1. Place the lily buds, black fungus, Shiitake mushrooms and tofu in separate bowls. cover each with boiling water and soak for 30 minutes. Drain the bowls and squeeze the excess water from the tofu. Cut the fungus into bite-sized pieces and halve the shiitake. 2. Heat the oil in a wok over high heat. Stir-fry carrot, celery and ginger for 30 seconds. Add soaked ingredients, remining ingredients and 1/4 cups water. Mix well. cover with a lid and cook for 3 minutes or until heated through. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
