This recipe is even EASIER than my last "Easy fish maw with mushroom stew" recipe - you pre-soak them in warm water for 2 hours hence you can cut the cooking time by half. Usually we soak it before we pick the kids up from school, hence when we get back, we can quickly braise it and the dish is ready in less than 30 minutes. A complete one-pot dish with enoki mushrooms (also known as straw mushrooms), Chinese mushrooms and sugar snap peas. Super tasty!
Braised fish maw with mushrooms and sugar snap peas
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 20-25 minutes
2 cloves garlic, finely chopped
1 tbsp cooking oil
1 cup dried Chinese mushrooms, soaked for 2 hours and stalk removed
1 (25g) fish maw, soaked in warm water for 2 hours
2 pack enoki mushrooms, ends trimmed
130g sugar snap peas / sweet bean, topped and tailed
2 tbsp mushroom sauce
1 tbsp ginger wine
1. In a saucepan, heat oil over medium high heat. Add garlic and stir fry for 2 minutes until golden brown.
2. Add Chinese mushrooms and fish maw and stir fry for about a minute, then add the water and bring to the boil. Once boiling, turn down to medium low heat and simmer for 15-20 minutes, until the fish maw's texture is cooked to your liking. Season with mushroom sauce and ginger wine, to taste.
3. Add the enoki mushrooms and sugar snap peas and cook for a further 2 minute. Taste and season with some salt, if required. Serve immediately.
Note: Soaking the fish maw in hot/warm water will shorten its cooking time, convenient especially if you are in a rush.
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