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220px-ChampignonMushroom

Description[]

Serves 2

Ingredients[]

Stock[]

Seasoning[]

Thickening[]

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.
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