Saturday, September 12, 2015

King Trumpet Mushroom and Vegetables with Lobster Sauce

     Healthy King Mushroom!
     Today's recipe features King Trumpet Mushroom.  King trumpet mushrooms have a very long shelf life.  I bought this mushroom 3 weeks ago and it still looked like I just brought it home from the market!
     King Mushrooms are the largest member of the Oyster Mushroom family.  These mushrooms have a delicate gentle flavor.  Large King Mushrooms can be fibrous, but if they are thin sliced, they are quite palatable.
     I have experienced various entrees that benefitted from the delicate flavor of egg sauces at Chinese American restaurants.  Lobster Sauce is basically an egg sauce that is made the same way as Egg Flower Soup.  Lobster Sauce can include fermented black beans and pork in the recipe, but most times it is made with just eggs and cornstarch thickened broth.  I thought that the mild savory flavor of Lobster Sauce would be a nice match for the delicate flavor of King Mushroom.
     Today's recipe takes very little time to prepare.  I made this recipe in the same amount of time that it takes to cook the rice.  Be sure to have all the ingredients ready before starting this quick recipe!
     King Trumpet Mushroom and Vegetables with Lobster Sauce:
     This recipe yields 1 entrée.
     Be sure to prepare the ingredients ahead of time.
     Step 1:  Cook 1 portion of plain sticky rice and keep it warm on a stove top.
     Step 2:  Heat a sauté pan or wok over medium/medium high heat.
     Add 2 tablespoons of vegetable oil.
     Place 1 whole king trumpet mushroom in the oil.
     Sear the mushroom till it is lightly browned on all sides.
     Remove the mushroom from the oil and set it aside.
     Step 3:  Pour off any excess oil in the pan or wok before you start to stir fry the vegetables.  (Only about 1 tablespoon of oil is needed.)
     Step 4:  Keep the pan on medium/medium high heat.
     Step 5:  Add 1 clove of minced garlic.
     Add 2 teaspoons of minced ginger.
     Add these vegetables:
     - 5 thin slices of carrot
     - 2 sliced baby bok choy
     - 1/4 cup of sliced onion
     - 5 bite size broccoli florets,
     - 5 asparagus tips with the thin sliced tender part of the asparagus stalks
     - 4 sweet snap peas
     - 3 green bell pepper strips
     - 3 red bell pepper strips
     - 6 bite size pieces of green onion
     Step 6:  Sauté and stir fry the vegetables, till they are halfway cooked.
     Add 1/2 tablespoon of thin soy sauce.
     Add sea salt and white pepper.
     Add 1 1/2 cups of light chicken broth.
     Add 2 ounces of rice wine.
     Add the reserved seared whole king mushroom.
     Step 7:  When the liquid in the pan becomes hot, push the vegetables to one side of the pan so the broth is exposed.
     Add just enough cornstarch and water slurry, while stirring, to thicken the broth to a thin sauce consistency.
     Step 8:  Stream 3 tablespoons of whisked egg whites across the sauce like thin ribbons with a spoon.
     Allow the egg whites to cook for 10 to 15 seconds, so they become firm.
     Step 9:  Gently toss the Lobster Sauce and vegetables together.
     Remove the pan from the heat.

     Place a ring of sticky rice on a plate and leave the center of the plate bare.
     Remove the king mushroom from the pan and set it on a cutting board.
     Spoon the vegetables and egg flower sauce in the middle of the circle of rice.
     Cut the king mushroom into thin bias slices.
     Overlap the king mushroom slices on the rice ring around the vegetables and egg flower sauce.  
     Sprinkle a little bit of thin bias sliced green onion over the vegetables.
     The flavor of this vegetable entrée is gentle and satisfying!      

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