Congee is widely popular in TCM cuisine! Great for digestion, its also packed with fiber and nutrients. Many of us in the U.S. do not have access to the traditional herbs and grains, so here I’m sharing a modified, fusion congee made with easy-to-get ingredients. With the added boost from our Better Than Coffee Culinary TCM Tonic Bag, It is an ideal breakfast dish that will give sustained fullness and energy through long mornings.
Protein-Rich Creamy Mushroom Oatmeal Congee | 高蛋白蘑菇燕麦粥
VEGAN | GLUTEN-FREE | NUT-FREE
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1 1/2 cups of chopped mixed fresh mushrooms (picture shows Shiitake, Golden Enoki, Breech) 新鲜菌菇
2-3 pieces of dried mushrooms (picture shows Dried Shiitake, Dried Black Wood Ear) 干菌菇
1 tbsp ginger, minced 姜片
1/2 cup of kale, chopped 羽衣甘蓝
Olive Oil 橄榄油
1/2 cup of old-fashioned oatmeal 燕麦
2 tbsp black sesame 黑芝麻
1 Better Than Coffee Culinary TCM Tonic Bag 精力药膳包
3 cups water 水
1 tbsp tahini 芝麻酱
2 tsp maple syrup or honey 枫糖浆/蜜糖
1 tbsp protein powder (optional) 蛋白粉
2 tablespoons of soy sauce 酱油
Sesame oil, to drizzle 芝麻油
In a pot, steep 1 tonic bag and the dried mushrooms with 3 cups of boiling water for 5 minutes.
In another pot, sauté chopped fresh mushrooms with olive oil, ginger, and kale. Add a splash of soy sauce and cook until fragrant.
Add in oats, sesame, and the mushroom-tonic stock. Stir and bring to boil.
Add tahini, maple syrup, protein powder. Make sure they dissolve properly.
Cook for another 5 minutes until oatmeal is soft and absorbs most of the liquid. Season with sea salt or soy sauce. Make sure to taste and adjust!
You can adjust the amount of liquid to achieve your preferred consistency. I like my porridge to be on the thicker side. It’s flexible! Don’t be afraid to add more liquid midway or cook longer to let the water evaporate.
Serve warm with a drizzle of sesame oil.