Braised Mushroom with lily buds, tim chok and wood ear fungus

Tonight I cooked briased mushroom with lily buds,tim chok and wood ear fungus. Hubby like it and said it tasted good...yipee.

Ingredients:
100 gm Dried Chinese mushrooms
Dried lily buds
Tim Chok

Dried wood ear fungus
Black Moss (Fa cai) (optional)-soaked in water

2 pcs dried oyster

garlic (minced)

1tbsp of cornflour

Seasoning
1 1/2 tbsp Oyster sauce or to taste

2 tbsp of chinese wine

salt to taste

For boiling
600 ml water (est)

Method:
1. Soaked all the dried ingredients (except fa cai) with boiling hot water until soften.
2. For the mushrooms, cut the stem off of each mushroom and if the mushroom is too big, cut into bite sizes. For the lily buds, cut the top harder part off (like a black tip) and tight it into a knot. For woodear fungus, just cut it into smaller pieces. Cut the tim chok into half pieces.

3. Marinate mushroom, dried oyster with garlic and 1 tbsp of cornflour.
4. Boil some water. When boiled, add the marinated mushrooms, woodear and seasoning. Let it simmer for about 1 1/2hour . Adjust taste of oyster sauce and salt.

5. Lastly add in the lily buds,tim chok during the last 15 mins and add fa cai (if used) lastly and let it simmer for 5-10 mins. Serve hot!

Recipe Source: alicecozycorner

Photo Source: alicecozycorner