Braised Assorted Fungus

Ingredients:

•   50g Top Oyster Mushrooms

•   50g Top Abalone Mushrooms

•   50g Gold Plum Straw Mushrooms

•   4 Chinese Dried Mushrooms

•   A few pieces of Dried Black Fungus

•   A few pieces of  Dried Black and White Fungus

•   3 baby carrots

Seasonings:

•   1 teaspoon of salt

•   Half teaspoon of sugar

•   1 teaspoon of Kim Ve Wong Taiwan Soya Sauce

•   1 teaspoon of Gold Plum Shao Shing Rice Cooking Wine

•   A few drops of Gold Plum Pure Sesame Oil

Cooking Method:

1. Clean all the mushrooms and fungus and soak it into water until they puff up

2. Thinly slice carrot and boil it for 2 minutes, drain and drain

3. Boil all the fungus for 2 minutes, drain and dry

4. Heat oil in wok, add carrot for 2 minutes, then add all the mushrooms, stir-fry and braise for 5 minutes

5. Add Fungus and braise for another 5 minutes

6. Add a bit of Shao Shing Rice Wine and add sauce, until it boils and thickens
    

Customers interested in vegetarian recipes may also be interested in our Companion Range
 

Last modified : 18 November 2011
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