By Keith Floyd
Do take the trouble to find the right mushrooms for this dish. White mushrooms do not have the necessary flavor. It may look like a complicated recipe, but it is really worth the trouble for that authentic Chinese taste.
Put the grated ginger in a small pan, then cover with water and boil for about 1 minute. Strain and keep the water, discarding the ginger.
Blanch the mushrooms in the ginger water for about 1 minute, then drain well. Cook the mushrooms in hot vegetable oil for about 1 minute to seal, then drain and set aside.
Put all the sauce ingredients into a small bowl, then mix together and