Ingredients: 60g dried black fungi, 60g dried white fungi, 1 tbsp. grated ginger, a few thin carrot slices (cut into flower shapes)
Seasonings: 1 tsp. light soy sauce, 1 tbsp. black bean soy sauce, 1 tsp. sugar, a pinch of pepper and sea salt
- Soak the dried black and white fungi in water until soft. Cut off hard stalks. Discard the water.
- Bring water to a boil. Add 2 to 3 slices of ginger and some slab sugar. Pour in the fungi and boil for 3 minutes. Rinse with cold drinking water and drain.
- Heat wok with oil. Add grated ginger, carrot slices and fungi to stir fry for a while. Turn to low heat. Add seasonings and some water to cook for 5 minutes.
- Add sesame oil before serving to enhance aroma if preferred.