Wednesday, January 30, 2008

Braised Bailing Mushroom with Asparagus (翡翠白玉)

Mum-in-law gave me a can of Bailing Mushroom (白灵菇)some time back, almost forgotten about it till saw it again last weekend while doing spring cleaning. The mushroom was really big and looks very much like abalone. Was thinking better to cook the mushroom before it expires. Coincidently saw an easy dish using bailing mushroom in lastest issue yum yum, this dish was done with some change from the original recipe.


8-10 asparagus

1 can of bailing mushroom - cut to desire thickness

1 tsp mince ginger

1 tsp mince garlic


1 tbsp oyster sauce

sesame oil

1/2 cup water

cornstarch water


1. Saute ginger till fragrant with a little oil, then add in garlic and fry till golden brown, add in bailing mushroom, stir fry a while, then add in oyster sauce and water. Let the mushroom simmer for about 10 min.

2. Add in asparagus stir awhile and let it simmer for another 5 min. Add in some sesame oil and lastly add cornstarch water to desire consistency. Dish and serve.


HK Choo said...

bailing gu is nice...but i haven't try buying a can on my own, haha..been wanting to, but when i saw the price, i put it back on the shelf, hahhhha.. ;)

Jennifer said...

My mom in law told me its available in the wet market stall so I think its not very expensive or else she won't buy a few can at one time.