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.