White Fungus with Shanghai Greens

White Fungus with Shanghai Greens

　　White Fungus with Shanghai Greens

　　Ingredients: 10g dried white wood ear fungus, 12 Shanghai green vegetables, 75g cooked ham.

　　Seasonings:

　　(1) 1 cup broth, 1/4 tsp salt.

　　(2) 1 cup broth, 1/3 tsp sugar, 1/3 tsp salt.

　　(3) 2 tsp cornstarch

　　Method:

　　1. Soak the dried white wood ear fungus in warm water until softened, then trim off the yellow, hard stems, and cook in seasoning (1) over medium heat for five minutes before draining.

　　2. Slice the cooked ham into thin strips. Trim the ends and remove any old leaves from the Shanghai greens, then blanch them in boiling water until just cooked and drain. Arrange them around the edge of the serving plate.

　　3. Heat a wok over medium heat, bring seasoning (2) to a boil, add the white wood ear fungus and stir in the cornstarch to thicken the sauce evenly. Transfer to a serving plate, then sprinkle with the cooked ham strips and serve.