Black Chinese mushrooms have been a mainstay of Chinese cuisine for many centuries. Research has proven what Chinese cooks and herbalists have known since ancient times — that mushrooms give a powerful boost to the human immune system. The carrot, when combined with mushrooms, provides a crunchy counterpoint to the chewy texture of the mushrooms and contributes its own considerable nutritional value to this dish. For some extra color and variety, try adding half a cup of fresh or frozen green peas along with the carrots.
10–12 dried black Chinese mushrooms
2 carrots, washed, grated or thinly shredded
2 tablespoons oil
1 in (2½ cm) fresh ginger, thinly shredded
4 to 5 cloves garlic, minced
2 spring onions, minced
Sauce
2 tablespoons rice wine
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
½ teaspoon salt
1 Soak dried mushrooms in hot water for 15 minutes, then drain, reserving the liquid. Remove the stems, then slice the caps very thinly.
2 Mix together all the Sauce ingredients in a small bowl and set aside.
3 Heat oil in a wok over medium heat, then add the mushrooms, ginger, and garlic together. Stir-fry for 2 minutes, then add the sauce and continue to stirfry for 1 minute more.
4 Add the carrots and 80 ml (⅓ cup) of the mushroom water. Stir to blend, cover wok with lid, reduce heat to low, and cook for 3 to 4 minutes. Remove from heat, stir in the spring onions, transfer to a platter and serve.
Serves 4
Preparation time: 20 mins
Cooking time: 10 mins