The wok is perfect for making quick and easy dishes that are also very tasty and satisfying. Here is one of my favourites, always reliable fare when I am in a hurry but want an enjoyable treat. It is quick, easy and economical. Stir-frying them in the wok leaves the mushrooms slightly firm with a wonderful texture: nothing mushy about them. I like to leave them whole which makes their preparation even easier.
Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the mushrooms and salt and stir-fry them for 1 minute. Then add the Shaoxing rice wine or dry sherry, soy sauce, sugar and water and continue stir-frying for 5 minutes or until the mushroom liquid has been reabsorbed by the mushrooms or evaporates. Finally, add the sesame oil, give the mushrooms a few stirs and serve at once.
© 1996 Ken Hom. All rights reserved.