Food And Travel Hong Kong
Bean curd, ginger and mushroom layers
40g (1 sheet) fresh bean curd sheet, cut into pieces
2.5cm ginger, grated
2 dried shiitake mushrooms, soaked, drained and sliced
1 spring onion, diced
1 tablespoon preserved radish, diced
1½ teaspoons sesame oil
¼ teaspoon salt
¼ teaspoon sugar
¼ teaspoon white pepper
- Put the mushrooms in the bowl with the salt, sugar and pepper. Leave to marinate for 5 minutes.
- Grease the plate with ½ teaspoon of sesame oil. Place a piece of bean curd sheet on the plate and top with some mushroom, ginger and preserved radish. Repeat until all the ingredients are used.
- Steam for 8 minutes.
- Drizzle the remaining sesame oil on top and sprinkle with spring onion. Serve immediately.
- Preserved radish is a common Chinese pickled vegetable found in wet markets and supermarkets.
- Dry shiitake mushrooms have a more concentrated flavour than fresh ones. To rehydrate, place the dried mushrooms in a bowl and cover with warm water for about 45 minutes. In a hurry? Soak in hot water for 20 minutes.
- Bean curd sheet is an excellent meat alternative that is high in protein and low in fat.
- Mushrooms are the only “plants” that provide a natural source of vitamin D. Vitamin D helps build stronger bones, partly by increasing the absorption of calcium.
- Although ginger is not a significant source of nutrients, its unique flavour helps to make tasty and healthy dishes.