Cook mushrooms on high heat in flavourless oil to brown (don’t use a non stick pan). Remove and set aside.

To the same pan add 1 Tbsp. sesame oil, 1″ ginger, 2 large garlic cloves crushed.

Next add 2 tbsp brown sugar and cook for a couple of mins to melt.

Next carefully add 2 Tbsp. rice wine vinegar, 6 Tbsp. soy and 1 Tbsp. of cornflour (first made into a paste with water)

Cook for a couple of mins to thicken, then add the mushrooms back in and stir well to coat.

Serve on top of rice with spring onions and sesame seeds.