Braised Assorted Fungus
Beef  with Green Pepper
Californian Roll
Chinese Style Steaks
Fried Crab With Chilli
Deep Fried Prawn Ball
Fried Vegetarian Wanton
Hunan Lamb
Kung Po Chicken
Mongolian Lamb
Pad Thai
Thai Lemon Grass Chicken

Braised Assorted Fungus

Ingredients:

·  50g Top Oyster Mushrooms

·  50g Top Abalone Mushroom

·  50g Gold Plum Straw Mushroom

·  4 Chinese Hong Ku Dried Mushroom

·  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 Pagoda Shao Xing 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 Xing Cooking Rice Wine and add sauce, until it boils and thickens

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