Ingredients (serves 1)
° 10g shredded black Chinese fungus, soaked
° 30g cardoncello mushroom/king oyster mushroom, sliced
° 20g ginger, peeled and finely shredded
° 1 tablespoon sesame oil
° 20ml cooking rice wine or glutinous rice wine
° 100ml water
° salt to taste
1. Heat the sesame oil in a wok over medium heat. Add the ginger and fry till fragrant.
2. Add the black fungus, mushrooms and stir-fry briskly for a moment. Stir in the water, bring to a boil and simmer for 15-20 minutes. Season to taste with wine and salt.
3. Transfer to a serving dish and serve hot.