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STIR FRY BEANCURD WITH TOMATO
Ingredients:
10 oz tomato
1 can oyster mushroom
2 beancurd (about 10 oz)
1/2 tsp mashed garlic
2 stalks sectioned spring onion
2 tbsp tomato ketchup
Seasoning:
1 tbsp sugar
1/2 tsp salt
1 tsp chicken powder
Pinch of pepper
1 cup water
Sauce:
1 tsp cornflour
2 tbsp water
Method:
1. Wash oyster mushroom. Wipe dry and slice.
2.

Cut beancurd into small pieces and blanch in boiling water for 1/2 minute. Take out and drain.
3. Wash tomato, remove the seeds and slice.
4.

Saute oyster mushroom with 3 tbsp oil. Add mashed garlic and tomato. Stir fry for a while and put in beancurd and seasoning. Mix well and cook for 7 minutes. Add tomato ketchup. Taste and add sauce. Sprinkle with spring onion and dish up.

*

 Good for the stomach and the blood.

STIR FRY GOLDEN MUSHROOM WITH CONPOY
Ingredients: Sauce:
1 can golden mushroom
2/3 oz conpoy
1/2 shredded carrot
10 oz soya bean sprout		 4 tbsp water
1/2 tsp cornflour
1/3 tsp sugar
1/2 tsp salt
Dash of sesame oil
Pinch of pepper
1 tsp ginger juice


Method:
1. Soak conpoy for about 2 hours. Steam it for 40 minutes, tear into thin stripes.
2. Wash golden mushroom and wipe dry.
3.

Remove roots of bean sprout. Wash and drain. Stir fry in a wok without oil for about 1 minute.
4.

Saute golden mushroom and conpoy with 2 tbsp oil. Add carrot and bean sprout. Mix well and add sauce. Dish up. If fresh golden mushroom is used, blanch in water with ginger and spring onion, then soak in cold water.

*

 Good for liver and kidney.

DRIED WHITE FUNGUS WITH MINCED HAM AND MUSTARD


Ingredients:
0.26 oz dried white fungus
2 tbsp minced ham
15oz mustard leaves
Seasoning:
3 cups superior stock or water
1/2 tsp salt
1/3 sp sugar
Sauce:
3/4 cup superior stock
Dash of sesame oil
Pinch of pepper
1/4 tsp salt
1 tsp cornflour
Method:
1. Remove leaves of mustard and cut into 4 section.
2.

Boil 4 cups of water with 1 tsp soda. Add mustard and cook for about 4 minutes until it is tender. Take out and wash away the smell of soda.
3.

Soak dried white fungus for an hour until it swollen. Tear into little pieces and put in boiling water to cook for 5 minutes. Take out, wash and drain.
4.

Boil seasoning. Add dried white fungus and cook for 2 minutes and take out. Add 3 tbsp oil and put in mustard leaves. Bring to boil and take mustard out to drain. Arrange it on plate.
5.

Boil sauce with 1 tbsp oil. Add white fungus and mix well. Put it on top of mustard leaves and sprinkle with ham.

*

 Good for removing internal heat.

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