You can stir-fry fresh button mushrooms in this recipe, if you prefer them or if fresh or canned straw mushrooms are not available.
225 g (8 oz) fresh straw mushrooms or 350 g (12 oz) can straw mushrooms, drained
60 ml (4 tbsp) vegetable oil
400 g (14 oz) Chinese leaves, cut in strips
5 ml (1 tsp) salt
5 ml (1 tsp) light brown sugar
15 ml (1 tbsp) cornflour paste
120 ml (4 fl oz) 1/2 cup milk
1. Cut the mushrooms in half lengthways. Heat half the oil, stir-fry the Chinese leaves for 2 minutes, then add half the salt and half the sugar. Stir for 1 minute.
2. Transfer the Chinese leaves to a warm serving dish. Add the mushrooms to the wok and stir-fry for 1 minute.
3. Add the remaining salt and sugar, cook for 1 minute, then thicken with the cornflour paste and milk. Serve with the Chinese leaves.
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