10 large or 12 medium dried shiitake mushrooms, soaked for 10-15 minutes in hot water
2 large or 3 small carrots, unpeeled
3-4 slices ginger, peeled and finely shredded
4-5 cloves garlic, finely chopped
4 spring onions, finely chopped

Sauce
2 Tbsp Shaoxing wine
2 Tbsp light-colored soy sauce
1 tsp sesame oil
1 tsp sugar
1/2 tsp salt

1. Drain the mushrooms and reserve the water. Cut away the stems of the mushrooms, then slice each one into thin strips (julienne).
2. Wash carrots well but do not peel. Use a sharp knife to finely shred the carrots, or use a grater.
3. Mix together all the Sauce ingredients and set aside.
4. Heat a wok, adding the mushrooms, ginger and garlic together when hot. Stir-fry for 2 minutes, then add the sauce and continue to stir-fry for another 1 minute.
5. Add the carrots and 90 ml (1/3 cup) of the mushroom water. Stir to blend, cover wok with lid, lower heat, and simmer for 3-4 minutes. Remove from heat; stir in the spring onions and transfer to a platter and serve.