Braised Assorted Fungus - Vegetarian Cooking

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 tbs salt
• 1/4 tbs 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

 
Recipe :

1. Wash and soak the dried mushrooms, fungi and dried lily flowers.
2. Wash, peel and thinly slice the carrot.  
3. Wash the sweet peas, and parboil for 1 minute. 
4. Drain. 
5. Rinse the remaining mushrooms. 
6. Boil the vegetarian stock.  
7. Add the yellow fungus, black fungus and the dried lily flowers and cook for 5 minutes. 
8. Drain.
9. While the fungus and dried lily flowers are boiling, prepare the seasoning and the cornstarch mixture.
10. Set aside. 
11. Heat wok and add 1/2 tbs oil.  
12. When oil is ready, add the carrots and sweet peas and stir-fry on high heat. 
13. Remove and set aside.
14. Heat 1/2 tablespoon oil in the wok.  
15. When oil is ready, add all the mushrooms and stir-fry on high heat for 1 minute. 
16. Remove and set aside.
17. Heat 1 tablespoon oil in the wok. 
18. When oil is heated, add the fungus, dried lily flowers and the rice wine and seasoning. 
19. Braise for 5 minutes.  
20. Add the mushrooms and braise for another 5 minutes. 
21. Add in the carrots and sweet peas, stirring.  
22. Give the cornstarch/water mixture and add in, stirring to thicken.  
23. Serve hot.And enjoy the taste.