Sunday, November 2, 2014
stir fry recipe
10 g ( 1/3 oz ) tender black fungus, moistened and cut
10 g ( 1/3 oz ) baby corn
60 g (2 oz )button Mushrooms, whole or halved
1 tablespoon olive oil
¼ teaspoon salt
90 g ( 3 oz ) cauliflowers, cut into springs
60 g (2 oz ) carrot, sliced
90 g (3 oz ) broccoli, cut into florets
60 g ( 2 oz ) cooked Chinese mushrooms, whole or halved
80 ml ( 1/3 cups ) vegetable stock ( made
