Thinly slice the celery, spring onion, ginger and chilli. Place them in a large bowl to form the base of the salad.

Bring a pot of water to the boil. Blanch the mushrooms briefly—place them in the boiling water, then remove them quickly to take off the raw edge. Add the mushrooms to the bowl with the other ingredients.

Pour over the soy sauce and rice wine vinegar. Add the sesame seeds and gently toss everything together until well combined.

Serve on its own, over rice or noodles, or as a side dish.