Mushrooms in Rice Wine Recipe
Vegetables Recipes

Ingredients

100 g/31/2 oz

400 ml/14 fl oz
1 bunch
2 tbsp
4 tsp
100 ml/31/2 fl oz
5 tbsp
1/2 tsp

dried tong koo mushrooms (shiitake  mushrooms)
hot water
spring onions
oil
sugar
rice wine
light soy sauce
corn flour

Method:

1. Soak the dried mushrooms in the water for about 30 minutes.

2. Remove the mushrooms from the water, and set the water aside. If necessary, chop the mushrooms into smaller pieces, removing and discarding the stems.

3. Trim and wash the spring onions. Cut into 5 cm/2 in pieces and cut these lengthwise into thin strips.

4. Heat the wok, pour in the oil and heat. Stir-fry the spring onions and mushrooms for about 4 minutes.

5. Mix the water used to soak the mushrooms to a smooth paste with the sugar, rice wine, soy sauce and corn flour and pour into the wok. Cook the vegetables for a further 4 minutes until the sauce thickens a little.

6. Serve as an accompaniment to steamed fish or poultry dishes.

Tip : You can of course also use fresh shiitake mushrooms for this dish. Buy about 625 g/11/2 lbs. You could use ordinary cultivated mushrooms as a cheaper alternative, but they are not as aromatic.