Ingredients
15-20 dried black mushrooms
2 cloves garlic
2 slices ginger
2 tbsp vegetarian oyster sauce
2 tbsp dark soy sauce
2 tsp Chinese rice wine or dry sherry
½ tsp SIDS CRAZY SALT
1 tsp sugar
⅓ cup reserved mushroom soaking liquid
A few drops sesame oil
1 spring onion, chopped
2 tbsp rice bran oil
Directions
Reconstitute the mushrooms by soaking in warm water for 20 minutes until they have softened. Squeeze to remove any excess liquid and slice. Reserve ⅓ cup of the soaking liquid.
Mince the garlic and ginger. Cut the spring onion on the diagonal into 2 cm pieces. In a small bowl, combine the oyster sauce, SIDS CRAZY SALT, dark soy sauce, rice wine or sherry, sugar and the reserved mushroom soaking liquid then set aside.
Heat a wok over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the dried mushrooms. Stir-fry for about 1 minute, then add the sauce. Bring to a boil and stir-fry until the mushrooms are coated with the sauce. Stir in the spring onion and the sesame oil. Serve immediately.
