-
Soak tofu sticks in water
for 2 hours or until soft and color turns white.
-
Cut into pieces.
-
Soften the Chinese
mushrooms in water, then remove stems and shred.
-
Soften the white fungus in
water, remove stems and then tear into small pieces.
-
Remove outer layer of
bamboo shoot then slice thinly.
-
Slice carrot thinly.
-
Halve button mushrooms.
-
Scald the bamboo shoot,
carrot and button mushrooms separately in 2 cups of boiling water,
then cool under cold running water, scoop out and drip dry.
-
Heat 2 tablespoons oil in
a wok.
-
Stir-fry Chinese mushrooms
until fragrant.
-
Add tofu sticks, white
fungus and 1/2 cup water.
-
Cover with a lid and
braise for 5 minutes.
-
Uncover. Add broccoli,
button mushrooms, bamboo shoot and sliced carrot.
-
Season with salt and wine.
-
Thicken with cornstarch
mixed with 1 1/2 tablespoon water.
-
Sprinkle with sesame oil
for serving.
