1/2 head cauliflower - broken into florets
some dried black fungus - soaked in water till soft, then drained and cut into bite-sized pcs
4 pc fresh shitake mushrooms - cleaned and cut into halves
1 small carrot - peeled and cut into florets or sliced
1/2 white onion - chopped
2 cloves garlic - chopped
1 tsp minced ginger
1/2 tsp salt - for blanching florets and carrots
2 tbsp vegetable oil
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp huatiao wine
2 tbsp water
salt to taste
- Boil a pot of water on high heat. When water starts boiling, add salt and cauliflower florets and boil for 2 to 3 minutes or until slightly tender. Add carrot slices and continue to boil for another minute. Drain and put into cold water to stop the cooking. Drain again and set aside.
- Heat up oil in a wok on medium heat. Saute the onion, ginger and garlic till fragrant. Add mushrooms and fry till aromatic. Switch to high heat and add cauliflower, carrots and black fungus and fry for 1 - 2 minutes.
- Drizzle sauce and do a quick stir fry to mix well. Add water and stir in some cornstarch solution. Mix well. Add salt to taste if necessary.
- Transfer to a serving plate and serve warm.