Special Diet

  • small handful of dried black fungus
  • 1½ tablespoons sunflower oil
  • 3 garlic cloves, finely chopped
  • 500 g (1 lb) mixed mushrooms (such as oyster, shiitake and button)
  • 1 small onion, cut into 6 wedges
  • 3 tablespoons vegetable stock or water
  • 2–2½ tablespoons oyster sauce
  • 5 cm (2 inch) piece of fresh root ginger, peeled, finely sliced
  • 2 spring onions, slivered
  • coriander leaves, to garnish

Soak the dried fungus in boiling-hot water for 3–4 minutes until it is soft, then drain. Remove and discard the hard stalks.

Heat the oil in a wok or large frying pan and stir-fry the garlic over a medium heat until it is lightly browned.

Cut any large mushrooms in half and remove the hard stalks. Add the mushrooms, fungus, onion, stock, 2 tablespoons of oyster sauce and ginger and stir-fry for another 4–5 minutes. Taste and adjust the seasoning, using the rest of the oyster sauce if necessary.

Spoon on to a serving plate, garnish with coriander leaves and serve immediately.

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