INGREDIENTS
- 1 cup peeled and cut sing gua
- 1/4 cup dried pearl mushrooms
- 1/4 cup dried woodear mushrooms
- 1/4 cup dried flower lilies
- 1/2 cup julienne red peppers
- 1 clove chopped garlic
- 1 tbsp canola oil
- 1 tbsp vegetarian oyster sauce
- 1/4 cup water
- 6-8oz cooked protein of choice (optional)
METHOD
- In advance, rinse mushrooms, lilies in warm water. Next, soak in separate bowls in water to rehydrate (1-2 hours). Remove excess water, save water from pearl mushrooms.
- In a hot wok or pan, add chopped garlic, stir and add in Sing Gua and peppers. Continue to stir wok/pan.
- Add in mushrooms and lilies while continuing to toss, bring heat down slightly.
- Add in seasoning of oyster sauce, salt and pepper, water and some of the pearl mushroom water as required. Cook and stir until red peppers are a crisp al dente. Add in cooked protein as an option and cook on heat for an additional minute. Add additional seasoning to taste as an option.
- Serve on own or on rice.