1. Soak the dried mushrooms in 300ml of hot water for 30 minutes. 2. Separate the lettuce leaves and trim neatly. Wash, shake dry and chill. 3. Trim the fresh mushrooms, and finely dice. Drain and finely chop the water chestnuts. Drain and chop the tofu into 1cm squares, cover with boiling water for 1 minute, then drain. 4. Finely slice the ginger into matchsticks. Drain the dried mushrooms, reserving the water. Discard the stems and finely dice. 5. Heat the oil in a wok until hot. 6. Add ginger, dried and fresh mushrooms, water chestnuts and beansprouts and toss well. 7. Add soy sauce, hoi sin and 150ml of strained mushroom water, and toss well. 8. Add tofu and spring onions, tossing well. Add the cornflour mixture and toss over high heat until the sauce thickens. 9. Serve in a bowl next to the leaves and scatter with coriander. ---------------------------------------------------------------------------
Nutrition
Ingredients
