The easiest way to use horseradish is to simply cut off the brown peel and shred or grate some fresh horseradish to serve as a flavoring for hearty soups or stews. Shred as close to serving time as possible, since horseradish turns bitter and discolors within a few hours.
Krachaiis not just any rhizome, but a very specific kind with its own distinctive piquant flavor and tangy fragrance that cannot be mistaken with other members of the ginger family to which it belongs. Known also as "lesser ginger", "lesser galangal" and "Chinese key," this root is comprised of a cluster of long, slender, orangish brown fingers joined to an insignificant, knobby ginger-like rhizome. It has an exuberant, aromatic quality. The fingers are cut into fine slivers and tossed along with other fragrant herbs into hot-and-spicy seafood stir-fries, curries and soups.
Our oyster mushrooms come in a spectrum of colours - pink, grey, white and yellow. They are often called designer mushrooms due to these unusual colours.
Oyster mushrooms can be sauteed, stir-fried, braised, roasted, fried, or grilled. Use the mushrooms whole or sliced. Asian chefs simply tear the mushroom into desirable sizes before adding it to their woks.
Oyster mushrooms are delicate, tender and cook very quickly. This makes them a great option for quick meals, vibrant stir-frys and simple soups. Packed full of nutrients, mushrooms offer a boost of umami that provides a rich undertone that's almost meaty in flavor and can add earthiness and texture to several dishes. Cultivated oyster mushrooms are not only sweet tasting but versatile, because they can be used as a subtle flavoring agent in many ways. If you prepare a dish that requires a long cooking time, add these mushrooms at the last stage of cooking.
The taste of oyster mushrooms is very mild, and some describe it as subtly woody or like seafood. What makes this mushroom so unique is their texture. They can have a very meaty texture when prepared properly!
The oyster mushroom is frequently used in Japanese, Korean and Chinese cookery as a delicacy.
Oyster mushrooms are not grown in soil and shouldn't need mush washing. Gently clean each mushroom with a damp cloth. If you have a lot of oyster mushrooms you can rinse them, but be careful not to rinse for too long as they can become water logged where some flavour can be lost.
When cooking oyster mushrooms, the key point is to remove or reduce its water content. Mushrooms can absorb water quickly and release it out when cooked. So the sauce becomes watery and cannot cling to the dish itself. If you do plan to wash them, squeeze the water out and drain them in ventilated places for 30 minutes or so. Or if the mushrooms are clean enough, clean them with a wet cloth.
Named oyster mushroom since the shape of the cap resembles oysters found in the sea.
This leafy green Chinese vegetable belongs to the cabbage family (though tastes nothing like cabbage!). It has long green, slightly ribbed leaf stalks and soft oval green leaves. The leaves and stems are best suited to brief stir-frying or steaming to retain their mild flavour.