Cut
the spring onions into 1 inch sections and separate the white
and green parts.
Reconstitute the mushrooms, then simmer in about 3/4 pint of
water for about 30 minutes. When cool, cut off the stems and
discard. Squeeze out any excess water, but leave damp. Reserve
the soaking liquid for the sauce.
Peel
off the hard outer layer of the broccoli stalks and cut into
large bit-sized pieces.
Prepare
the sauce by dissolving the potato flour in the mushroom water.
Stir in the soy or oyster sauce.
Heat
a wok or frying pan until hot. Add the ginger and the white
parts of the spring onions. Stir a few times, then tip in
the mushrooms. Stir a few more times and add the broccoli.
Flip and toss for about 30 seconds. Add about 7 tbl of mushroom
water and sprinkle with the salt and sugar. Cover and cook
over moderate heat for about 6 minutes.
Remove
the cover. Taste to see if the broccoli is ready.
Give
the sauce a stir and pour it over the broccoli and mushrooms,
stirring continuously as it thickens. Add the green parts
of the spring onions and stir to mix, then serve.
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