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Chinese Pak Choi and Mushroom Stir-fry

Try to buy all the varieties of mushroom for this dish wild oyster and shiitake mushrooms have particularly distinctive, delicate flavours that work well when stir-fried.

ingredients

serves 4
4 dried black Chinese mushrooms
150 ml (1/4 pint) 2/3 cup hot water
450 g (1 lb) pak choi
50 g (2 oz) oyster mushrooms, preferably wild
50 g (2 oz) shiitake mushrooms
15 ml (1 tbsp) vegetable oil
1 clove garlic, crushed
30 ml (2 tbsp) oyster sauce

method

1. Soak the black Chinese mushrooms in the hot water for 15 minutes to soften.

2. Tear the pak choi into bite-sized pieces with your fingers.

3. Halve any large oyster and shiitake mushrooms, using a sharp knife.

4. Strain the Chinese mushrooms. Heat the wok, then add the oil. When the oil is hot, stir-fry the garlic until softened but not coloured.

5. Add the pak choi to the wok and stir-fry for 1 minute. Mix in all the mushrooms and stir-fry for 1 minute.

6. Add the oyster sauce, toss well and serve immediately.

COOK'S TIP —
Pak choi, also called bok choi, pok choi and spoon cabbage, is an attractive member of the cabbage family, with long, smooth white stems and dark green leaves. It has a pleasant flavour which does not. in any way, resemble that of cabbage.

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