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. Nourilo 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.

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.

Nourilo’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.