Braised mushroom trio from Martin Yan's China by Martin Yan

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Notes about this recipe

  • Delys77 on February 10, 2022

    I cheated here quite a bit as cobbled this together from the fridge and made a few substitutions. I went with baby bok chow as we were out of broccoli and I had no fresh mushrooms so used all dried shiitake. I adapted the cook times accordingly and the results were quite good. I also added mushroom soaking liquid instead of water and a bit more cornstarch to thicken the sauce. I made so many edits I would say that my recipe was more inspired by this one than an actual rendition of the original, but I do think that this has good flavours.

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