25 g

55 g

1 liter

1 cm piece

1 clove

2 tablespoons

2 tablespoons

115 g

2 teaspoons

2 tablespoons

water for 20 minutes.

Oyster mushrooms

Button mushrooms

Chinese vegetable stock

Fresh root ginger, peeled and finely chopped

Finely chopped garlic

Dry sherry

Dark soy sauce

Fresh tofu, drained and diced

Cornflour mixed with 4 teaspoons cold water

Shredded basil leaves

• Drain soaked mushrooms and squeeze out excess water.
• Discard stems and slice caps.
• Slice oyster mushrooms and cut button mushrooms in half.
• Pour stock into a saucepan and add ginger, garlic, sherry and soy sauce.
• Bring to the boil, reduce heat and carefully stir in mushrooms and tofu.
• Simmer for 5 minutes then add cornflour mixture and cook, stirring, for another 2 minutes or until thickened
• Stir in basil and serve.