Stir Fried Dried Lily Buds with Black Fungus

Surprisingly tasty stir fried vegetarian dish with a mixture of ingredients.  The sauce  is appetising, savoury, sourish and sweet.  Blends well with the ingredients.

The seasoning is doubled cos' I wanted some sauce to cook the pineapples and cucumber.  With more sauce, the black fungus and fried beancurd skin are able to soak up some of the flavours.

Recipe Source - Yum Yum Magazine No, 67 with modifications

Ingredients

30 gm dried lily buds - removed the hard ends and knotted, rinsed

50 gm black fungus - soaked, drained and break into pieces

150 gm knotted bean curd skins - fried [fry this first]

1 small cucumber - cut chunks

100 gm pineapples - cut into small pieces

2 red chillies - cut into pieces

150 ml water

Seasoning

2 tbsp tomato sauce

2 tbsp light soy sauce

1 tsp salt

2 tsp sugar to taste

dash of pepper and sesame seed oil

1 tsp cornstarch

 

 

 

1. Heat oil in wok, throw in all the ingredients, give it a good stir to mix well.
2. Add in the seasoning, stir fry to mix sauce with ingredients.
3. Add in water, bring to boil and taste to adjust seasoning.
4. Thicken sauce with some cornstarch water.  Bring to a boil again.
5. Dish up to serve with rice.

 

I'm submitting this post to Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours

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