Yunnan wild mushroom stir-fry

Step 1: Heat a wok or large frying pan over a high heat with 1 tbsp of 1 tbsp vegetable oil. Add half of 1 ⅛ lb mixed mushrooms (oyster, king oyster, shiitake, chanterelle or porcini) in one layer and leave for 1 minute, then toss for 2–3 minutes until browned and their juices have evaporated. Repeat with the second half.

Step 2: Common mistake: piling all the mushrooms in at once; they release water and boil instead of searing. Set the seared batches aside.

Step 3: Add the rest of 2 tbsp vegetable oil to the wok over a medium-high heat. Fry 6 cloves garlic and 4 dried red chillies for about 40 seconds, until the garlic is pale gold at the edges and smells sweet.

Step 4: Add 3 long green chillies and stir-fry for 1 minute, until blistered in spots. Return all the mushrooms, add 1 tbsp light soy sauce and ½ tsp salt and toss for 1–2 minutes, until glossy and steaming.

Step 5: Throw in 2 stalks Chinese celery or spring onion, toss twice and serve straight away with rice.