Ingredients
The following ingredients have 7 Servings
- 25 g (1/2 cup) dried lily flowers
- 25 g (8 medium) dried shiitake mushrooms
- 10 g (2 tablespoons) dried wood ear mushrooms
- 40 g (1 small bundle) mung bean vermicelli noodles ((yield about 1 cup once rehydrated), or other types of vermicelli noodles)
- 2 tablespoons light soy sauce
- 1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup soaking water from the lily flower and mushroom ((*Footnote 2))
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 tablespoons peanut oil ((or vegetable oil))
- 4 green onion (, chopped)
- 1 tablespoon minced ginger
- 1 carrot (, sliced)
- 10 pieces deep fried tofu puffs (, halved)
- 4 heads baby bok choy (, quartered)
- 230 g (4 cups) napa cabbage (, chopped)
- 1/2 cup bamboo shoots (, sliced)
