Braised Shiitake Mushrooms, Cloud Ear Fungus & Tofu Puffs with Baby Bok Choy

Why people make this braised dish

Modern diets heavy in meat and processed food are linked to elevated cholesterol and blood fats. Bro Niu has long recommended that families with a history of cardiovascular issues lean toward lighter, plant-focused meals. This simple braised dish — shiitake, cloud ear fungus, and tofu puffs — is a practical everyday answer: it is satisfying, rich in umami, and draws on centuries of Chinese food-therapy wisdom that associates mushrooms with supporting the heart, spleen, and brain. It is the kind of dish that a thoughtful home cook makes regularly, not just when someone is unwell.

Who it suits / who should be cautious

• Suits most people; especially those watching cholesterol, blood fats, or managing mild digestive fatigue
• Good for older adults who need extra calcium (the tofu puffs contribute a useful amount)
• People with gout should moderate their mushroom intake; if in doubt, consult your doctor

Why these ingredients (the food-therapy logic)

• Shiitake mushroom (dong gu): Traditionally regarded as supporting spleen and stomach function, boosting energy, and nourishing the mind. Modern research shows shiitake contain beta-glucans associated with immune support.
• Cloud ear fungus (yun er): A gentle, blood-nourishing ingredient in Chinese food therapy, traditionally associated with supporting healthy circulation. Low in calories and high in iron.
• Tofu puffs (dou fu pu): A convenient, calcium-rich plant protein. Good for bone support, particularly useful for older family members.
• Baby bok choy (xiao tang cai): Fresh greens that balance the richness of the braised mushrooms and add vitamins and fibre.

Ingredients (2–3 servings as a side dish)

Ingredient	Amount	Notes
Dried shiitake mushrooms	2 medium caps	Soak until soft; slice; briefly marinate
Dried cloud ear fungus	1 small handful (~10 g)	Soak until soft; remove woody stems
Fried tofu puffs	~75 g	Blanch briefly to remove excess oil
Baby bok choy	1 head	Wash and halve lengthwise
Minced ginger	to taste	Fragrant base for the stir-fry
Oyster sauce	to taste	Main seasoning
Cooking oil + a pinch of sugar	small amounts	For marinating the shiitake
Water	~half a cup	For braising

Method

1. Soak the shiitake mushrooms and cloud ear fungus in cold water until fully softened (about 30 minutes). Remove the woody stems. Slice the shiitake.
2. In a small bowl, toss the sliced shiitake with a few drops of cooking oil and a pinch of sugar. Set aside to marinate for 5–10 minutes — this small step makes the mushrooms noticeably more fragrant and silky.
3. Drop the tofu puffs into a pot of boiling water and blanch for 1–2 minutes to remove the frying oil. Drain well.
4. Heat a wok or frying pan over medium-high heat. Add a little oil and stir-fry the minced ginger until fragrant.
5. Add the marinated shiitake, cloud ear fungus, and drained tofu puffs. Stir-fry until everything smells good and the mushrooms begin to brown lightly.
6. Add the oyster sauce and a splash of water. Reduce the heat, cover, and braise for about 10 minutes, allowing the flavours to meld.
7. Add the halved bok choy, toss everything together, and cook until the sauce thickens and coats the ingredients. Serve immediately.

Bro Niu’s tips

Marinating the rehydrated shiitake in a little oil and sugar before braising really does make a difference — the mushrooms turn out more aromatic and have a better, silkier texture. Do not skip this step if you have 10 minutes to spare.

Community questions answered (selected)

• Q (reader): Can I use snow fungus (bai mu er) instead of cloud ear in this recipe? How long should I cook it? Bro Niu: If you use snow fungus, a soup-style preparation works better — simmer for about 1 hour. It’s best eaten with some of the cooked fungus, not just the liquid.

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Published August 25, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.