Stir crazy
Award-winning cook and TV presenter Suzie Lee conjures up a Chinese feast to make at home mushrooms
Garlic mixed SERVES 4
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.
SERVES 6
75g caster sugar
●
1 tbsp (heaped) gelatine
● powder 1 tsp vanilla extract
●
350ml evaporated milk, plus
● extra to serve 350ml tinned
● mango purée, plus extra to serve Freshly cut mango
● chunks, to serve
1. Pour 150ml of boiling water into a 1-litre measuring jug, add the sugar and gelatine powder, then stir to dissolve.
2. Add the vanilla extract, evaporated milk and mango purée, then pulse with a handheld blender until everything is super smooth.
3. Pour the mixture through a sieve into a clean bowl or jug to remove any bits, then divide among six glasses or ramekins.
4. Cover with clingfilm and leave in the fridge for at least 4 hours, or overnight.
5. Once you are ready to serve, add a layer of evaporated milk and drizzle over some mango purée. Add mango chunks to serve.