Greg and I have been trying to eat healthy and that means good stuff and lots of vegies after all those CNY binging and over eating of junk and junk and more junk. So we're trying to do more stir fries, soup and fishes at home.
One of the dishes I cooked in the last few days was this ~ the Mushroom Platter with Brocolli. I think it will make a very good dish for parties, chap goh meh and other festivities. Normally I would include fresh oyster and shitake on top of the abalone mushrooms. You can also add champignon as well. But this one was just plain abalone mushrooms with some pacific clams.
350-400 ml of good healthy chicken stock. Dried scallops or dried oysters can be added to chicken stock to enhance flavour.
1-2 stalks of abalone mushrooms, sliced
1 packet or approximately 8-10 pieces of oyster mushrooms
6-8 pieces of nice, big juicy shitake mushrooms, soaked in room temperature water till soft.
1 can of pacific clams (optional)
1 stalk of brocolli, cut into smaller stalks
2 tbsp of light soya
1 tbsp of oyster sauce
2 tbsp of hua tiaw wine
add salt & pepper to taste**
1) Chicken stock can be prepared well in advanced. In a wok, heat up the stock. Add all the above seasoning except hua tiaw cooking wine, salt and pepper. When boiling, add mushrooms, one type at a time, to blanch them in the stock. Starting with oyster mushrooms, dish out and place them in the centre of your plate. Then the abalone mushrooms, to be placed around or on top of the oyster mushrooms. Shitake can go around or if you have really nice big ones, they can cover the entire top of the platter.
2) Blanch pacific clams in the stock next and finally the brocolli. Dish out and place them around the mushrooms.
3) With one tbsp of potato or corn starch, thicken the stock. Add hua tiaw wine. Pour sauce on top of platter and serve.
** Add extra salt and pepper if you wish but we like it on the light side.