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Ingredients
- 8 dried Chinese mushrooms
- 20 dried lily buds
- 2 tablespoons peanut oil
- 3 thin slices fresh ginger, cut into strips
- 250 g (9 oz) white sweet potato, halved and sliced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 60 g (2 1/4 oz) deep-fried tofu puffs, cut into thin strips
- 2 teaspoons cornflour (cornstarch)
- 4 spring onions (scallions), cut into short lengths, plus extra finely shredded spring onion, to garnish
- 410 g (14 1/2 oz) tin baby corn, drained
- 225 g (8 oz) tin water chestnuts, drained
Method
1. Soak the mushrooms in hot water for 30 minutes. Drain, reserving 185 ml (6 fl oz/ 3/4 cup) of the liquid. Squeeze dry with your hands. Remove the stems and slice the mushrooms thinly. Soak the lily buds separately in warm water for 30 minutes, then drain.
2. Heat the oil in a wok. Add the ginger and stir-fry for 1 minute. Add the mushrooms and lily buds and stir-fry for 30 seconds. Add the sweet potato with the soy sauce, honey, sesame oil, mushroom liquid and tofu. Simmer in the wok for 15 minutes.
3. Dissolve the cornflour in a little water and add to the wok. Stir until the liquid thickens. Add the spring onion, corn and water chestnuts and toss to heat through before serving. Garnish with the shredded spring onion.
