Recipe Ingredient
- 15g sweet dried bean curd sheet
- 2 tbsp cooking oil
- 10g lily buds, knotted
- 10g dried black fungus
- 4-5 dried Shiitake mushrooms
- 50g glass noodles
- 200g cabbage, cut coarsely
- 1 carrot, sliced
- 2-3 cloves of garlic, chopped
- Salt and white pepper, to taste
Instructions
- Cut the sweet dried bean curd sheet into medium strips, and fry in 1 tbsp of the oil until crisp. Remove and set aside.
- Soak the lily buds in water, then drain. Trim off the hard edges.
- Rehydrate the black fungus and Shiitake mushroom, then drain. Reserve the soaking liquid.
- Trim off the mushroom stalks.
- Soak the glass noodles in water until soft. Drain.
- Heat the remaining cooking oil, and sauté the garlic until fragrant.
- Add the cabbage and carrot, and stir for about 10 seconds over high heat. Then, add the lily buds, mushroom and black fungus. Stir.
- Add the mushroom soaking liquid (about 1 cup), cover and simmer for three minutes. Then, add the glass noodles and the fried sweet bean curd strips. Stir fry for a minute more, and season to taste. Serve hot.
