Description
Beef Tendons, Tofu and Mushrooms is a dish of simmered beef tendons and tofu in a sauce prepared with savoury sweet sauce infused with shiitake essence and dried shrimps.
Ingredients
Meat and Vegetables
- 1 head broccoli, cut into florets
- 400 g soft tofu, cubed
- 400 g tendons, sliced into sections
- 200 g fresh button mushrooms, cut in half
- 4 pcs shiitake, rehydrated in 1/2 cup boiling water
- 2 tbsp dried shrimp, rehydrated in 1/2 cup boiling water
- 2 tbsp dried red chillies
- 3 stalks spring onions, chopped, whites and greens separated
- 1 tbsp minced ginger
- 4 cloves garlic, minced
- oil
Sauce
- 2 tbsp light soy sauce
- 2 tbsp mushroom soy sauce
- 4 tbsp oyster sauce
- 2 tbsp Chinese cooking wine
- 2 tbsp cornstarch
- 2 tsp brown sugar
- 1 tbsp sesame oil
Instructions
- In a pressure cooker add 2 cup of water and the beef tendons. Pressure cook for 1 1/2 hours or until tendons are soft but not mushy.
- Remove from pressure cooker, drain then set it aside.
- Drain shiitake and dried shrimps, reserve the liquid from the shiitake. Finely chop shiitakes and dried shrimps then set it aside.
- Cook broccoli in boiling water for a minute, drain then place in a bowl with cold water to stop it from cooking, drain it again then set it aside.
Place wok over a stove top in high heat. Add oil then stir fry chopped shiitake and dried shrimps for 30 seconds. - Add the minced ginger, garlic, white parts of spring onions and dried chillies then stir fry for 30 seconds.
- Add the tendons and mushrooms then stir fry for a minute.
- Combine all sauce ingredients, mix it with the water used for rehydrating the shiitake then pour into the wok, bring it to a boil. Bring heat to medium then simmer for 3 to 4 minutes, if the sauce gets to thick dilute it with a bit of water.
- Add the tofu and green sections of the spring onions, gently mix to distribute the sauce, simmer for 2 more minutes. Turn the heat off
- Place broccoli on a serving platter pushing it to the edges. Place cooked tofu and tendons in the middle together with its sauce then serve.
This looks so good, just like the one you usually see in cantonese restaurants. I absolutely love beef tendon!
I love beef tendons! Getting to be very expensive these days. Guess it’s because they say it has high collagen content, can stay looking young!
This looks soooo good. Great combination of flavours and textures here; also so nutritious and satisfying!
★★★★★
This looks soooo good. Great combination of flavours and textures here; also so nutritious and satisfying!
★★★★★
This looks amazing, Raymund. I envy you having such a good butcher. Last time you mentioned tendons, I asked the butcher and he basically said, “No way – we don’t get those.” Grrr. I am going to try our Asian grocer — they may be more diverse in their offerings.