Braised Assorted Fungus

Description
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

Directions
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.