5 tsp cornstarch + 2 tbsp water


1) Wipe off any dirt on the surface of the bailing mushroom with a clean towel or kitchen paper.  Place the mushroom with the soaked scallops, oyster sauce in a pot.  Bring content to boil and then simmer over low heat for about 30 minutes.  Cover and rest for an hour or more.

2) Slice the bailing mushroom into thin slices.  Set aside.

3) Heat wok with a little oil over high heat.  Add garlic, follow by vegetables.  Stir fry quickly.  Add a pinch of salt, a little water (or scallop stock) and cover for about a minute (Note: nai bai has a sturdy stalk and can cause uneven cooking.  To cook nai bai thoroughly, make a cut at the stalk so that the stalk can be cooked at the same timing as the leafy portion ).

4) Place vegetables on serving plate.  Arrange sliced bailing mushrooms on top.

5) Sieve the scallop stock.  Take about 3/4 cup of clear stock, bring it to boil and thicken with cornstarch solution (Note: taste the sauce and add a little more oyster sauce, if necessary).  Add sesame oil, give it a quick stir and pour the sauce over bailing mushrooms and vegetables.  Serve hot.

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