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Ingredients:

• 1 oz dried scallops
  
• ½ tsp cooked oil
  
• 3 cups boiling water
  
• 1 oz dried mushrooms
  
• 4 oz button mushrooms
  
• 1 slice ginger
  
• 1 shallot
  
• 1 garlic clove
  
• 2 tbsp oil

Mushroom marinade:

• ¼ tsp salt
  
• ½ tsp sugar
  
• 1 tsp oil

Seasoning:

• 1 tsp wine
  
• ½ cup scallop and mushrooms stock
  
• 1 tsp soy sauce
  
• 1 tsp oyster sauce
  
• 1 tsp sugar
  
• A pinch of pepper

Gravy mix:

• 1 tsp cornflour
  
• 1 tbsp water
  
• ¼ tsp dark soy
  
• 1 tsp sesame oil

Directions:

1. Wash and soak the dried scallops in ½ cup boiling water for an hour. Drain and reserve the water as stock. Shred the scallops and mix with the cooked oil.
2. Clean and cut the stems from the mushrooms. Soak in the second cup of boiling water for an hour. Squeeze out the excess water and retain as stock. Mix the mushrooms with the marinade. Steam for 12 minutes then remove.
3. Blanch the button mushrooms in the remaining boiling water. Refresh and drain.
4. Shred the ginger. Slice the shallot and garlic.
5. Heat a pan to bring the oil to boil. Saute the ginger, shallot and garlic till fragrant. Stir in the mushrooms to fry for 1 minute. Add the scallops and sizzle the wine. Pour in the stock and the mixed seasoning. Continue to simmer till half the stock is left. Thicken the sauce with the gravy mix. Sprinkle with the sesame oil and dish.