Ingredient
20g dried black mushrooms
150g straw mushrooms
5g cloud ear, 5g white fungus
1 stalk mini Chinese cabbage, 1 small bunch mung bean thread
40g snow peas
10g black flossy moss
sliced ginger
1 pack deep fried gluten balls
sliced carrot
1/2 can baby sweet corns
Seasoning
3/4 tsp salt
1 tsp sugar
1 tsp light soy sauce
1 tbsp oyster sauce
a few drops of sesame oil
pinch pepper
Method
Soak dried black mushrooms, cloud ear and white fungus in water until soft. Remove the stems and the tough roots.
Scald straw mushrooms and deep fried gluten balls separately. Wash.
Finely chop the mini Chinese cabbage. Tear the tough veins off the snow peas.
Heat 1 tbsp of oil in a wok. Stir fry ginger slices until fragrant. Add all the ingredients (except snow peas and mung bean thread). Stir fry well.
Add 3/4 cup of water and the seasoning. Cook for 15 minutes.
Add snow peas and mung bean thread. Cook until the sauce reduces to almost dry. Serve.
