Thai Stir-fried Squash and Mushrooms

Ingredients
400g patty-pan squash, diced
20 shiitake mushrooms, seasoned (see below)
375g can rice straw mushroom, sliced
1 fresh Thai chilli pepper, sliced
1/2 cup sweet basil leaves (or mint leaves)
1 tsp sugar
2 tbs light soy sauce
1/4 cup water
2 tbs cooking oil

Method

1. Heat the oil in a wok then stir-fry the squash, adding a bit of water.
2. When the squash is cooked, add the sugar and soy sauce. Continue to stir.
3. Add the seasoned shiitake mushrooms, rice-straw mushrooms and the chilli. Stir-fry until everything is just tender.
4. Serve on a plate garnished with the basil or mint leaves.

To season shiitake mushrooms:

1. Let mushrooms soak overnight in water to soften.
2. Squeeze the water into a bowl.  Set mushrooms and water aside.
3. Heat 2 tbs vegetable oil in a wok add the mushrooms and fry until fragrant.
4. Add 3/4 cup light soy sauce, 3 tablespoons sugar and one cup of the water in which the mushrooms were soaked.
5. Stir-fry until almost all of the water has evaporated and remove from heat.

Tips
Serve with fresh jasmine rice.