Enpannsglasnudlar och brasade kinesiska svampar

👩‍🍳 Gör så här

1. 1
   Tip the shiitake mushrooms, wood ear fungus and dried bean curd into three separate bowls and pour around 300ml boiling water into each, to cover the contents. Leave for 1 hr, then drain, keeping only the mushroom water.
2. 2
   Cut the stems away from the shiitake mushrooms, then slice the stems and tops into even strips and set aside. Slice the bean curd into 5cm-thick pieces and set aside, then thinly slice the wood ear fungus into pieces, too, before setting aside.
3. 3
   Heat 1 tbsp of the vegetable oil in a pan over a medium-high heat. Add half the garlic and all the ginger, stir in the mushrooms and cook on a medium-high heat for 1 min before adding the shaosing wine. Mix, then tip into a bowl and set aside. In the same pan, still over a medium-heat, add the remaining 1 tbsp vegetable oil and the remaining garlic, then stir in the Chinese celery and cook for 1 min before setting aside.
4. 4
   Combine the mushroom water with 250ml cold water in the pan and bring to the boil. Add back the mushrooms and bean curd and cook on a medium-low heat for 15 mins. Add the oyster sauce, light soy sauce, dark soy sauce, sugar and ½ tsp salt, then mix well.
5. 5
   Add the wood ear fungus, cook for 10 mins, then add the Chinese celery and carrot strips and cook for 5 mins.
6. 6
   Put the glass noodles in a heatproof bowl, then pour over boiling water and soak for 3-4 mins. Drain the glass noodles, add to the pan and mix well, then cook for a further 2-3 mins. Scatter over the spring onions and drizzle over the sesame oil to serve.