Ingredients
75 gm straw mushrooms (diced)
75 gm button mushrooms (cut into half)
‘/2 carrot (diced)
150 gm bamboo shoot (diced) 75 gm green peas
6 mushrooms (presoaked and diced) 40 gm cashew nuts (crispy fried) 1 red chillies (diced)
Seasoning
‘/2 tsp vetsin
/2  tsp sugar
‘/4 tsp salt
1 tbsp oyster sauce
1 tbsp soy sauce (dark)
Few drops of sesame oil
1 tsp soy sauce (light)
cornflour solution (mix 1/2 tsp with 1 tsp water)
Method
Toss mushrooms, carrot, button mushrooms, and mushrooms in boiling water and strain. Leave aside.
Heat up oil, dredge in wine and add in 1 cup of water with’/4 tsp vetsin,
1 tsp salt and sugar each, 1 tbsp dark soya sauce, 1 tbsp oyster sauce. Put in the tossed ingredients to cook for
a while and dish up. Heat up oil, dredge in wine and put in 2 oz of water. Put in seasoning and all the
ingredients. Allow to cook for 5 mins., stir in cornflour solution, add in cashew nuts and serve.

**Chinese Vegetarian Cookery**