Cooking Note and Tips
These have a strong aroma and need to be pre-soaked in hot water for 20 minutes before cooking. They have a slightly salty umami taste and complement savoury dishes well. Stem can be left on or discarded.
CHING'S RECIPES

VIETNAMESE ROLLSSWEET AND SOUR CHICKEN MINI SKEWERSSPICY WILD RICE SALAD Five spice Saucy Beef Stir fryMANGO, LYCHEE AND PASSIONFRUIT SALAD WITH STAR ANISE SUGARKIMCHI AND WATER CHESTNUT AND ENOKI MUSHROOM STIR FRY JAPANESE SOBA NOODLE SALAD WITH PRAWN TEMPURAHOT CHILLI PRAWNSSPICY CHICKPEA SALADCHILLI CHICKEN CHOW MEINMANGO AND COCONUT STICKY RICEFIERY SINGAPORE NOODLES

Ching's Wok