3 Mushroom and Spinach Stir Fry

This is a quick and easy stir fry that is ready in 10 minutes. You can use the same basic recipe and mix-and-match various veggies. You can also substitute different sauces for the oyster sauce I have used here, such as hoisin or schezuan.

Serves 2-3
Ingredients
200 gms fresh button mushrooms
4-5 dry shitake mushrooms
6 dry oyster mushrooms (both of these dried mushroom varieties are now available in specialty grocery stores or supermarkets. In Pune, I buy them at Dorabjee's)
10-12 spinach leaves that have been thoroughly washed
1" piece ginger
1 clove garlic
4 spring onions
1 tbsp oyster sauce
1 tsp spicy black bean sauce
1 tsp vinegar
1/2 tsp sugar, preferably brown
1 tsp schezuan pepper
1/2 tsp rock salt (white, chunky salt) or sea salt
2 tbsp oil
1 tsp corn flour dissolved in 2 tbsp water

Method
Soak the shitake and oyster mushrooms in a cup of hot water for at least 1/2 hour. Meanwhile, wash the button mushrooms and pat dry. Remove stalks and cut the mushroom into 4. Cut ginger into fine, thin strips. Finely dice garlic. Slice spring onions, leaves and all. In a large wok on medium heat, dry roast the rock salt and schezuan pepper until the salt turns a pale brown. Powder fine and set aside. (If you cannot find schezuan pepper, just use black pepper but skip the roasting bit. The taste of schezuan pepper is very unique and difficult to substitute.)

In the same wok, heat the oil. Remember, as with all stir fries, cooking should be done rapidly on a high flame. First, add the ginger and the garlic. Next, add the spring onions. Saute for a couple of minutes. Add the button mushrooms, and after 2 to 3 minutes, add the soaked mushrooms (minus soaking water). Stir briskly for a couple of minutes. Now add the spinach leaves and stir for 2 more minutes. Add the sugar, vinegar and the sauces. Stir briskly and add the cornflour-water mixture. Lower heat, stir to blend for 2 more minutes. Take off heat. Before serving, sprinkle the schezuan pepper and salt over the top. Great with steamed rice.