Braised Assorted Fungus - Vegetarian
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
500 ml (2 1/8 cups) water
1/2 teaspoon salt
1/4 teaspoon sugar
1 slice ginger
1 stalk spring/green onion
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
1/2 teaspoon cornstarch (cornflour)
1 tablespoon water
2 tablespoons oil for stir-frying
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.
Yield: 2 Servings