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