* 900g (2lb) Chinese leaves (Brassica rapa, Bok choy, Siew choy, etc)
* 3 tablespoons dark soy sauce
* 2 teaspoons sugar
* 1 teaspoon sea salt
* 3 tablespoons Chinese rice wine or dry sherry
* 6 teaspoons vegetable stock
* 1 fresh red chilli or to taste
* 2 spring onions (scallions)
* 5 fresh Shiitake mushrooms or
* 5 dried Chinese mushrooms
* 4 tablespoons vegetable oil
* 1 tablespoon toasted sesame seeds

===Method===
* If using dried mushrooms, fill a bowl with boiling water and soak them for 30 minutes
* Slice the mushrooms thinly
* Cut the cabbage into 1.5" pieces, wash and drain
* Chop spring onions into ½" pieces - on the diagonal
* Finely slice the chillies, removing the seeds if you don't want it too hot
* Mix together the dark soy, sugar, salt, wine and stock
* Heat the oil in a wok as you would for frying onions, add chillies and spring onions and stir-fry for 2 minutes
* Add cabbage and mushrooms, reduce the heat a little and stir-fry for 5 minutes
* Add the soy sauce mixture and simmer uncovered for 10 minutes
* If the liquid has not reduced, you can pour some of the excess away - as happened when I made this for two people.
* Place in a serving bowl and sprinkle with the toasted sesame seeds
* Serve immediately
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