Broccoli, mushroom and fucuk is an auspicious dish to have during Chinese New Year. The broccoli looks like flowers on trees, which symbolizes the blossoming of a new beginning, while mushroom symbolizes fortune in leaps and bounds – so what’s there not to like!!! Plus I love both broccoli and mushrooms as ingredients.
- 100g dried mushrooms, soaked in 400ml water overnight until softened, then stems removed and water kept aside for later use
- 3 tbsp cooking oil
- 1 tbsp sesame oil
- 15g ginger, julienned
- 20g garlic, peeled & minced
- 3 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 2 tbsp soy sauce
- 1 tbsp BBQ sauce
- Corn flour to thicken sauce
- 400 ml water
- 1 head broccoli, cut into florets, soaked in water, with 1 tsp salt
- 1 litre water
- 2 tbsp salt
- Fried fucuk (tofu/yuba skin)
- Add oil in a stock pot.
- Add minced garlic, then stir fry till fragrant.
- Next, add ginger.
- Add in water, oyster sauce, dark soy sauce, soy sauce, BBQ sauce, sesame oil and bring to boil.
- Place mushrooms into the pot.
- Add in mushroom water, turn the heat down to low, and let it simmer until the mushrooms have softened thoroughly, for about 25 to 30 minutes.
- Remove mushrooms from the sauce & set aside.
- Let sauce continue to simmer so it further reduces until it is about 1/3rd the volume of the sauce.
- Finally, add in corn starch, the amount and consistency of thickness based to your own liking.
- In a stock pot, add 1 litre water and 2 tbsp salt. Bring it to a boil.
- Blanch all broccoli florets in the hot water for 2 to 3 minutes, until the broccoli is cooked.
- Remove broccoli from hot water with a strainer.
- Place cooked broccoli and braised mushrooms on plate, then pour the sauce over.
- Add fried fucuk if you prefer. Serve hot.
Check out Sherson Lian’s recipe for Sweet & Sour Red Snapper, or read his interview here. Or if you would rather just eat his food without cooking it yourself, try his special Chinese New Year menu at Hello by Kitchen Mafia at Happy Mansion, Petaling Jaya throughout February 2018. Contact them on Facebook or on 03 7932 1929 for more information.