Recipe Ingredient
- 150g carrot, cut into desired shapes
- 150g fresh enoki mushrooms
- 5 medium-sized dried black shitake mushrooms, soaked until soft
- 20 lotus seeds
- 20 gingko nuts
- 100g sweet snow peas
- 1 tbsp kei chi
- 15g white fungus, soaked
- 1½ tbsp oil
- 1/2 tsp sesame oil
- 1cm-piece young ginger, sliced thinly
- (A):
- 1 tsp oyster sauce
- 1 tbsp sugar
- Pinch of salt
- Dash of pepper
- 1/2 tsp sesame oil
- 500ml water
- Sauce (B):
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 tsp monosodium glutamate
- 250ml water
- Thickening:
- 1 tsp corn flour
- 1 tbsp water
Instructions
- Put soaked mushroom and ingredients (A) in a saucepan. Bring to a boil and simmer over a gentle heat for 10-15 minutes. Remove mushrooms and set aside. Keep the stock.
- Blanch white fungus, gingko nuts and lotus seeds in boiling water for 10 minutes. Remove and drain separately.
- Heat oil and sesame oil in a wok; sauté ginger until fragrant. Add carrot, pre-cooked mushrooms, gingko nuts, lotus seeds and kei chi.
- Mix in ingredients (B) and mushroom stock. Bring to a boil, and boil over a low heat for two to three more minutes. Add enoki mushrooms, sweet snow peas and white fungus. Stir-fry well to combine. Thicken with cornflour mixture, mix well and transfer to a serving dish.
