Braised Shiitake Mushrooms (Pre-cooked for Storage)

Open the package of 200g dried shiitake mushrooms and place them into a deep bowl.

Add enough clear water to cover the mushrooms. Place a heavy glass plate on top to keep the mushrooms submerged. Refrigerate and soak overnight (at least 12 hours) for thorough rehydration.

After soaking, the mushrooms should be soft. Use kitchen shears to cut off the tough stems. The stems can be saved for other dishes if desired.

Bring a pot of water to a rolling boil. Add the rehydrated mushrooms and blanch for 10 minutes to remove impurities.

Remove the blanched mushrooms from the boiling water and immediately transfer them to a bowl of clean water. Rinse thoroughly to wash off any remaining impurities. Drain well. Discard the blanching water.

Slice the ginger into thin strips. Cut the spring onions into several sections, then lightly smash the white parts with the side of a knife to release their flavor.

Heat cooking oil in a pot over medium heat. Add the sliced ginger and smashed spring onion whites and stir-fry until fragrant.

Add oyster sauce to the pot and stir-fry until a fragrant aroma develops. Then add the drained shiitake mushrooms and stir-fry to coat them with the sauce.

Pour enough water into the pot to just cover the mushrooms. Add salt, sugar, and light soy sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the mushrooms are tender.

Once braised, remove the ginger and spring onion pieces from the mushrooms. The braised mushrooms are now ready to be served or stored.

Allow the mushrooms and braising liquid to cool completely. For storage, place individual portions of mushrooms into vacuum seal bags and seal, or store in airtight containers. The braising liquid can also be stored separately in an airtight container or frozen into ice cubes for future use as a flavorful stock.