Mushrooms and Celery Salad

I made this salad the night before I went to Snowy Mountains, despite running low on supplies, I forked out this dish with available ingredients in the fridge. Thank God. HaHa...



Ingredients: (serves 1)
4 sticks Celery (seperate the leafs and the stem, chop coarsely)
100g White Button Mushroom (thinly sliced)
25g Black Woody Fungus (finely chopped)
2 cloves Garlic (finely chopped)
2 tbsp Vegetable Oil
1 tbsp Dark Soy Sauce
1 tbsp Light Sauce
1 tbsp Brown Sugar
2 tsp Salt
1 tsp Chinese Shao Xing Wine

Method:
1. In a bowl, mix the celery with 1 tsp salt, leave aside.
2. In a heated pan or wok, stir-fry the sliced mushrooms and fungus without oil, add brown sugar to caramalize, now add oil and chopped garlic, stir-fry for a couple minutes before adding the rest of seasoning. Done.
3. Mix well with the celery. Serve hot or cold.