Name: Beef Tendons, Tofu and Mushrooms
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Cuisine: Freestyle
Ingredients: 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; 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

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

Units Scale

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

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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.