You can use any selection of mushrooms that you like. This is a good dish for people who are vegetarian.
|100||g||chinese mushrooms (cut in half ( if you are using dried mushrooms, they need to be soaked in water for at least 30 minutes before using))|
|100||g||straw mushrooms (cut in half)|
|1||onion (cut into bite-sized pieces)|
|6||baby corn ( cut in half lengthways and then cut in half again)|
|125||ml||chicken stock (or water)|
|1||red chilli (big, sliced)|
|4||spring onions (sliced)|
|5||g||tapioca flour (dissolved in 45mls (3 tablespoons) water)|
Put the oil into a wok and fry the garlic over a high heat until it starts to turn brown. Add the onion and stir-fry and then add the Chinese mushrooms and straw mushrooms and stir - fry for about 1 minute. Add the babycorn and stir-fry again. Then add the chicken stock and stir to combine. Add the sliced chilli, spring onions and the sauce ingredients and stir-fry until all the vegetables are cooked. Then add the tapioca flour and stir-fry once more until the sauce is thick.
Serve garnished with the coriander.