Ingredients

· 200 g oyster or mushrooms, trimmed

· 20 g dried shiitake mushrooms

· 2 carrots, sliced into thin batons

· 2 tablespoons vegetable oil

· 1 tomato, diced

· 1 tablespoon tomato purée

· 100 g silken tofu, sliced into strips

· 3 tablespoons corn flour, mixed with 5 tablespoons of water

· 1 egg, lightly beaten

· 1 teaspoon ground white pepper

· 2 tablespoon zhenjiang vinegar

· 1 tablespoon sesame oil

· Coriander, chopped

Method

Bring a pot of water to boil over medium-high heat, then blanche the trimmed mushrooms and carrots for three minutes until softened. Remove from the heat and drain. Heat the vegetable oil in a pan over medium-high heat. Cook the tomato for two minutes, stirring frequently, then mix in the tomato purée, reduce the heat to low, and cook for a minute. Pour in 600 ml of water and bring to boil. Toss in the blanched mushrooms, carrots and tofu, and cook for three minutes. Stir in the cornflour mixture and cook for another two minutes, until slightly thickened. Reduce the heat to a gentle simmer. Pour the beaten egg carefully around the hot liquid. Stir well. Season with the ground white pepper and add the vinegar to taste. Stir in the sesame oil and sprinkle over the coriander, to serve.