Make this easy one-pot dish with a delicious umami Chinese sauce. It’s flavour-packed and full of different textures
Prep:15 mins
Serves 4
50g dried whole shiitake mushrooms15g dried wood ear fungus50g dried bean curd stick, sliced into 3 (see tip, below)2 tbsp vegetable oil1 garlic clove, finely gratedthumb-sized piece of ginger (around 20g), finely grated1 tbsp shaosing wine15g Chinese celery, sliced1 tbsp oyster sauce (see tip, below)1½ tbsp light soy sauce½ tbsp dark soy sauce½ tbsp sugar1 small carrot (around 80g), cut into thin strips45g glass noodles1 spring onion, finely sliced1 tsp sesame oil
STEP 1Tip the shiitake mushrooms, wood ear fungus and dried bean curd into three separate bowls and pour around 300ml boiling water into each, to cover the contents. Leave for 1 hr, then drain, keeping only the mushroom water.STEP 2Cut the stems away from the shiitake mushrooms, then slice the stems and tops into even strips and set aside. Slice the bean curd into 5cm-thick pieces and set aside, then thinly slice the wood ear fungus into pieces, too, before setting aside.STEP 3Heat 1 tbsp of the vegetable oil in a pan over a medium-high heat. Add half the garlic and all the ginger, stir in the mushrooms and cook on a medium-high heat for 1 min before adding the shaosing wine. Mix, then tip into a bowl and set aside. In the same pan, still over a medium-heat, add the remaining 1 tbsp vegetable oil and the remaining garlic, then stir in the Chinese celery and cook for 1 min before setting aside.STEP 4Combine the mushroom water with 250ml cold water in the pan and bring to the boil. Add back the mushrooms and bean curd and cook on a medium-low heat for 15 mins. Add the oyster sauce, light soy sauce, dark soy sauce, sugar and ½ tsp salt, then mix well.STEP 5Add the wood ear fungus, cook for 10 mins, then add the Chinese celery and carrot strips and cook for 5 mins.STEP 6Put the glass noodles in a heatproof bowl, then pour over boiling water and soak for 3-4 mins. Drain the glass noodles, add to the pan and mix well, then cook for a further 2-3 mins. Scatter over the spring onions and drizzle over the sesame oil to serve.
