Ingredients:
- 6 oz (185 g) fresh ginkgo nuts, crack, clean and peel;
- 8 oz (250 g) beach mushrooms, cut out bottom, clean and dry;
- 8 oz (250 g) enoki mushrooms, cut out bottom, clean and dry;
Can replace with mushrooms of your choice;
- 10 pieces canned baby corns;
- 10 quail eggs, hard boil and peel;
- 2 oz (65 g) dry bamboo shoots, soak and clean;
- 12 oz (375 g) Chinese broccoli, clean and cut in an 30˚ angle;
- 2 oz (65 g) ginger, peel and cut into small triangle;
- 5 tablespoons canola/vegetable oil;
- Sea salt.
For thickening sauce
- 1 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1 tablespoon dark soy sauce;
- 1/4 cup water.
Recipe:
Serving for 2
- Cook peeled ginkgo nuts in boiling water for 5 minutes;
- Drain and set aside;
- Add 1 1/2 tablespoons of canola/vegetable oil to wok/large pan on medium high heat;
- Add hard boiled quail eggs and gently roll them around until golden brown;
- Take them out and set aside;
- Add 1/2 teaspoon sea salt;
- Stir fry Chinese broccoli for 2 minutes;
- Take them out and set aside;
- Add 2 tablespoons of canola/vegetable oil;
- Cook ginger until translucent and set aside;
- Stir fry baby corns for 2 minutes and set aside;
- Add 1 1/2 tablespoons vegetable/canola oil and 1/4 teaspoon sea salt;
- Stir in beach mushrooms, then enoki mushrooms and then bamboo shoots;
- Top with ginkgo nuts and baby corns;
- Turn to high heat, stir thickening sauce well and add to middle;
- Serve hot when it comes back to a boil.