MUSHROOM STIR-FRY SAUCE

Makes 1 small jar

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 20 minutes

medium dried shiitake or

Chinese mushrooms 4 boiling water 1 cup oil (vegetable, groundnut or coconut) ½T nori seaweed sheet

1, ground into a powder light soya sauce 2T dark soya sauce ½T sugar 1T salt ¼t cornflour 1t

1 Rinse the mushrooms under warm water and put into a large bowl. Pour over the boiling water and leave to soak for 15 minutes until soft. Gently squeeze the excess water out of the mushrooms, reserving the liquid for later. Remove and discard the stalks from the mushrooms, then cut the caps into 4 slices. 2 Heat a wok or non-stick frying pan over a medium heat, add the oil and fry the mushroom slices for 3 minutes. Remove and set aside. 3 Place the mushroom liquid, powdered nori, fried mushrooms, soya sauces, sugar, salt and cornflour into a blender and blitz until smooth.

Pour the mixture into a small saucepan and gently simmer until the sauce has thickened and reduced by about a third. Remove from the heat and allow to cool. CARB-CONSCIOUS, FAT-CONSCIOUS, DAIRY-FREE, MEAT-FREE

Cook’s note: Store in an airtight container. The sauce can be kept in the fridge for 1 week or in the freezer for up to 3 months. Freeze the sauce in icecube trays – once frozen, transfer to a Ziploc bag kept in the freezer. Defrost only as much as you need each time.