The world of Tzu Chi (Vol.106)

Blossoming Baby Chinese Cabbage Ingredient A: Baby Chinese cabbage .................. 1 packet Ingredient B: Jicama (yam bean) .................. 50 g (cubed) Cloud ear fungus ................................. 25 g (soaked and torn into small pieces) Enoki mushrooms ......................... 1 packet (cut into ½ inch pieces) Fresh Shiitake mushrooms ..... 6 pcs (cubed) Canned button mushrooms ... ½ can (cubed) Preparation: 1. Add some oil and salt to boiling water and cook the baby Chinese cabbage until softened. 2. Heat oil in a wok. Add Ingredient B and seasonings, fry till fragrant. 3. Arrange carrot slices in the centre of a bowl, then line the bowl with the baby Chinese cabbage. 4. Transfer the cooked ingredients from Step (2) to the bowl and press them tightly. 5. Cover the bowl with aluminium foil and steam for 10 minutes. 6. Cover the bowl with a round serving bowl, and turn upside down. Garnish with wolfberries and carrot shreds before serving. (serves 8-10) Ingredient C: Carrot .......................................... 3 slices Wolfberries ................................... some Seasonings: Salt, mushroom powder, sugar, sesame oil ......................... to taste TZU CHI 106 59