Dried shiitakes are a great ingredient. They take on a flavour and texture that far outweighs the fresh; a real earthiness that makes them a favourite ingredient in all sorts of dishes. They have a great meaty taste and are perfect as a vegetable for a shared table.
Pound the ginger, garlic and sugar in a mortar with a pestle to form a rough paste. Or use a blender to process the ingredients, adding
Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the mushrooms until they begin to colour. Add the paste and stir-fry until fragrant, then deglaze the wok with the shaoxing. Add the reserved soaking liquid and both the soy sauces and bring to the boil. Reduce the heat, cover with a lid and simmer for 15 minutes.
Spoon the mushrooms into a bowl and sprinkle with the spring onion and pepper and drizzle with the sesame oil to serve.
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