Honey-Braised Vegetables with Bean Curd

Recipe:

8 dried Chinese mushrooms
20 dried lily buds (optional)
2 tablespoons peanut oil
3 thin slices ginger
250 g white sweet potato, halved and sliced
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons sesame oil
45 g fried bean curd, cut into 1 cm strips
2 teaspoons cornflour
4 spring onions cut into 4 cm lengths
1 x 410 g canned baby corn
1 x 230 g canned water chestnuts, drained

Method:

Soak the mushrooms in hot water to cover for 30 minutes. Drain, reserving 3/4 cup liquid. Squeeze mushrooms to remove excess liquid. Remove stems. Slice the mushrooms thinly. Slice ginger thinly. Soak the lily buds separately, if using, in warm water for 30 minutes; drain.

Heat the oil in a wok or heavy-based frying pan, swirling gently to coat base and side. Add ginger and stir-fry over medium heat for 1 minute. Add the mushrooms and lily buds and stir-fry for 30 seconds. Add sweet potato with the soy, honey, sesame oil. mushroom liquid and fried bean curd.

Dissolve cornflour in a little water, add to pan. Stir until liquid thickens. Add the spring onions, corn and water chestnuts; simmer for 1 minute. Serve.