• 2 cups of mushroom stems (soaked in water overnight, remove stem ends, crush in a mortar with a pestle and set aside)


  • 1 tablespoon of chili powder
  • 1 tablespoon of evaporated milk
  • 3 tablespoons of soy sauce
  • 1/2 teaspoon of sugar
  • some white pepper powder


  • Heat up 1/2 cup of oil, add chili powder and stir-fry over low heat until fragrant.
  • Add crushed shiitake stems, stir-fry over medium heat for 2 minutes.
  • Add soy sauce, stir-fry for 1 minute.
  • Add sugar + evaporated milk + 2 cups of water, briefly stir-fry.
  • Cover the pan and simmer for 20 minutes over low heat (until fully absorbed).
  • Switch to high heat and swiftly stir-fry until fragrant.
  • Sprinkle over with white pepper powder, mix evenly, dish out and serve.