About this recipe:This Chinese side dish has the perfect combination of flavours and textures. Water chestnuts are stir-fried with cloud ear mushrooms and seasonings. If you can get your hands on fresh water chestnuts, it will really make a big difference.
Serves: 1 - 2
40g tinned water chestnuts, thickly sliced
200g rehydrated dried cloud ear mushrooms, torn into small pieces
3 tablespoons water (or chicken stock)
1 tablespoon soy sauce
1 1/2 teaspoons caster sugar
1 teaspoon vinegar
2 tablespoons groundnut oil
1 teaspoon sesame oil
1 teaspoon cornflour, mixed with 1 teaspoon water
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Method Prep:10min › Cook:10min › Ready in:20min
Heat the oil in a wok until hot. Stir-fry the mushrooms and water chestnuts.
Add the cornflour slurry and stir for 15 seconds. Drizzle in the sesame oil and vinegar and toss. Transfer to a dish and serve.
Continue to stir-fry for 1 minute over high heat. Add the water, soy sauce and sugar and stir. Bring the sauce to the boil.
Dried cloud ear mushrooms (also known as black wood fungus or wood ear mushrooms) can be purchased in Chinese/Oriental speciality shops.