Chinese leaf & mushroom rolls

1. Take 12 leaves from the Chinese leaf; set aside. Core then finely shred the remaining leaves. For the filling, heat the oil and butter in a large frying pan, then add the ginger, mushrooms, chilli, garlic, onion and the finely shredded Chinese leaf. Cook over a medium heat for 6-8 minutes, until softened and all the liquid has evaporated. Add the oyster and soy sauces, vinegar, salt and a pinch of ground black pepper; mix well. Set aside to cool completely. 

2. Meanwhile, bring a wide pan of water to the boil. Take the pan off the heat and put the Chinese leaves in the just-boiled water for 2 minutes. Drain the leaves, then dab with kitchen paper to absorb the excess water. Put one leaf flat on the worktop, then put 1½-2 tbsp of the mushroom mixture on the soft side. Fold and wrap to seal the parcel (you can stick a cocktail stick through it to secure). Repeat with the remaining leaves and filling.

3. Wipe out the frying pan, add the oil and set over a medium heat. When hot, add the parcels and cook for 1 minute, then add 2 tbsp water. Cover with a lid or foil, lower the heat to low and cook for 8 minutes. Once cooked, carefully lift the parcels onto a serving plate. Add the oyster and soy sauces, sugar and 5 tbsp water to the pan; mix well, then return to the heat. In a small bowl, mix the cornflour with 1 tbsp water, then stir into the sauce until thickened. Drizzle the sauce over the parcels; serve immediately with steamed rice, if liked.