Braised Assorted Fungus

Ingredients:

·  50g Top Oyster Mushrooms

·  50g Top Abalone Mushroom

·  50g Gold Plum Straw Mushroom

·  4 Chinese 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