200g dried pioppino mushrooms, soaked and stems removed
150g dried black fungus, soaked and stems removed
1 (425g) tin straw mushrooms, drained
1 (396g) block tofu, drained and diced
3 tablespoons oyster sauce
1 teaspoon sesame oil
1/3 teaspoon salt
1/3 teaspoon sugar
1 tablespoon oil
1 dessertspoon chopped garlic
2 spring onions, chopped into 2.5cm pieces
1/2 red chilli, finely chopped or to taste
1 medium onion, finely sliced
1/2 teaspoon salt
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Method Prep:15min › Cook:15min › Ready in:30min
Blanch the pioppino mushrooms, black fungus and straw mushrooms in boiling water for 3 minutes. Drain well and set aside.
Bring 500ml water to the boil. Cook the tofu for 5 minutes, drain and set aside.
In a small bowl, mix together the oyster sauce, sesame oil, salt, sugar and water. Set aside.
Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic, spring onions and red pepper until fragrant, about 2-3 minutes.
Stir in the onion and salt, cook until soft, 3-4 minutes. Add the pioppino mushrooms, black fungus, straw mushrooms, tofu and sauce, stir to mix. Heat through and drain off any liquid. Re-heat the mixture, 1-2 minutes before serving.
Pioppino are a type of Japanese mushroom. They are also known as black poplar mushrooms and shimeji.
Black fungus are also known as wood ear mushrooms.
You will find both types of mushrooms in Chinese/Oriental speciality stores.
If you like a thicker sauce, add a little bit of cornflour and water to the sauce towards the end.