Juicy shiitake mushrooms (Lu wei xiao xiang gu) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 52) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JLDuck on June 10, 2019

    An excellent addition to a Chinese meal. The toasted pine nuts add interest to the dish. I used the mushroom soaking water rather than chicken stock.

  • Lzeleny on January 27, 2019

    Very flavorful, and a favorite addition to radishes and cucumber recipes from this section. The ingredients are all pantry standards now for me, so I can easily make this snack for guests.

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