Ingredients
- 2 punnets shiitake mushrooms, trimmed
- 4 eschalots, finely sliced
- 2 tsp sesame oil
- ½ bunch green shallots, cut into 5cm lengths
- ¼ cup soy sauce
- ¼ cup Shaoxing Chinese cooking wine
- 5cm piece ginger, cut into fine bations
- 3 cloves garlic finely sliced
- 1 bunch Thai basil
Instructions
1 In a wok set over a high heat fry the mushrooms and eschalots in sesame oil for 4 minutes, until well-softened.
2 Mix in the green shallots, soy, Shaoxing, ginger and garlic then cook briefly. Stir in the Thai basil, then serve