This is another of my meatless vegetarian meal. I loved these cute baby dried flower mushrooms that I bought in Malaysia. Since it's so small, I could just serve it whole. It is great for presentation too! I have seen this baby mushrooms here too and it is not cheap. Wish it is cheaper though! Anyway, the tofu knots and mushrooms in this dish will soak up all the flavor of the stock and you can serve this with rice or porridge.
2 rice bowls of dried tofu knots, soften in water
10 Chinese dried baby mushrooms (add more if you like), soften in water
1 piece of ginger, about 1 inch, smacked
3-4 cloves of garlic
1 Tbsp. sesame oil
Water to cover
Vegetarian oyster sauce, about 2 Tbsp.
Soy sauce, about 1 Tbsp.
Chinese cooking wine, about 2 Tbsp.
Brown sugar, 2 Tbsp.
White pepper, to suit
1. Heat up a saucepan, add in the sesame oil. Add ginger and garlic, fry until fragrant. Add in the mushrooms and tofu knots and cover it with water.
2. Add all the seasonings except white pepper. Mix well. Turn the heat to low, cover and let it simmer until the liquid is reduced in half. Season with white pepper. Stir well. Do a taste test to see if you need more salt, season accordingly.