Stir-fried Mixed Fungus with Lily Bulbs

More Fruit and Vegetables
Stir-fried Mixed Fungus with Lily Bulbs
Ingredients: (To Serve 6)
Pumpkin (peeled) 240g
Lily bulbs 2
Sugar snap peas (cut into wedges) 20g
Snow fungus (soaked) 20g
Yellow fungus (soaked) 20g
Fresh shiitake mushrooms 3-4
Red sweet pepper (cut into wedges) 50g
Salt ¼ teaspoon
Sugar ½ teaspoon
Cornstarch-water mixture 20g
Canola oil 1½ teaspoons
Sesame oil ½ teaspoon
Vegetarian oyster sauce ½ teaspoon
Cooking Method:
1. Steam the pumpkin over high heat for 5 minutes. Set aside.
2. Wash the lily bulbs. Set aside.
3. Blanch the snow fungus, yellow fungus, lily bulbs, sugar snap peas and shittake mushrooms. Set aside.
4. Pour the oil into a wok and heat it up. Put in the blanched ingredients along with the red sweet pepper and pumpkin, then stir-fry over high heat quickly. Add the seasonings and cornstarch-water mixture, then cook and stir until done.
Per serving:
Energy(kcal) 89
Carbohydrate(g) 17
Protein(g) 2
Fat(g) 2
Sugar(g) 1
Sodium(mg) 97
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Choi Fook Eky's Banquet.