Ingredients
12 dried winter mushrooms (shiitake mushrooms)
300 g (10 1/2 oz) fresh or tinned bamboo shoots, rinsed and drained
1/2 large Napa cabbage (optional, for triple winter)
2 Tbsp light low-sodium soy sauce
2 tsp sugar
2 tsp cornstarch
1/2 tsp roasted sesame oil (optional, omit for health)

Preparation

1. Soak the dried mushrooms in boiling water for 30 minutes, then drain, reserving the liquid, and squeeze out any excess water. Remove and discard the stems and cut the caps in half (or quarters if large).
2. Cut the bamboo shoots into small pieces the same size as the mushrooms.
3. If making triple winter, cut cabbage into strips. Separate the stem strips from the leaf strips.
4. Heat a non-stick wok until very hot. If making triple winter, stir-fry cabbage stem strips for 2 minutes. Stir-fry the mushrooms and bamboo shoots for 1 minute. Add the soy sauce and sugar, stir a few times, then add 125 ml (1/2 cup) of the reserved liquid. Bring to the boil and braise for 2 minutes, stirring constantly.
5. Combine the cornflour with enough water to make a paste, add to the sauce and simmer until thickened. Sprinkle with the sesame oil (if using), blend well and serve.