Mok Yee (Wood Ear Mushrooms)
Mook Yee (Wood Ear Mushrooms)
8 3.5-oz. pkg. dried bamboo shoots
16 lb. (Farmer John) pork butt bones
8 2.5-oz. wood ear mushroom or black fungus
1 C. thick soy sauce
13 oz. bean sauce
10 oz. red bean curd sauce
10 oz. pure cane golden brown sugar
3 oz. (handful) star anise, smashed into halves
½ C. chicken broth
1½ C. vegetable oil
1½ t. monosodium glutamate (optional)
4 days before cooking:
Wash and rinse bamboo shoots. Place bamboo shoots in pot of water to almost full. Boil. Lower heat and continue to par boil for 1 hour. Remove from stove. Let soak covered for 24 hours.
3 days before cooking:
Dump old water, wash and rinse bamboo shoots. Repeat process from the day before.
2 days before:
Wash and rinse bamboo shoots. Bamboo shoots will have expanded in size, and will be soft in texture. Keep the tender parts, throw away the tough ends or parts. Cut bamboo shoots lengthwise, than chop to make 2½”x1” shapes. Put bamboo shoots in enough clean water to keep moist and let soak. Refrigerate until ready to cook.
1 day before:
Clean and soak black fungus in water, making sure the water completely covers the fungus. The fungus, like the bamboo shoots, will expand in size, and be soft in texture. Rinse the fungus, then chop into pieces. I prefer large pieces. Refrigerate until ready to cook.
Cooking Day:
Clean and wash bones. Put in boiling water and boil for about 15 minutes. Take bones out; clean and rinse in cold water. Chop bones into small chunks (about 2”x2”). Boil again for 5 minutes to get rid of blood. Stir. Take out, keeping the flavored bone water hot.
Put the bamboo shoots into the same flavored bone water. Stir for 5 minutes. Take out and rinse. Throw out bone water.
Mix together soy sauce, bean sauce, red bean sauce, sugar, anise and broth.
Place pork bones in a large 20 qt. pot (I use two 10 qt. pots), add 2 of sauce mixture on top of pork. Add bamboo shoots on top of pork, add 2 sauce on top of bamboo shoots. Add mook yee on top of bamboo shoots, add rest of sauce on top. Finish by adding 1 C. of vegetable oil on top.
On medium high temperature, cook everything for about 45 minutes. Stir after 45 minutes and cook another ½ hour. If too dry, add chicken broth. If too much water, keep lid off and let evaporate.
Dish should look wet, not watery. Stir every once in awhile. Don’t overboil. Serves 40 to 50 people.
Note: Recipe may be reduced (e.g., in half) for smaller amounts.
