Chinese cooks have always loved the intensity of flavour of dried shiitake mushrooms, but I like highlighting the fantastic range of cultivated exotic Asian mushrooms. Mushrooms are an excellent vehicle for flavour and work really well when cooked Chinese-style. This stir-fry celebrates the individual textures and colours of five varieties; the delicacy of oyster and enoki, the slightly meaty, robust flavour of fresh shiitakes and swiss browns and the crunch of cloud ear.
¼ cup peanut oil
6 ginger slices
1 tsp sea salt
100g fresh shiitake mushrooms, stems discarded and caps finely sliced
150g fresh oyster mushrooms, cut in half
200g fresh swiss brown (portobello) mushrooms, stems discarded and caps sliced
⅓ cup shao hsing wine or dry sherry
2 tsp brown sugar
2 tsp light soy sauce
2 tsp malt vinegar
1 tsp sesame oil
100g fresh, black cloud ear fungus
100g fresh enoki mushrooms, trimmed
1. Heat oil in wok until surface begins to shimmer slightly. Add ginger and salt and stir-fry for 10 seconds. Add shiitake, oyster and swiss brown mushrooms and stir-fry for 30 seconds.
2. Add wine (or sherry) and continue to stir-fry for 20 seconds.
3. Add sugar, soy sauce, vinegar and sesame oil and stir-fry for one minute. Toss in black cloud ear fungus and enoki mushrooms and stir-fry for a further minute, or until mushrooms are just tender.