50gm cloud fungus (wan yee)
50gm snow fungus (suet yee)
100gm pea sprouts (tau miu)
10 black mushrooms (soaked)
10 fat Australian asparagus tips
10 pc bamboo pith (soaked)
2 tbsp oyster sauce
1/2 tsp sugar
1. Soak cloud and snow fungus. Cut asparagus into 10 cm lengths. Blanch together with bamboo pith in boiling water one minute. Remove. Stick asparagus tips into bamboo pith.
2. Stir-fry pea sprouts one minute. Arrange in circle on plate. Stir-fry cloud and snow fungus in oyster sauce for two minutes (if preferred, do them separately) and arrange in middle of pea-sprout circle.
3. Braise asparagus and mushrooms in oyster sauce for two minutes.
4. Remove and arrange round pea sprouts. Add 2 tbsp water, sugar and cornflour to oyster sauce and pour over vegetables.