Pickled Shiitake Mushrooms

• 75 ml vegetable oil
• 2 teaspoons Sichuan peppercorns
• 5 small

Heat the oil in a wok, add the peppercorns and chillies and cook until blackened. Add the sugar, vinegar, soy sauce, ginger and mushroom slices. Remove from the heat, then cover and leave overnight in the refrigerator. Keeps for up to 2 weeks. Strain the mushrooms from their liquid before using.