Ingredients
- 330 g (11 1/2 oz/1 1/2 cups) pearl barley
- 3 dried shiitake mushrooms
- 625 ml (21 1/2 fl oz/2 1/2 cups) vegetable stock
- 125 ml (4 fl oz/1/2 cup) dry sherry
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garliccloves, crushed
- 2 tablespoons grated fresh ginger
- 1 teaspoon sichuan peppercorns, crushed
- 500 g (1 lb 2 oz) mixed fresh mushrooms, such as oyster, Swiss brown and enoki, sliced
- 375 g (13 oz/1 bunch) choy sum, trimmed
- 3 teaspoons kecap manis
- 1 teaspoon sesame oil
Method
1. Soak the pearl barley in enough cold water to cover for at least 6 hours, or preferably overnight. Drain.
2. Soak the dried mushrooms in boiling water for 15 minutes. Strain, reserving 125 ml (4 fl oz/1/2 cup) of the soaking liquid. Discard the stalks and finely slice the caps.
3. Heat the stock and sherry in a small saucepan. Cover and keep at a low simmer.
4. Heat the olive oil in a large saucepan. Sauté the onion over medium heat for 5 minutes, or until softened. Add the garlic, ginger and peppercorns and cook for 1 minute.
5. Increase the heat and add the fresh mushrooms, reserving any enoki for later. Cook for 5 minutes, or until softened.
6. Add the barley, soaked dried mushrooms, reserved soaking liquid and hot stock, stirring well. Bring to the boil, then reduce the heat, cover and simmer for 35 minutes, or until all the liquid has evaporated.
7. Chop the choy sum and steam until just wilted, then add to the pilaff with the enoki mushrooms. Stir in the kecap manis and sesame oil and serve.
