Description Edit

Serves 2

Ingredients Edit

Stock Edit

Seasoning Edit

Thickening Edit

Directions Edit

  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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