Stir-Fried Lily With Snow peas and Mushrooms
 

I.     Recipe name: Stir-Fried Lily With Snow peas and Mushrooms

II.     Ingredients:

  1. Snow peas (sugar snap peas), trimmed

  2. 5 fresh shiitake mushrooms*

  3. 1 case Hon-shimeji mushrooms*

  4. 1 white fungus*

  5. A few dried black fungus*

  6. Fresh lily bulbs*

  7. 3 or 4 baby corn

  8. 1 carrot, sliced

  9. 1 slice ginger

III.     Seasonings:

  1. ¼ teaspoon salt

  2. 1 teaspoon sugar

  3. ½  teaspoon vegetarian seasoning*

  4. 1 teaspoon light soy sauce

IV.     Starch solution:

    Mix 1 teaspoon cornstarch with 1 Tablespoon water

V.     Directions:

  1. Soak white fungus and dried black fungus in water. Bring to a boil and keep boiling for 1 minute. Rinse and cut into small pieces.

  2. Wash snow peas, shitake mushrooms, Hon-shimeji mushrooms, fresh lily bulbs and baby corns.

  3. Slice carrots.

  4. Preheat 1 Tablespoon cooking oil in a prying pan, and fry ginger on high heat. Add snow peas, carrots, white fungus, black fungus, mushrooms, lily bulbs, and baby corn. Stir-fry on medium heat until well mixed.

  5. Add seasonings and starch solution. Stir well and serve.

VI.     Recipe provider:  Xiuxia Li.     Photo: Fanrun Kang

Note:  * Available in Asian markets.
 

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