Stewed Chinese Black Mushrooms.

• 20 dried Chinese black mushrooms (shiitake mushrooms)
• 1 tablespoon cornflour
• 1 teaspoon sugar
• 1/2 tablespoon oil
• 1 tablespoon cornflour, extra
• 2 -4 tablespoons oyster sauce
• 1 1/2 teaspoons white pepper powder
• 1 teaspoon sugar, extra
• 2 tablespoons oil, extra
• ginger, crushed

1. Soak the mushrooms in room temperatured water, just enough to cover. Leave for a few hours. If you're in a rush, you can try to use boiling water, but this usually ends up in really soggy mushrooms.
2. Once tender, drain the mushrooms and reserve the liquid in a bowl. Put mushrooms in a colander, toss in cornflour and rinse. Squeeze the mushrooms over the bowl of reserved liquid and arrange in a single layer in another dish.
3. Toss in extra cornflour, sugar and oil. Steam for 15 minutes. After 15 minutes, switch off the gas and leave for 5 minutes, keeping the lid on.
4. Heat oil in a wok or casserole. Once hot, add ginger, then mushrooms. Top with reserved liquid, oyster sauce and pepper powder. Stir thoroughly, cover and simmer for 20-30 minutes. Taste sauce. If it lacks flavour, add some more oyster sauce.
5. They taste good fresh, but even better after a few days.
6. Enjoy :).

mushrooms, cornflour, sugar, oil, cornflour, white pepper, sugar, oil, ginger

Taken from www.food.com/recipe/stewed-chinese-black-mushrooms-392846 (may not work)