1/4 cup large dried Chinese mushrooms

4 shallots or spring onions

2 tbsp dark soy sauce

1 tbsp sugar

1 tsp sesame oil

3 tbsp peanut oil


? Place mushrooms in a bowl and cover them with boiling water.

? After 30 minutes, remove from the bowl, conserving the liquid.

? Remove the stalks and discard then press the mushrooms caps over the bowl to collect the expressed liquid.

? Strain 1 1/4 cups of the liquid in to a fresh bowl and discard the rest.

? Add soy sauce, sugar and sesame oil and stir to dissolve the sugar.

? Heat the peanut oil in a wok and add the mushrooms caps. Fry for 4 minutes.

? Add the mushroom broth and bring to the boil.

? Reduce heat and simmer for 30 minutes or until the liquid has been absorbed by the mushrooms.

? Transfer to a serving dish and sprinkle with the finely chopped spring onions or shallots.

? Serve immediately.