4 baby corn
3 green vegetable
2 mushrooms
4 white asparagus
10 dried mushrooms (canned)
12 slice Su Chi (a cold vegetarian dish made of soybean which looks like chicken).
0.5 carrot
1 gherkin
75g cooked lotus seeds
7-8g hair-like seaweed
1c vegetable soup
1t cornstarch
1t wine
1t sugar
1t soy sauce salt sesame oil
1. Wash baby corn, removing stem. Wash white asparagus.
2. Remove stem and any wilted leaves from green vegetable. Cut in half from top to bottom.
3. Rinse Su Chi.
4. Wash and peel carrot. Carve into a flower-like shape.
5. Rinse gherkin, remove seeds. Cut into small strips.
6. Soak dried mushrooms in water until soft. Remove stems. Soak hair-like seaweed in water. Set aside.
Place Su Chi, mushrooms, dried mushrooms, white asparagus and corn into wok. Add vegetable soup and salt and bring to a boil. Add carrot and gherkin. Bring to a boil then remove.
Next, sear hair-like seaweed in wok. After Su chi is chilled, cut into thick slices. Cut mushrooms. Cut corn lengthwise. Arrange on plate (see photo). Add heated lotus seeds to the center.
Add wine, sugar and soy sauce into the remaining juice in wok. Bring to a boil. To this mixture add cornstarch and bring to a boil while stirring. Pour over vegetables. Add a few drops of sesame oil. Serve.