1 ½ Oz oil

3-4 dry shiitake mushroom, soaked and thinly sliced (add soaking liquid to chicken broth)

1 lb mushrooms, sliced, quartered and torn (use different cuts for each mushroom for variety)

¼ cup bamboo shoots

3-4 cloves garlic, smashed

1-tablespoon ginger, chopped

add dry chili for extra spicy

¼ cup white part of scallions, save sliced greens to finish

2 oz Sichuan sauce (equal parts fermented chili paste, light soy, sugar)

2 oz chicken broth or water

1 oz shaoxing wine or dry sherry, mixed with 2 teaspoons cornstarch

1 cup cilantro leaves

few drops of sesame oil

 

 

In a hot wok add oil (peanut oil, canola oil, chicken or pork fat)

Add the mushrooms and stir fry until the edges begin to brown

Add the extra chili if using along with the scallions whites, ginger and garlic.  Stir fry briefly until fragrant

Add the Sichuan sauce to the outside of the wok to sear it

Add the broth or water and bring to a boil

Add the scallion greens

Add the wine/cornstarch mix and cook briefly until sauce coats the mushrooms

Remove from heat; add the cilantro leaves & sesame oil

Serve with jasmine rice.