250 g fresh shiitake mushrooms, stalks trimmed
10 cloves garlic, peeled & slightly bruised
6 slices ginger
2 stalks spring onions, cut to 5cm lengths
1 carrot, peeled and sliced thinly
40 ml water
1 1/2 tbsp sesame oil
1 1/2 tbsp Chinese wine
1 tbsp light soy sauce
1 tsp dark soy sauce
1/2 tsp sugar
a generous handful of fresh sweet basil leaves
How to Make:
1. Heat sesame oil in clay pot or wok and add garlic cloves, ginger, the thick bottom white ends of the spring onions. Stir fry until fragrant, about 30 seconds.
2. Add mushrooms and carrots, stir fry briefly. Don’t worry if the clay pot looks crowded, the mushrooms will shrink considerably when cooked.
3. Sizzle Chinese wine and add light soy sauce, dark soy sauce, water and sugar. Stir evenly, and cover the lid to simmer for about 5 minutes, or until the mushrooms are cooked and tender soft.
4. When the dish is cooked, stir in the remaining spring onions and fresh basil leaves before serving.