I like to use both fresh and dried mushrooms with green beans and a tiny bit of minced pork, to add depth and complexity. This is one way of many to get the best out of these ingredients.
- 50 g dried mushrooms
- 60 ml (¼ cup) boiling water
- 200 g fresh shiitake mushrooms
- 2-3 tbsp frying oil or pork fat
- 300 g runner beans or green beans, trimmed and halved or quartered if big
- 50 g minced pork
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1-2 tbsp Chinese black vinegar
- 2-3 garlic cloves, finely chopped
- Steamed jasmine rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Soak the dried mushrooms in the boiling water for 10 minutes. Drain and reserve the soaking water. Cut off and discard any woody stems from all the mushrooms and coarsely chop the caps.
2. Heat the oil or pork fat in a wok over the highest flame possible. Add the beans and stir-fry until they start to colour. Add the pork and use a large metal spoon to break the meat up. Cook for 1-2 minutes or until it starts to brown, then throw in all the mushrooms. Cook, tossing regularly for another 2 minutes or until the mushrooms are tender. Add the oyster and soy sauces and toss to combine, then add the reserved mushroom cooking water and toss again.
3. Remove from the heat, add the black vinegar and garlic and toss well. The heat will cook the garlic just slightly. Taste for seasoning and serve immediately with steamed rice.
Photography by Tim Thatcher