1 1/2 cups dried sliced Chinese mushrooms
8 spring onions, trimmed and sliced
2 cloves garlic, crushed
1 tablespoon fresh ginger, grated
1 teaspoon sichuan peppercorns, crushed
1 1/2 cups pearled barley
3 cups vegetable stock
2 choy sum (Chinese broccoli), cut into 5cm lengths
Salt to taste
Soak mushrooms in hot water for 30 minutes. Drain and reserve 1/2 cup of the fluid. Set aside.
To a large non-stick saucepan add spring onions, garlic, ginger and 2 tablespoons of water. Stir fry 2 minutes or until onion is soft. Add peppercorns and barley, stir fry 3 minutes or until barley begins to brown. Add mushrooms, reserved fluid and stock, bring to the boil, reduce heat and simmer covered for 30 minutes or until barley has softened and liquid absorbed. Cook off any excess liquid by stir frying uncovered.
Steam choy sum for 3 minutes so that it remains crisp. Stir choy sum and seasoning through barley pilau. Serve.