Instructions: Soak the mushrooms in cold water for at least 3 hours. Squeeze dry and discard any hard stalks, reserving the water. Cut the mushrooms in half or in quarters if they are large - keep them whole if they are small. Rinse and drain the bamboo shoots, then cut them into small wedge-shaped pieces. Heat the oil in a preheated wok and stir-fry the mushrooms and bamboo shoots for about 1 minute. Add the spring onions, soy sauce, sherry and the sugar, with about 2-3 tablespoons of the reserved mushroom soaking liquid. Bring to a boil and braise for a further 1-2 minutes.

Stir in the cornflour paste to thicken, sprinkle with the sesame oil and serve at once.

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