Serves 2
Ingredients:
•50 grams (3 1/2 tablespoons) key mushrooms
•50 grams (3 1/2 tablespoons) straw mushrooms
•50 grams (3 1/2 tablespoons) abalone mushrooms
•2 dried mushrooms
•a couple of little pieces golden fungus
•a couple of little pieces dark fungus
•a couple of little pieces bright fungus
•20 grams (about one 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 dried out sherry
•2 tablespoons oil
•Stock:
•500 ml (2 1/8 cups) water
•1/2 teaspoon salt
•1/4 teaspoon sugar
•1 slice ginger
•1 stalk spring/green onion
•Seasoning:
•1/4 teaspoon salt
•1/2 teaspoon brightness soy sauce
•1 1/2 teaspoons sugar
•1/2 teaspoon sesame oil
•300 ml (about one 1/4 cups) vegetarian stock
•Thickening:
•1/2 teaspoon cornstarch (cornflour)
•1 tablespoon water
•2 tablespoons essential oil for stir-frying
Ingredients:
•50 grams (3 1/2 tablespoons) key mushrooms
•50 grams (3 1/2 tablespoons) straw mushrooms
•50 grams (3 1/2 tablespoons) abalone mushrooms
•2 dried mushrooms
•a couple of little pieces golden fungus
•a couple of little pieces dark fungus
•a couple of little pieces bright fungus
•20 grams (about one 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 dried out sherry
•2 tablespoons oil
•Stock:
•500 ml (2 1/8 cups) water
•1/2 teaspoon salt
•1/4 teaspoon sugar
•1 slice ginger
•1 stalk spring/green onion
•Seasoning:
•1/4 teaspoon salt
•1/2 teaspoon brightness soy sauce
•1 1/2 teaspoons sugar
•1/2 teaspoon sesame oil
•300 ml (about one 1/4 cups) vegetarian stock
•Thickening:
•1/2 teaspoon cornstarch (cornflour)
•1 tablespoon water
•2 tablespoons essential oil for stir-frying
Preparation:
Wash and soak the dried mushrooms, fungi and dried lily flowers.
Wash, peel and thinly slice the carrot. clean the sweet peas, and parboil for one minute. Drain.
Rinse the remaining mushrooms.
Boil the vegetarian stock. include the yellow fungus, dark fungi and also the dried lily flowers and cook for five minutes. Drain.
While the fungi and dried lily flowers are boiling, get ready the seasoning and also the cornstarch mixture. established aside.
Heat wok and include 1/2 tablespoon oil. When essential oil is ready, include the carrots and sweet peas and stir-fry on large heat. eliminate and established aside.
Heat 1/2 tablespoon essential oil inside the wok. When essential oil is ready, include all of the mushrooms and stir-fry on large heat for one minute. eliminate and established aside.
Heat one tablespoon essential oil inside the wok. When essential oil is heated, include the fungus, dried lily flowers and also the rice wine and seasoning. Braise for five minutes. include the mushrooms and braise for an additional five minutes.
Add inside the carrots and sweet peas, stirring. Give the cornstarch/water mixture and include in, stirring to thicken. Serve hot.
Wash and soak the dried mushrooms, fungi and dried lily flowers.
Wash, peel and thinly slice the carrot. clean the sweet peas, and parboil for one minute. Drain.
Rinse the remaining mushrooms.
Boil the vegetarian stock. include the yellow fungus, dark fungi and also the dried lily flowers and cook for five minutes. Drain.
While the fungi and dried lily flowers are boiling, get ready the seasoning and also the cornstarch mixture. established aside.
Heat wok and include 1/2 tablespoon oil. When essential oil is ready, include the carrots and sweet peas and stir-fry on large heat. eliminate and established aside.
Heat 1/2 tablespoon essential oil inside the wok. When essential oil is ready, include all of the mushrooms and stir-fry on large heat for one minute. eliminate and established aside.
Heat one tablespoon essential oil inside the wok. When essential oil is heated, include the fungus, dried lily flowers and also the rice wine and seasoning. Braise for five minutes. include the mushrooms and braise for an additional five minutes.
Add inside the carrots and sweet peas, stirring. Give the cornstarch/water mixture and include in, stirring to thicken. Serve hot.
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