Stir-Fry Mushroom Blend
Break out the wok and lets get the patina in that bad boy shining. Be sure to use a high heat oil like peanut or sesame. Place the wok over blazing high heat – the bigger the flame the better – and add your mushrooms. An explosive sizzle cracks through the air and a burst of steam rises! Caramelization takes over and the mushrooms need little else but a few moments of searing heat. You have achieved wok hay, mushroom style.
Shiitake, shredded Wood Ear, sliced Button mushroom, Cloud Ear, and Oyster mushrooms come together for a unique blend that is perfect for achieving mushroom wok hay. Wok hay is the Cantonese term for the flavors, aromas, and textures imparted to food through proper high heat wok cooking. It translates to “wok heat transfer,” “wok essence;” though a more romantic translation coined by cookbook author, Grace Young, would be “breath of the wok.”
These mushrooms sing ten thousand songs when properly cooked in a seasoned wok. Cooked on blazing high heat the mushrooms are able to caramelize and achieve wok hay: their natural flavors and texture are at their peak and need little seasoning. Perhaps add of bit of garlic, scallion, and ginger to the mix and wok it up to your heart’s content.
|Ingredients||Dried Shiitake Mushrooms, Dried Champignon Mushrooms, Dried Cloud Ear Mushrooms, Dried Wood Ear Mushrooms, Dried Oyster Mushrooms.|
|Recommended Applications||A versatile blend, including a wide array of mushroom varieties, well suited for any stir-fry recipe. Great when paired with shellfish, pork, beef, chicken, or mixed vegetables. Also fantastic when added to recipes for casseroles, oriental soups, rice dishes, or sauces try this flavorful mushroom blend out in your next dinner recipe.|
|Basic Preparation||Rule of thumb, 1 oz. of dry mushrooms reconstitutes to 3-4 oz. of mushrooms. To prepare, start by rinsing the product in cold, running water to remove any debris. To reconstitute, put the desired amount of mushrooms to be used in a bowl, cover with boiling water and then let them soak for 15-20 minutes prior to draining.|
|Cuisine||American, Asian, Chinese, European, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||United States|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|