Ingredients

15 to 20 Chinese Black Mushrooms soaked for 2 to 3 hours

50 Gms garlic, finely chopped

!00 Gms Spring Onion Cut

1/2 cup chicken broth or stock

2 tablespoons dark soy sauce

1 tablespoon oyster sauce

1 teaspoon granulated sugar

1 teaspoon cornstarch dissolved in 4 teaspoons water

4 tablespoons oil for stir-frying, or as needed

Method

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic, and stir-fry until aromatic. Add spring onions and dried mushrooms. Stir-fry for 1 minute.
Push the vegetables up to the sides. Add the stock and other ingredients in the middle of the wok. Add the cornstarch and water mixture, stirring quickly to thicken. Heat through. Remove from the stove and sprinkle with a few drops of sesame oil if desired. Serve hot.