Features
Wednesday, 13 January 2010 06:01
Written by Hailey Meng

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Kitchen wisdom from a Shanghai auntie

Our heads are still throbbing from the holiday revelry and this month all we really want is something simple, sumptuous and Shanghainese.

Headhunter and homemaker extraordinaire Fan Yuezheng was all too eager to bring her 40 years of expertise to the table with her family recipe for Sixi Kaofu. Strangely spongey and slightly sweet with a delicate crunch, this stir fry of wheat gluten, vegetables and mushrooms is a quick and easy (not to mention cheap!) remedy for those post holiday blues.

Directions (preparation and cooking time 45 minutes)
1. Soak black wood ear, dried shiitake mushrooms and day lily in warm water for 40 minutes.
2. In a medium-sized wok, bring one liter of water to boil.
3. Add kaofu and boil for 10 minutes.
4. Remove kaofu and drain.
5. Drain black wood ear, shiitake mushrooms and day lily. Pat dry.
6. Cut mushrooms and day lily into bite size chunks.
7. In the same wok over medium heat, add oil, add the kaofu and sauté for two-three minutes
8. Add the mushrooms and day lily, stir thoroughly and sauté for roughly 30 seconds.
9. Add one cup of water and turn to high heat, bring to boil.
10. Add sugar, dark soy sauce and salt, reduce heat, cook for approximately three minutes.
11. Add sesame sauce.
12. Serve hot or cold.

Ingredients (Serves 2-4)
250 g kaofu (wheat gluten), diced into 2 cm pieces
50 g dried daylily, cut into halves
6 dried shiitake mushroom, diced into 2 cm pieces
40 g dried black wood ear, cut into halves
50 g vegetable oil
2 tsp dark soy sauce
2 tbsp sugar
2 tsp sesame sauce
1/2 tsp salt

Receipt
250g kaofu RMB2
50g dried daylily RMB0.2
6 dried shitake mushrooms RMB1
40g dried black wood ear RMB2
Total RMB5.2

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