Garlic mixed mushrooms

serves 4 ingredients

● 15g dried black fungus

● 15g dried lily flowers or buds

● 2 tbsp vegetable oil

● 3 large garlic cloves, thinly sliced

● 4 tbsp oyster sauce, or vegetarian stir-fry sauce

● 1 tbsp Shaoxing wine

● 50g white mushrooms, halved or quartered

● 50g chestnut mushrooms, halved or quartered

● 1 tin whole straw mushrooms in water

● 125g pak choi, halved lengthways

● Sea salt and freshly ground black pepper

● 2 tsp cornflour paste

● Rice or noodles, to serve

1. In separate bowls rehydrate the dried black fungus and lily flowers or buds in boiling water for at least 15 minutes. They can be left to soak for up to 1 hour. Retain the liquid.

2. Heat the vegetable oil in a wok or frying pan over a high heat.

3. Add the garlic and fry for 2-3 minutes until fragrant, then add the oyster sauce (or vegetarian equivalent) and Shaoxing wine and cook for a few more minutes. Add the black fungus, lily flowers or buds, white mushrooms, chestnut mushrooms and straw mushrooms, with the water from the tin, then add in about 250ml of the liquid from the rehydrated fungus and lily flower buds.

4. Simmer for 10 minutes, so that the flavours infuse, then add the pak choi and cook for a further 5 minutes. Taste and season. If you would like extra sauce, add more of the rehydrating liquid. Taste and season as needed.

5. To thicken the sauce, add the cornflour paste and bring to the boil, then let it bubble away for a few minutes before taking off the heat.

6. Serve with a bowl of rice or tossed through noodles.