Asian recipes, food, markets and placces to eat in US

How To Rehydrate Chinese Dried Mushrooms

image source: Marky’s

Chinese dried mushrooms (also called black mushrooms or dried shiitake mushrooms) have an intense meaty flavor that enhances the flavor of soups, stir-fries, and braised dishes. However, the dried mushrooms must first be rehydrated. This is true even if you’re planning to use them in a soup or broth. Besides giving them a plumper texture, soaking the dried mushrooms helps remove any particles of dirt.

Steps for Rehydrating Chinese Dried Mushrooms:

  • Gently rinse the dried shiitake mushroom with cold water.

  • Place the dried mushrooms in a bowl with warm water to cover. (Note: You will probably need to place a small plate, lid from a pot, or another item on top of the bowl to keep the mushrooms from floating).

  • Soak the Chinese dried mushrooms in warm water for about 20 to 30 minutes or until softened. The exact soaking time will depend on the thickness of the caps. The warm water temperature should be roughly the same temperature as bath water.

If you’re in a hurry, soak the dried mushrooms in hot water for 15 to 30 minutes. This is not ideal, because hot water will affect the mushrooms’ flavor. After you have softened them in hot water, you will find dried shiitake mushrooms aren’t as aromatic as they usually are.

Cold water is definitely the best way to rehydrate dried shiitake mushrooms as it helps the mushrooms retain all their flavor

What to Do With the Leftover Soaking Liquid

The liquid from soaking the dried mushrooms can be used to enhance the flavor of soup or braising liquid or added to stir-frying vegetables to prevent them from drying out. It also makes a great vegetarian/ vegan-friendly substitute for chicken stock in recipes.

And don’t throw out the cut mushroom stems; they are a great way to add extra flavor to a soup. Just seal in a plastic bag and freeze until needed.

Recipes Using Chinese Dried Mushrooms

Oyster Sauce Chicken With Spinach Noodles: This recipe tells you how to make delicious oyster sauce chicken and how to make super healthy homemade Chinese spinach noodles.

Delicious Steamed Egg With Seafood Recipe: Here’s a delicious steamed egg with seafood recipe. This is a favorite childhood dish and is commonly served in Taiwanese households

Mu Shu Pork: The famous northern Chinese dish, with a selection of Chinese vegetables that can include Chinese mushrooms, cloud ears, and lily buds representing a forest scene.

Shrimp With Chinese Greens: An easy stir-fry. If using Chinese mushrooms, feel free to replace the chicken broth in the recipe with the same amount of (strained) liquid from soaking the mushrooms.

Shu Mai Dumplings: Steamed dumplings filled with Chinese mushrooms, fresh ginger, spring onions, and Chinese seasonings.

Soy Sauce Chicken With Dried Shiitake Mushrooms: In many areas of the world Chinese black mushrooms are more commonly known as Shiitake mushrooms. In this recipe, marinated chicken thighs are browned and then simmered with onion in reserved marinade.

Stir-fry Beef With Oyster Sauce: Thin slices of beef steak are marinated, and then finished off with Chinese mushrooms and snow peas in a special sauce.

Stir-fry Mushrooms in Oyster Sauce: Strained liquid from soaking the Chinese mushrooms forms the base of the oyster-flavored sauce, which also includes dark soy sauce and Chinese rice wine.

Stir-fry Fish Cubes: Chinese mushrooms add an earthy flavor to this recipe.

Buddha’s Delight: A simplified version of the popular vegetarian dish, traditionally served on the first day of Chinese New Year.

Braised Tofu: In this recipe, medium or soft tofu and vegetables are braised in a simple, flavorful mixture of soy sauce, stock, and sugar, with a splash of Asian sesame oil added at the end.

Source - The Spruce Eats

Hoshi Amp Sushi Serves Japanese And Korean Fare In Miami Beach

Chef Dongwook Seo thinks eating fresh seafood is one of life's richest pleasures. His first restaurant, Hoshi & Sushi, serves sushi that's a mix of simplicity and invention.

Born in South Korea, Seo moved from Seoul to the Sunshine State more than a decade ago. He worked as a sushi chef at a restaurant in Orlando and then at the Fontainebleau's Blade before opening his own place. Located on the ground floor of a condo building on Millionaire's Row in Miami Beach, Hoshi & Sushi is a two-room, 60-seat eatery filled with hanging lanterns, wooden seating, and Japanese-themed wallpaper. Artistic Asian mirrors and contemporary pop music lend an unpretentious, friendly vibe.

Though Seo comes from Seoul, the menu lists mostly sushi dishes, along with a smattering of Korean items. He says he chose to serve sushi because it's more popular stateside than traditional dishes from his homeland. That being said, Seo hopes to introduce more Korean menu items and eventually open a restaurant serving those dishes. Selections at Hoshi & Sushi change seasonally and use both imported and local fresh fish the chef procures daily.

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Begin your meal with hamachi jalapeño, made with the fatty belly meat of yellowtail and spicy ponzu ($12.95). Continue with the Korean-inspired bulgogi taco, filled with juicy teriyaki-marinated steak and sautéed mushrooms ($9.95); the takoyaki, a ball-shaped octopus fritter ($9.95); or coconut shrimp served with a sweet chili sauce ($10.95).

Sushi combination
Courtesy of Hoshi & Sushi

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    Standout signature rolls are the Geisha, a fusion of salmon and avocado drizzled with truffle sauce ($14.95); and the Gangnam-Style, made with tempura shrimp, eel, tuna tataki, and avocado. Tempura lobster and avocado are crowned with tuna and salmon in the hearty ten-piece Godfather roll ($15.95), and sushi combos range from 16 pieces ($16.95) to a boat for two ($54.95).

    Warm dishes include bulgogi ($17.95); deep-fried agedashi tofu with mushrooms, warm teriyaki, and ponzu ($8.95); and a tempura vegetable roll with avocado, cucumber, and asparagus ($8.95).

    Pair your meal with a bottle of sake, such as the Hana Fuga Peach ($18) or Yuki Lychees ($28). Hoshi & Sushi also delivers directly to the sands of Mid-Beach, so you can eat while you sunbathe.

    Hoshi & Sushi. 5401 Collins Ave., Miami Beach; 305-763-8946; Tuesday through Sunday noon to 11 p.m.

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      Korean Ground Beef Stir Fry

      Korean Ground Beef Stir Fry is incredibly easy to make and has the best flavor!  This is a recipe that my kids beg me to make every single week! 

      Korean Ground Beef Stir Fry

      There is one thing that I can count on all of my kids to eat and it is this recipe for Korean Ground Beef Rice Bowls.  In fact, my cute ten year old makes it for the family each week.  I decided to switch it up a little when we made it this week and turn it into a stir fry!  Let me tell you.  This was so incredible with fresh veggies added.  The sauce is the absolute best on this and it makes the flavor out of this world good.   We are reminded every single time that we make it why it is a favorite at your house.  I know that it will become a favorite at your house, and if my ten year old can make it, you can too!

      How do you make stir fry?

      • In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.  Remove and set aside on a plate.
      • Drain the grease and add olive oil and veggies and cook until tender.  Add the ground beef back to the skillet.
      • In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
      • Serve over hot rice and garnish with green onions and sesame seeds


      We used our families favorite vegetables in this which include sugar snap peas, carrots, red bell pepper, zucchini and mushrooms.  You can always customize this to your families taste and preference.  I love making a meal in one that is packed with delicious and fresh vegetables.

      var ai_script = document.getElementsByClassName ('ai-viewports'); ai_insert_viewport (ai_script [ai_script.length - 1]);

      What vegetables are good in a stir fry?

      • Broccoli
      • Yellow or White Onion
      • Water Chestnuts
      • Baby Corn
      • Asparagus
      • Bok Choy
      • mung bean sprouts


      More delicious stir fry recipes to try:

      5.0 from 1 reviews
      Korean Ground Beef Stir Fry
      Prep time
      10 mins
      Cook time
      10 mins
      Total time
      20 mins
      Korean Ground Beef Stir Fry is incredibly easy to make and has the best flavor!  This is a recipe that my kids beg me to make every single week!
      Author: Alyssa
      Serves: 4-5
      • 1 pound lean ground beef (90% lean)
      • 3 garlic cloves, minced
      • 1 Tablespoon olive oil
      • 1 red bell pepper, diced
      • 1 zucchini, sliced
      • ½ cup sugar snap peas
      • ½ cup shredded carrots
      • 8 ounce mushrooms, sliced
      • ½ cup packed brown sugar
      • ½cup reduced-sodium soy sauce
      • 1 Tablespoon sesame oil
      • ½ teaspoon ground ginger
      • ¼ teaspoon crushed red pepper flakes
      • ½ teaspoon pepper
      • sliced green onions and sesame seeds for garnish
      1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Remove the ground beef and set aside on a plate.
      2. Drain the grease and add 1 Tablespoon olive oil to the skillet. Add bell pepper, zucchini, snap peas, carrots, and mushrooms. Saute 2-3 minutes or until tender. Add the ground back to the skillet.
      3. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
      4. Serve over hot rice and garnish with green onions and sesame seeds.




      Slow Cooker Korean Short Rib Tacos

      Prep: 8 hr
      Cook: 25 min
      Total: 8 hr 25 min
      Ingredients Directions Nutrition
      6 servings

      Slow-Cooker Short Ribs

      2½ pounds boneless beef short ribs

      Kosher salt and freshly ground black pepper

      2 tablespoons extra-virgin olive oil

      1 large sweet onion, diced

      3 cloves garlic, minced

      2 cups beef broth

      1 cup crushed tomatoes

      1½ tablespoons gochujang

      ¼ cup light brown sugar

      ¼ cup rice vinegar


      12 eight-inch flour tortillas

      ½ small green cabbage, finely shredded

      12 dill pickle spears

      ⅓ cup roughly chopped cilantro

      Freshly ground black pepper

      1. Make the Slow-Cooker Short Ribs: Season the short ribs with salt and pepper. In a large pot, heat the oil over medium heat. Add the short ribs and sear until well browned on all sides, 9 to 12 minutes.

      2. Remove from the pan and place into the slow cooker. Add the onion, garlic, beef broth, crushed tomatoes, gochujang, brown sugar and vinegar and stir to combine.

      3. Turn the slow cooker on low and cook the short ribs until they are very tender, 7½ to 8 hours.

      4. Remove the meat from the slow cooker and shred with forks. Strain the remaining ingredients from the slow cooker into a medium pot. Bring the mixture to a simmer and cook until slightly thickened, 15 to 20 minutes. Add the sauce to the meat and toss well to combine.

      5. Make the tacos: In a large skillet, heat the tortillas one at a time. To build the tacos, divide the meat, cabbage and dill pickle spears between the tortillas. Top with black pepper and cilantro.

      883 calories

      49g fat

      69g carbs

      45g protein

      15g sugars

      Powered By

      Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

      My Rating:
      Average (44):


      Pineapple Korean Chicken Thighs

      Prep: 10 min
      Cook: 25 min
      Total: 35 min
      Ingredients Directions Nutrition
      4 servings

      2 tablespoons extra-virgin olive oil

      8 chicken thighs

      Kosher salt and freshly ground black pepper

      1 red onion, minced

      3 garlic cloves, minced

      1 tablespoon minced fresh ginger

      2 tablespoons gochujang

      3 tablespoons soy sauce

      3 tablespoons rice vinegar

      1 pineapple, peeled and cored, thickly sliced

      1 bunch scallions, thinly sliced on the bias

      1. Preheat the oven to 375°F. Heat the oil in a large, oven-safe skillet over medium heat.

      2. Season the chicken with salt and pepper. Place the chicken skin side down into the hot skillet and cook until the skin is evenly golden brown and crisp, 7 to 9 minutes.

      3. Turn the chicken over and cook for about 3 more minutes. Transfer the chicken to a plate. Remove all but 1 tablespoon fat from the pan.

      4. Add the onion, garlic, and ginger and sauté until the onion is tender, about 5 minutes. Add the gochujang, soy sauce and rice vinegar. Bring the sauce to a simmer, and simmer until it reduces by about half and becomes thick and syrupy. Remove the pan from the heat.

      5. Return the chicken to the skillet, skin side up, and arrange the pineapple in the skillet. Transfer the skillet to the oven and cook until the chicken is cooked through and the sauce has thickened a bit more, 12 to 17 minutes.

      6. Brush the sauce over the chicken. Garnish the chicken with scallions and serve immediately.

      888 calories

      57g fat

      41g carbs

      54g protein

      25g sugars

      Powered By

      Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

      My Rating:
      Average (172):