When using dry shi take mushrooms, after you soaked them in warm water, and they softened up , you should remove the stems, because they usually stay chewy and not that nice to eat. The mushroom heads you should chop as the taste is quite aromatic and could be slightly overwhelming if you have a big chunk in your mouth. I'm marinating tofu in rice wine and dark soy sauce, and then stir frying it together with shi takes and baby okras. The dark, aromatic mix is served over the translucent rice noodles and garnished with basil leaves.
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