Stir-fry Mixed Vegetable with Soft Black Fungus

There are actually two types of black fungus, one is the thick black type and another is the thinner and softer type which the Cantonese called it 'Wen-Yu'.

Wen-Yu do not have the same chewiness as the black fungus which is known as 'Muk-Yu'. However, they tasted just as good and it's more suitable for stir-frying or light braise.

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Ingredients

• 150g Pork loin (sliced and marinated with corn flour and light soy sauce)


• 50g Sweetpeas


• 30g Carrot (sliced)


• 8-10g Soft black fungus - Wen Yu (presoaked in water)


• 1pc Onion (sliced)


• Corn flour


• Water


• Light soy sauce


• Pepper

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Methods

1. In a saucepan, boil 2 cups of water with a dash of oil and sugar. When water is boiling, put in sweetpeas and carrot then the fungus and boil till 50% soft. Thaw away the water.


2. Heat up wok with some oil, saute the sliced onion till fragrant, add in the marinated pork and stir till half cooked, add in the boiled items, stir, add some water, stir and cover for a few minutes.


3. In a small bowl, prepare about 1/4 cup of water with 2tsp corn flour, 2tsp light soy sauce and a dash of pepper. Mix well.


4. When all the item are completely soften, add in the corn flour mix and continue stirring till sauce is thicken. Lift up and serve.