Braised Assorted Fungus

Description
Serves 2

Ingredients

 * 50 grams (3½ tablespoons) button mushrooms
 * 50 grams (3½ tablespoons) straw mushrooms
 * 50 grams (3½ 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 1½ tablespoons) dried lily flowers
 * 50 grams (3½ tablespoons) carrot
 * 50 grams (3½ tablespoons) sweet peas/pea pods
 * 1 teaspoon rice wine or dry sherry
 * 2 tablespoons oil

Stock

 * 500 ml (2⅛ cups) water
 * ½ teaspoon salt
 * ¼ teaspoon sugar
 * 1 slice ginger
 * 1 stalk spring/green onion

Seasoning

 * ¼ teaspoon salt
 * ½ teaspoon light soy sauce
 * 1½ teaspoons Sugar
 * ½ teaspoon sesame oil
 * 300 ml (about 1¼ cups) vegetarian stock

Thickening

 * ½ teaspoon cornstarch (cornflour)
 * 1 tablespoon water
 * 2 tablespoons oil for stir-frying

Directions

 * 1) Wash and soak the dried mushrooms, fungi and dried lily flowers.
 * 2) Wash, peel and thinly slice the carrot. Wash the sweet Peas, and parboil for 1 minute. Drain.
 * 3) Rinse the remaining mushrooms.
 * 4) Boil the vegetarian stock. Add the yellow fungus, black fungus and the dried lily flowers and cook for 5 minutes. Drain.
 * 5) While the fungus and dried lily flowers are boiling, prepare the seasoning and the cornstarch mixture. Set aside.
 * 6) Heat wok and add ½ tablespoon oil. When oil is ready, add the carrots and sweet peas and stir-fry on high heat. Remove and set aside.
 * 7) Heat ½ 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.
 * 8) 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.
 * 9) Add the mushrooms and braise for another 5 minutes.
 * 10) Add in the carrots and sweet peas, stirring. Give the cornstarch/water mixture and add in, stirring to thicken. Serve hot.