Stir-fried Vegetables with Black Chinese Mushrooms
6 large dried black Chinese mushrooms, soaked in hot water for 20 minutes
750 ml (3 cups) water
1 head broccoli, cut into small florets
½ head cauliflower, cut into small florets
4 tablespoons oil
4 slices fresh ginger, minced
1 clove garlic, minced
2 spring onions, cut into lengths
1 tablespoon rice wine
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
2 teaspoons sesame oil
1 Slice the soaked mushroom caps into thin strips and discard the stems, reserving the soaking water.
2 Place the water in a covered pot and bring to a boil. Add the broccoli and cauliflower florets and let the water return to a full boil. Blanch the vegetables for 1 minute , then drain in a colander.
3 Heat the oil in a wok until smoking, and add the ginger, garlic, spring onions and mushrooms. Stir for 1 minute. Add the wine and soy sauce, and stir-fry for 2 minutes.
4 Stir in the vegetables, and season with the salt, sugar, sesame oil, and 2 tablespoons of the mushroom soaking water. Cook for 2 more minutes and serve.
Serves 4
Preparation time: 20 mins + 20 mins soaking time
Cooking time: 15 mins