1. Cover the shiitake mushrooms with boiling water and allow to stand for 30 minutes.
2. Cut off and discard the stalks,and slice the caps in half. Transfer to a bowl,add the remaining ingredients (except the Chinese sausage,if using) and stir to combine.
3. Place onto a lipped plate large enough to hold the contents in a single layer,but still able to fit into your steamer – you can steam the dish in two batches if necessary. Scatter the sliced Chinese sausage (available from the Asian section of supermarkets and Asian grocers) on top,if using.
4. In a steamer or wok,bring some water to the boil and place the plate inside. Steam for 18 minutes,then remove. Scatter with coriander,if using,and serve.
Adam's tip:If you don't have a steam oven or bamboo steamer,you can steam food by placing some chopsticks as a platform across the base of a lidded wok,with water in the bottom. Placing a plate on top of a small bowl inside a large pot also works.
Also try:my Tiger salad