Sichuan Stir-Fry Tea Tree Mushrooms

• 1.5 cups of tea tree mushrooms or chilean mushrooms re-hydrated
• 1/4 cup of sliced panceta (can omit for vegetarians)
• 1 handful of dried red chilies
• 6-8 cloves of garlic, pressed with the cleaver to release flavours
• 1 teaspoon brown sugar
• 1 tablespoon soy sauce
• Dash white sesame seeds, roasted
• Handful cilantro, chopped for garnish

1. Squeeze the liquid from mushrooms; set aside.
2. Heat 1 tbsp of vegetable oil in low heat; add the sichuan pepper and stir-fried it until it release flavours, about 3-5 minutes. If you like the crunchy numbness of the pepper, continue on- if not, gently take it out leaving just the oil.
3. Stir-fry in the panceta for a few minutes, so the flavours infused into the sichuan oil; add into the red chilies, garlic and continue to stir-fry about 2 min, or until nice and golden (or the whole room smells like garlic and chills).
4. Add the mushrooms and brown sugar, and gently stir-fried until all the liquid evaporate, and the mushroom is dried and a bit crisp; turn the heat up, drizzle in the soy sauce and mix well. Taste, and adjust. Add a bit more soy sauce for salty, or sprinkle in a bit more sugar for sweetness.
5. To serve, sprinkle with sesame seeds and cilantro for garnish.

mushrooms, panceta, handful, garlic, brown sugar, soy sauce, white sesame seeds, handful cilantro

Taken from food52.com/recipes/15019-sichuan-stir-fry-tea-tree-mushrooms (may not work)