Stir-Fried Five Vegetables

Tested Recipe Adapted from Eva Kam Mum’s Loving Dishes

Stir-Fried Five Vegetables

 

Ingredients:

200g celery

½ pack fresh lily bulbs

50g fresh shelled gingkoes

¾ tbsp Qi Zi

5 pieces cloud ear fungi

½ tbsp chopped ginger

½ tbsp chopped garlic

Seasoning:

½ tbsp oyster sauce

½ tsp salt

¼ tsp sugar

Starch solution:

¼ tsp salt

1/8 tsp sugar

1 tsp potato starch

Water

Preparation Instructions:

  1. Soak cloud ear fungi until soft. Remove the stalks and tear into small pieces. Tear off strings from celery and cut into wedges. Soak Qi Zi in boiling water until soft and drain. Cook fresh gingkoes in boiling water for 1 minute and drain. Remove ends from fresh lily bulbs and break into petals.
  2. Stir-fry cloud ear fungi in a plain wok without oil. Add oil, chopped ginger, chopped garlic and gingkoes. Stir-fry until fragrant.
  3. Put in celery and stir-fry briefly. Add fresh lily bulbs and seasoning. Stir-fry until just done.
  4. Add Qi Zi and the starch solution. Cook until the sauce thickens. Serve.
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