Serves 2
Ingredients:
- 50 grams (3 1/2 tablespoons) button mushrooms
- 50 grams (3 1/2 tablespoons) straw mushrooms
- 50 grams (3 1/2 tablespoons) abalone mushrooms
- 2 dried mushrooms
- a few small pieces golden fungus
- a few small pieces black fungus
- a few small pieces white fungus
- 20 grams (about 1 1/2 tablespoons) dried lily flowers
- 50 grams (3 1/2 tablespoons) carrot
- 50 grams (3 1/2 tablespoons) sweet peas/pea pods
- 1 teaspoon rice wine or dry sherry
- 2 tablespoons oil
- Stock:
- 500 ml (2 1/8 cups) water
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1 slice ginger
- 1 stalk spring/green onion
- Seasoning:
- 1/4 teaspoon salt
- 1/2 teaspoon light soy sauce
- 1 1/2 teaspoons sugar
- 1/2 teaspoon sesame oil
- 300 ml (about 1 1/4 cups) vegetarian stock
- Thickening:
- 1/2 teaspoon cornstarch (cornflour)
- 1 tablespoon water
- 2 tablespoons oil for stir-frying
Preparation:
Wash and soak the dried mushrooms, fungi and dried lily flowers.
Wash, peel and thinly slice the carrot. Wash the sweet peas, and parboil for 1 minute. Drain.
Rinse the remaining mushrooms.
Boil the vegetarian stock. Add the yellow fungus, black fungus and the dried lily flowers and cook for 5 minutes. Drain.
While the fungus and dried lily flowers are boiling, prepare the seasoning and the cornstarch mixture. Set aside.
Heat wok and add 1/2 tablespoon oil. When oil is ready, add the carrots and sweet peas and stir-fry on high heat. Remove and set aside.
Heat 1/2 tablespoon oil in the wok. When oil is ready, add all the mushrooms and stir-fry on high heat for 1 minute. Remove and set aside.
Heat 1 tablespoon oil in the wok. When oil is heated, add the fungus, dried lily flowers and the rice wine and seasoning. Braise for 5 minutes. Add the mushrooms and braise for another 5 minutes.
Add in the carrots and sweet peas, stirring. Give the cornstarch/water mixture and add in, stirring to thicken. Serve hot.
Wash, peel and thinly slice the carrot. Wash the sweet peas, and parboil for 1 minute. Drain.
Rinse the remaining mushrooms.
Boil the vegetarian stock. Add the yellow fungus, black fungus and the dried lily flowers and cook for 5 minutes. Drain.
While the fungus and dried lily flowers are boiling, prepare the seasoning and the cornstarch mixture. Set aside.
Heat wok and add 1/2 tablespoon oil. When oil is ready, add the carrots and sweet peas and stir-fry on high heat. Remove and set aside.
Heat 1/2 tablespoon oil in the wok. When oil is ready, add all the mushrooms and stir-fry on high heat for 1 minute. Remove and set aside.
Heat 1 tablespoon oil in the wok. When oil is heated, add the fungus, dried lily flowers and the rice wine and seasoning. Braise for 5 minutes. Add the mushrooms and braise for another 5 minutes.
Add in the carrots and sweet peas, stirring. Give the cornstarch/water mixture and add in, stirring to thicken. Serve hot.
