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With slotted spoon, remove mushrooms, discard stems and slice caps into thin strips. Set mushrooms and stock aside separately. In soup pot or large Dutch oven over medium heat, sauté ginger and leek in oil until soft (about 3 minutes). Add shiitakes and sauté 45 minutes or until mushrooms start to brown.
Place whole mushrooms in pot with water and bring to boil. Remove from heat, cover and let sit for 30 minutes (mushrooms will become very soft). With slotted spoon, remove mushrooms, discard stems ...
Remove and discard the stems of the shiitake mushrooms, thinly slice the caps. Trim and discard the bottom of the scallions, finely chop the remainder. Peel the turnips and cut lengthwise into wedges.
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Moo goo gai pan (Chinese: 蘑菇雞片; Cantonese: móh-gū gāi-pin) is the Americanized version of a Cantonese dish – chicken with mushroom in oyster sauce (香菇雞片), which can be a stir-fry dish or a dish made in a clay pot.
add ingredients which need some time to cook such as carrots, shiitake mushrooms, Chinese cabbage, etc. add ingredients which are fast to cook such as tofu, green onions, mizuna and Chinese cabbage leaves. Once the meat/fish and vegetables have been eaten, the soup stock will remain in the pot.
Matsutake gohan (松茸御飯): Rice with matsutake mushrooms. Kani-meshi (蟹飯): Rice with crab. Gomoku meshi ( 五目飯 ) 'five ingredients rice' (or gomoku gohan ( 五目御飯 ) ): Combination of ingredients such as shiitake mushrooms , bamboo shoots , burdock root, carrots, konnyaku , chicken , [ 7 ] [ 6 ] or white-fleshed fish.
The custard consists of an egg mixture seasoned with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root), ginkgo and boiled shrimp placed into a tea-cup-like container. [1] The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings often