Braised Assorted Fungus
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
PREPARATION:
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.