Ingredients:
1 long napa cabbage (cut in 1-inch length)
10 dried shitake mushrooms (soaked in water, sliced in quarters)
4 pieces dried wood ear mushrooms (soaked in water and sliced thinly)
4-5 pieces dried cloud ear mushrooms (soaked in water and sliced thinly)
1 bunch Enoki mushrooms
1 can baby corn (drained and cut in 1-inch length)
1 small lotus root (scrub clean and sliced in quarters)
4 dried soybean sticks (soaked in water and cut in 1-inch length)
3 pieces preserved red bean curd (mixed in a little water)
2 slices of ginger, sliced thinly
2 tsp. cornstarch, mixed with a little water
5 Tbsp. oil
salt and pepper to taste
Method:
1.Prepare the vegetables. Set aside.
2.Heat some oil in a pan and fry cabbage for about 2 minutes till it is slightly reduce in size. Remove to a plate.
3.Return pan to the stove, add some oil and fry the ginger till golden brown. Add the dried mushrooms, wood ears, cloud ears and fry till fragrant. Add in the lotus root, cabbage and the preserved red bean. Add 1/4 cup of warm water and allow vegetables to simmer for 10 minutes.
4.When vegetables are tender, add the corn and cook for another 5 minutes. Thicken gravy with cornstarch and season to taste. Serve warm.
