Luo Hon Zhai
6-8 dried Shiitake mushrooms soaked and sliced (reserve liquid)
1/2 cup dried lily buds soaked
4 dried bean curd sticks break to thirds and soaked
1 can water chestnuts drained
1 carrot sliced diagonally
1 cup shredded Napa cabbage
>4 ounces snow peas or sweet peas stringed
1/4 cup canned gingko nuts drained or fresh gingko biloba
1 knuckle ginger julienne
1 clove garlic minced
½ bag of fatt choy (algae)
1oz vermicelli soaked and cut
Reserved mushroom soaking liquid or vegetable stock
1 tbsp Chinese rice wine or dry sherry
1 tbsp dark soy sauce
2 tbsp Oyster Sauce
>Drizzle sesame oil
Vegetable or peanut oil for stir-frying
Salt & Pepper
- In separate bowls, soak mushrooms, lily buds, fatt choy, vermicelli and bean curd sticks in water for 20 to 30 minutes to soften. Squeeze out excess liquid. Reserve the mushroom soaking liquid.
- Brown garlic and then ginger. Fry carrots, mushrooms and lily buds. Add chestnuts, peas and gingko. Stir-fry until veges soften.
- Add bean curd sticks and shredded cabbage. Finally add vermicelli and fatt choy in together with all liquids (rice wine, soy sauce and oyster sauce). Bring to a boil and let simmer for another 5 minutes. Add salt and pepper to taste.