1 tablespoon canola or vegetable oil, plus more for brushing
2 cups (470ml) room temperature water
2 cups (470ml) just boiled water
3 tablespoons thinly sliced scallions
3 tablespoons chopped cilantro
sweetened cheung fun soy sauce (see note 2 for recipe)
red pepper flakes
toasted sesame seeds
Stir Fry Mushrooms
Cut the king trumpet mushrooms in half, crosswise. Then, slice each section into 1/8-inch slices. For the larger slices of mushroom that look like a “T”, slice those in half vertically so that you get two L-shaped pieces. Trim the ends of the oyster and shimeji mushrooms. If your oyster mushrooms are fairly large, slice them in half or quarters. Wash the mushrooms thoroughly.
Heat a wok (or pan) with 1 tablespoon oil over medium-high heat. Add the minced garlic and cook for about 15 to 30 seconds, until fragrant. Next, transfer the mushrooms to the wok and sauté for about 2 minutes. Add 1/4 teaspoon salt and 1 1/2 tablespoons teriyaki sauce and stir. Turn off the heat. Add the grated ginger and toss to coat the mushrooms with ginger.
Transfer the cooked mushrooms to a plate and let cool for 10 minutes.
Whisk together all the flours, sugar, and salt in a mixing bowl. Add 1 tablespoon of oil and 2 cups of room temperature water to the batter and stir to combine. Some of the flour will clump up. Don’t worry–keep stirring and the flour will loosen eventually.
Gradually add the boiled water to the batter. Pour the water in a steady stream with one hand and stir the batter with the other hand. You can place a towel underneath the bowl to steady it while you pour and stir.
Set the batter aside. Note that the flour sinks to the bottom in just a few minutes. Make sure to stir the flour before each time you are ready to prepare the cheung fun.
Prepare Mushroom Cheung Fun
Set the steamer box directly over the stove. Use a measuring cup with a spout to pour 5 to 6 cups of water to the bottom of the cheung fun steamer. Slide one of the steaming trays into the steamer. Turn the heat to medium-high and bring the water to boil.
Set up your cheung fun making station. Have a small bowl of oil (about 3 tablespoons) ready and grab a brush to grease the steaming trays. Transfer the chopped scallions and cilantro in a small bowl. Make sure the batter and mushrooms are nearby.
Once the water has boiled, use the brush to lightly grease the bottom of the tray with oil. Stir the batter to mix up the flour and water and scoop about 2/3 cup of batter over the rack.
Add some cooked mushrooms about 1/3 of the way up from the bottom edge. Scatter a small pinch of scallions and cilantro over the rest of the batter.
Slide the steamer tray into the steamer box and cook for 2 minutes.
Prepare the next cheung fun as the first one cooks.
Steam and Roll Cheung Fun
Pull the cheung fun tray out the box. Use an oven mitt or kitchen towel to hold onto the handle because it is hot!
Let the cheung fun cool for a few minutes before rolling it up.
Use one or two bench scrapers to lift the noodle sheet from the bottom of the pan, and start rolling up the cheung fun. Use the scrapers to help you transfer it to a plate.
Continue cooking the remaining cheung fun, making sure to grease the steaming tray and stirring the batter before each batch.
Serve the cheung fun with sweet soy sauce, red pepper flakes, toasted sesame seeds, and chili oil, if you like.
Alternative Cooking Method
Place a steaming rack in the center of a wok. You want to use a wok that is at least 14-inches wide so that it is easy for you to place and remove an 8×8 pan from the wok. Fill the wok with water, enough so that the water level is just below the steamer rack.
Cover the wok and bring the water to boil. You can leave the steaming rack in the wok as the water boils.
Lightly brush an 8×8 square baking pan with oil. Pour just over 1/3 cup of batter to cover the bottom of the pan. Scatter some cooked mushrooms about 1 inch above the bottom edge. Then, scatter a pinch of scallions and cilantro over the rest of the pan.
Uncover the wok and carefully lay the 8×8 pan over the steaming rack. The steam can be scalding hot, so using oven mitts is helpful here. Cover the wok and steam the noodle for 2 minutes. Ues oven mitts or a towel to remove the pan. Let the cheung fun cool for a few minutes before using a scraper to roll it up.
NUTRITION INFORMATION: Amount per roll (no toppings): Calories: 214, Total Fat 7.4g, Saturated Fat: 1.1g, Cholesterol: 0mg, Sodium: 280mg, Total Carbohydrate: 35.7g, Dietary Fiber: 0.8g, Sugar: 2.6g, Protein 2.3g
Enoki, shiitake, and nameko mushrooms are also great alternatives. Some dim sum restaurants also throw in wood ear (木耳) or similar types of plant fungus.
Sweetened soy sauce recipe: Mix 1/2 cup hot water, 2 tablespoons sugar, 3 tablespoons soy sauce, and 1/2 teaspoon sesame oil. Taste and add another half or full tablespoon of soy sauce, if necessary.
Don’t overcook the rice noodle sheets as they can crack. This becomes an issue if you leave the noodle sheets in the steamer box or wok for over 5 minutes.
Don’t pour the batter onto a steaming tray or square pan until you are just about ready to steam the rice noodle sheet. You’ll notice that if you leave the raw batter on the steaming tray for too long, the flour starts sinking to the bottom.