In Chinese cuisine, usually dried shiitake mushroom is used. Nevertheless, fresh shiitake mushroom can be easily found in wet market and most of the hypermarkets. Therefore, I would love to give this delicacy a try.
Shiitake Mushrooms With Carrot Flowers
100gm shiitake mushrooms
100ml of water
1 tbsp of corn starch, diluted in 2 tbsp of water
4cm² ginger, grated
half of a carrot, sliced
2 tbsp of olive oil
1 tbsp of vegetarian oyster sauce
1 tsp sesame oil
1. Clean the mushrooms, trim off few millimeter from the stalk and make shallow cuts on caps.
2. Blanch the carrot in a pot of boiling water. Drain and set aside.
3. Heat oil in the wok and saute grated ginger till fragrant. Add the mushrooms and seasoning to mix well. Pour in the water and bring to boil.
4. Add the corn starch and stir fry to thicken the sauce. Dish out and garnish with spring onion. Serve with rice.