Serves 4-6
3 Chinese black mushrooms
2 tablespoon vegetable oil
2 slices ginger, peeled
1 tbsp dried shrimp (hebi)
1 large Chinese cabbage (Baguio pechay), sliced in half lengthwise
2 teaspoon water
2 tsp cornstarch
Soak the mushrooms in warm water for an hour until soft. Drain, reserving the soaking water. Cut off the hard part of the stems and slice the mushroom caps into 1/4-inch pieces.
Heat the vegetable oil in a wok over high heat. Fry the ginger and when lightly browned, remove and discard. Add the sliced mushrooms and shrimp to the wok and stir-fry for half a minute. Add the pechay and reserved soaking water from the mushrooms. Bring to a boil, lower heat and simmer until pechay is cooked.
Make a slurry with the water and cornstarch. Add this to the wok, and cook until sauce is thickened.