A little fresh coriander, sweet basil and shredded ginger
3 tbsp cornstarch
2 tbsp sesame oil
35g rock sugar
2 tbsp soy sauce
1 tsp MSG (optional)
A dash of pepper
1 ½ cup water
½ tbsp cornstarch
1 tbsp water
Soak the mushrooms until soft, squeeze out the water and remove the stems. Flatten the mushrooms by patting them lightly with the flat side of a cleaver. Remove the shell from the bamboo shoot and boil in water for 20 minutes; cut into thin round slices. Deep-fry gingko nuts until crispy.
Make 7 portions of 2 equal-size mushrooms. Coat the light side of both mushrooms with cornstarch and place a slice of bamboo shoots between them. Put on one half of a cheesecloth, fold the other half of the cheesecloth over the mushrooms and press firmly to make the mushrooms stick together. Remove the cheesecloth and steam the mushrooms for 10 minutes; remove and let cool. Cut each portion into 4 pieces and deep-fry in hot oil until crispy.
heat the wok and add 1 tbsp oil; stir fry the ginger and basil over high heat until fragrant; add the gingko nuts, the mushrooms and 'A', and cook for 3 minutes. Add 'B' to thicken, stir carefully; add the sesame oil and remove. Serve with some green beans and chopped coriander on the top.
Note: It's important to coat the light sides of the mushrooms thoroughly with cornstarch, otherwise they won't stick together.