Serves 4
INGREDIENTS
2 tbsp cornflour (cornstarch) paste
1 tbsp light soy sauce
about 575ml/1 pint/2/1/2 cups vegetable oil
2 tbsp Chinese rice wine or dry sherry
1 tbsp finely-chopped spring onions (scallions)
1 tbsp brandy
450g/1 lb fillet of lemon sole or plaice
1/2 tsp finely-chopped fresh ginger
about 100ml/4fl oz/1/2 cup Basic Stock
1 tsp salt
115g/4oz white mushrooms, thinly sliced
few drops sesame oil, to garnish
1/2 egg white
1 tsp light brown sugar

Trim off the soft bones along the edge of the fish, but leave the skin on. Cut each fillet into bite-sized pieces. Mix the fish with a little salt, the

egg white and about half of the cornflour (cornstarch) paste.

Heat the oil until medium-hot, add the fish slice by slice and stir gently so the pieces do not stick. Remove after about 1 minute and drain.

Pour off the excess oil, leaving about 2 tbsp in the wok.

Stir-fry the onions (scallions), ginger and mushrooms for 1 minute. Add the other ingredients except the cornflour (cornstarch) paste. Bring to the boil. Braise the fish for 1 minute. Thicken wich the paste, and garnish.

Serves 4
INGREDIENTS
225g/8oz fresh straw mushrooms or 1 350g/12oz can straw mushrooms, drained
4 tbsp vegetable oil
400g/14oz Chinese leaves, cut in strips
1 tsp salt
1 tsp light brown sugar
1 tbsp cornflour (cornstarch) paste
100ml/4fl oz/1/2 cup milk

Cut the mushrooms in half lengthways. Heat half the oil, stir-fry the Chinese leaves for 2 minutes, then add half the salt and half the sugar.

Stir for 1 minute, then place on a dish.

Stir-fry the mushrooms for 1 minute. Add salt and sugar, cook for 1 minute, then thicken with the cornflour (cornstarch) paste and milk.

Serve with the greens.

Serves
INGREDIENTS
50g/2oz dried Chinese mushrooms (shiitake)
285g/10oz winter bamboo shoots
3 tbsp vegetable oil
1 spring onion (scallion), cut into short sections
2 tbsp light soy sauce or oyster sauce
1 tbsp Chinese rice wine or dry sherry
1/2 tsp light brown sugar
2 tsp cornflour (cornstarch) paste
few drops sesame oil

Soak the mushrooms in cold water for at discard any hard stalks, reserving the water. Cut the mushrooms in half, or quarters if they are large- keep them whole if small.

Rinse and drain the bamboo shoots, then cut them into small, wedge-shaped pieces.

Heat the oil in a preheated wok and stir-fry the mushrooms and bamboo shoots for about 1 minute. Add the spring onion (scallion) and

seasonings with about 2-3 tbsp of the mushroom water. Bring to the boil and braise for another minute or so, then thicken the gravy with the

cornflour (corn­starch) paste and sprinkle with the sesame oil.

Serves 1

INGREDIENTS

2 eggs, separated
15g/1/2 oz/1 tbsp butter flat leaf parsley or coriander (cilantro) leaves, to garnish

For the mushroom sauce
15g/1/2 oz/1 tbsp butter
75g/3oz/generous 1 cup button (white) mushrooms, thinly sliced
15ml/1 tbsp plain (all-purpose) flour
85-120ml/3-4fl oz/1/3-1/2 cup milk
5ml/1 tsp chopped fresh parsley (optional)
salt and ground black pepper

To make the mushroom sauce, melt the butter in a pan or frying pan and add the sliced mushrooms. Cook gently for 4-5 minutes, stirring

occasionally, until tender and golden.

Stir in the flour, then gradually add the milk, stirring constantly. Cook until boiling and thickened. Add the parsley, if using, and season to

taste with salt and pepper. Keep warm.

Beat the egg yolks with 15ml/l tbsp water and season with a little salt and pepper. Whisk the egg whites until stiff, then fold into the egg

yolks using a metal spoon. Preheat the grill (broiler).

Melt the butter in a large frying pan and pour the egg mixture into the pan. Cook over a gentle heat for 2-4 minutes. Place the frying pan

under the grill and cook for a further 3-4 minutes until the top is golden brown.

Slide the omelette on to a warmed serving plate, pour the mushroom sauce over the top and fold the omelette in half. Serve, garnished with parsley or coriander leaves.

SERVES 8

INGREDIENTS

300g fresh mushrooms
1/2 cup of shallots, minced
1 garlic clove, chopped
75ml very hot water
15g Butter
120ml Red wine
salt and fresh ground black pepper
grated Parmesan
Toast, to serve

Sauté the shallots for 5-7 minutes in butter add in the garlic.

Chop the mushrooms coarsely and add to the shallots and cook over high heat for only 2 minutes.

Add the red wine to the mixture and Stir briskly until the liquid has almost evaporated.

Put into a food processor and blend the mushroom mixture into a paste. Add salt, pepper and a little Parmesan.
Serve on toast.

SERVES FOUR

INGREDIENTS

30ml/2 tbsp vegetable oil
2 shallots, finely chopped
1 garlic clove, crushed
3 green cardamom pods
25g/1oz/2 tbsp ghee or butter
175g/6oz/2 1/2 cups button (white)
mushrooms, sliced
225g/8oz/generous 1 cup basmati rice, soaked
5ml/1 tsp grated fresh root ginger
good pinch of garam masala
15ml/1 tbsp chopped fresh coriander (cilantro)
salt

Heat the oil in a flameproof casserole and cook the shallots, garlic and cardamom pods over a medium heat 3-4 minutes, until the shallots have softened and are beginning to brown.

Add the ghee or butter. When it has melted, add the mushrooms and cook for 2-3 minutes more.

Add the rice, ginger and garam masala. Stir-fry over a low heat for 2-3 minutes, then stir in 450ml/ 3/4 pint/ scant 2 cups water and a little salt. Bring to the boil, then cover tightly and simmer over a low heat for 10 minutes.

Remove the casserole from the heat. Leave to stand, still covered, for 5 minutes. Add the chopped coriander and gently fork it through the rice. Spoon into a warm serving bowl and serve immediately.