I am indebted to a fellow forager, Sacha Wong, for this oriental take on one of the few wild mushrooms that are available in a normal winter . . .
100g Jew’s ear mushrooms cut into rough strips
100g Red pepper (shredded into fine strips)
50g Fresh root ginger, peeled and cut into matchsticks
5 – 6 Spring onions (sliced)
2 Cloves garlic (sliced)
3 dspn Oyster sauce
Dash Sesame seed oil
Heat the oil in a wok (a frying pan will do) and when hot add the mushrooms, red pepper, ginger and spring onions. Stir fry for a couple of minutes and then add the garlic, whizz around the pan for another minute or so, then add the oyster sauce and sherry (if using). Stir around the pan for another minute or so (basically until the alcohol from the sherry has evaporated). Remove from heat and serve with noodles or steamed rice.