Firstly, rehydrate the dried shitake mushrooms. Soak the mushrooms in a owl with hot water for at least 30 minutes. If they are bigger or thicker, they will need longer time. Leave aside until ready to use. Do not discard the soaking liquid.

Prepare the pak choy. Wash thoroughly, especially between the leaves as they can sometimes be muddy. If using baby pak choy, soak in a big bowl of water or use the Vegi Wash to minise the chemical residue. Cut lengthwise into quarters.

Heat water in a wok or a big pot to blanch the pak choy. Bring the water to a boil, add some salt and blanch the veg for about a minute until just wilted. Then immediately dunk it into an ice bath to stop the cooking process and to maintain the jade green colour of the veg. Drain and arrange around the edge of a plate leaving space in the middle for the braised mushrooms.

To prepare the braising liquid, start with frying the garlic and mushrooms in neutral oil over a medium hot wok for about 30 seconds to 1 minute depending on the amount you are cooking. Add the Shaoxing wine and mushroom soaking water (watch out for the sediments).

Add all the flavourings and stir well and simmer for a few minutes. To thicken the sauce, prepare the corn flour slurry by adding some water to the tbsp of corn flour. Stir well before adding the sauce in the wok. Bring back to a simmer and taste for seasoning. If more is required, now is the time to adjust it and add more.

In 2-3 minutes, the braised mushrooms are ready to add to the plate. Carefully spoon the mushrooms onto the middle of the plate and serve immediately.

This dish can be served as part of a banquet dish or for a regular family dinner with a few other dishes and some steamed rice.