• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. 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.
  2. Blanch white fungus, gingko nuts and lotus seeds in boiling water for 10 minutes. Remove and drain separately.
  3. Heat oil and sesame oil in a wok; sauté ginger until fragrant. Add carrot, pre-cooked mushrooms, gingko nuts, lotus seeds and kei chi.
  4. 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.
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