Prep 30 mins
Cook 15 mins
A fantastic recipe from the Times Online (Jill Dupleix). My dd reckons this is the best one! I did however modify it when cooking to include broccoli, carrots, snow peas, vermicilli noodles ..whatever I had on hand instead of the tofu...childrens preference. However I submit the recipe in its original form. VERY IMPORTANT: although the recipe does not call for it I sprinkle chopped nuts and fried noodles on the top as we eat it...gives the required added crunch!
- 12 dried Chinese mushrooms (shiitake)
- 1 head iceberg lettuce
- 200 g fresh oyster mushrooms, shimeji (abalone) or 200 g shiitake mushrooms
- 100 g tinned water chestnuts
- 250 g firm tofu, diced
- 3 cm fresh ginger, trimmed
- 2 tablespoons vegetable oil
- 100 g bean sprouts, rinsed
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 4 spring onions, finely chopped
- 2 teaspoons cornflour, mixed with
- 1 tablespoon chinese rice wine or 2 teaspoons dry sherry
- 2 tablespoons fresh coriander sprigs
- Soak the dried mushrooms in 300ml of hot water for 30 minutes.
- Separate the lettuce leaves and trim neatly. Wash, shake dry and chill.
- Trim the fresh mushrooms, and finely dice. Drain and finely chop the water chestnuts. Drain and chop the tofu into 1cm squares, cover with boiling water for 1 minute, then drain.
- Finely slice the ginger into matchsticks. Drain the dried mushrooms, reserving the water. Discard the stems and finely dice.
- Heat the oil in a wok until hot.
- Add ginger, dried and fresh mushrooms, water chestnuts and beansprouts and toss well.
- Add soy sauce, hoi sin and 150ml of strained mushroom water, and toss well.
- Add tofu and spring onions, tossing well. Add the cornflour mixture and toss over high heat until the sauce thickens.
- Serve in a bowl next to the leaves and scatter with coriander.