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Aus: Fuchsia Dunlop - From Fish and Rice
Vegetarian Version with Soaking Water, light and dark soy sauce
Put the shiitake mushrooms in a bowl and soak in plenty of boiling water for at least half an hour, until softened.
When fully reconstituted, slice off and discard their stalks and squeeze them dry.
Smack the spring onion lightly with the flat side of a Chinese cleaver or a rolling pin to loosen its fibers.
Heat the cooking oil in a seasoned wok over a high flame.
Add the ginger and spring onion and stir-fry briefly until they smell wonderful.
Add the drained mushrooms and continue to stir-fry for a minute or so until fragrant.
Add the stock, Shaoxing wine, salt and sugar. Bring to the boil, then turn down the heat and simmer gently for at least 40 minutes.
Increase the heat to high to reduce the broth. When it has reduced to little more than a glaze, turn off the heat and stir in the sesame oil.
Leave to cool, garnish with toasted pine nuts if desired, and serve.