Sides and Salads Recipes - Mushroom and Choi Sum Stir-fry Recipe

Ingredients

• 4 dried black Chinese mushrooms

• 150ml/2/3 cup hot water

• 450g/1lb pak choi (bok choy) or choi sum

• 50g/2oz/3/4 cup oyster mushrooms, preferably wild

• 50g/2oz/3/4 cup fresh shiitake mushrooms

• 15ml/1 tbsp vegetable oil

• 1 garlic clove, crushed

• 30ml/2 tbsp oyster sauce

Serves 4

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Method:

1. Soak the dried Chinese mushrooms in the hot water for 5 minutes to soften.

2. Tear the pak choi or choi sum into bite size pieces with your fingers. Place in a bowl and set aside.

3. If any of the oyster or shiitake mushrooms are particularly large, use a sharp knife to halve them.

4. Strain the Chinese mushrooms and cut off the stems. Heat a wok, then add the oil. When the oil is hot, stir-fry the garlic until it has softened but not colored.

5. Add the greens to the wok and stir-fry for 1 minute. Toss in e oyster and shiitake mushrooms with the Chinese mushroom caps, and stir-fry for 1 minute.

6. Add the oyster sauce, toss well and serve immediately.

Use the mushrooms recommended for this dish - wild oyster and shiitake mushrooms have particularly distinctive, delicate flavors that work well when stir-fried.

Cook's Tip: Dak choi, also called bok choy, and its cousin, choi sum, are both attractive members of the cabbage family, with long, smooth white stems and dark green leaves. Choi sum is also known as lowering cabbage and is distinguished by its yellow flowers.