About 10 dried Chinese black fungi, soaked overnight
1 large Chinese radish
2 cloves garlic
3 tsp oyster sauce
1 fresh chili pepper, sliced.
Small piece of ginger (about 2 inches (5-6 cm) long
pinch of sugar
a little soy sauce
a little sesame oil
a little chili sauce - if you like a bit more spice
finely chopped spring onion
Peel and slice the radish into fairly thin slices. Remove any core of the (if necessary) and slice them if you prefer them smaller. Peel and finely mince the garlic and ginger.
In the same wok you used for the spring roll, add a little oil and stir fry all ingredients until the radish turns a glassy but is still firm. Add the little oyster sauce, salt and water as needed. There should be a little liquid in the vegetables at all times while cooking or the radish will get too dry and begin to burn. When the vegetables are cooked, place in an oven-proof dish and keep hot while preparing the rest of the feast.