Ingredients

10 large or12 medium shiitake mushrooms, soaked for 10-15 minutes in hot water
2 large or 3 small carrots, unpeeled
3 tb sp oil
3-4 slices ginger, peeled and finely shredded
4-5 cloves garlic, finely chopped
4 spring onions, finely chopped

Sauce

2 tb sp wine
2 tb sp soy sauce
1 tsp sesame oil
1 tsp sugar
1/2 tsp salt

Method

Drain the mushrooms and reserve the water. Cut away the stems of the mushrooms, then slice each one into thin strips.

Wash carrots well but do not peel. Using a sharp knife to finely shred the carrots or use a grater.

Mix together all the sauce ingredients and set aside.

Heat oil in a wok , then add the mushrooms, ginger and garlic together. Stir-fry for 2 minutes, then add the sauce and continue to stir-fry for another minute.

Add the carrots and 90ml of the mushroom water. Stir to blend, cover wok with a lid, lower heat and simmer for 3-4 minutes. Remove from heat, stir in the spring onions.

Transfer to a serving dish.

(Serves : 4)