Ingredients (for 4):
- Elm fungus - 35 g
- Yellow ear - 30 g
- Dried lotus seeds - 20 g
- Ginger - 15 g
- Chinese yellow wine - 1 tsp
- Oil - 2 tbsp
- Water - 1/2 cup + 1/4 cup + 1/4 cup
- Mushroom extract - 1/2 tsp + 1/4 tsp
- Lotus roots - 1 section
- Chinese yam - 1/2 large sticks
- Sweet peas - 10 pieces
- Chinese celery - 4 sticks
- Lily bulbs - 2 pieces
- Red and yellow bell pepper - 1 each
- Salt - 1/2 tsp
- Sugar - 1/2 tsp
- Sesame oil - 1/2 tsp
Procedures:
1. Soak the dried lotus seeds in water.
2. Once softened, boil the lotus seeds in water for 5-7 minutes until soft but uncooked.
3. Peel the lotus roots and cut into halves on the long side. Then cut into slices of about 3 mm. Put in water to avoid turning brown.
4. Soak the elm fungus in water.
5. Boil the elm fungus in hot water for 10 minutes. Then remove and cut into small pieces about size of a coin.
6. Soak the yellow ear in water.
7. Boil the yellow ear in hot water for 10 minutes. Then remove and cut into small pieces about size of a coin.
8. Cut the red and yellow bell peppers into small pieces.
9. Remove the fiber of the sweet peas, then cut into halves.
10. Peel the lily bulbs and get the white petals.
11. Peel the Chinese yam and cut into small pieces. Put in water to avoid getting brown.
12. Cut the Chinese celery into sections about 6 cm long after removing the tough fibers.
13. Heat the wok on medium high heat, and then add 2 tbsp of oil and add the ginger slices.
14. Add the elm fungus to stir-fry. Then sprinkle with Chinese yellow wine and continue to stir-fry.
15. Add 1/2 cup of water and 1/2 tsp of mushroom extract, and then add the yellow ear to let it simmer.
16. Add the lotus seeds, lotus roots, sweet peas, and Chinese yam to continue to stir-fry.
17. Add the bell peppers and Chinese celery to continue to stir-fry.
18. Add the lily bulbs and then add 1/4 cup of water, along with 1/4 tsp of mushroom extract, plus sugar and salt.
19. Add some sesame oil to wrap up.
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