Don't be scared by the long list of ingredients! My mom was in and out of the kitchen in less than an hour. The steps can be time consuming but they are very simple! Begin by soaking the dried black fungus and day lilies. (You can leave out the fungus if you can't find it or if the name skeeves you out. I do recommend looking for the lilies though, they impart a unique flavor and texture.)
1 ounce dried lily buds
1/2 ounce dried black fungus, aka wood ear (about 1/2 cup)
2 carrots, peeled
1 stalk celery, chopped
1 section lotus root, peeled and thinly sliced
100 grams extra firm tofu, sliced
1/2 red onion, sliced
1-2 Tbsp soy sauce
Salt and pepper
- Place the dried black fungus and dried lily buds in separate medium bowls, cover with warm water, and let sit for 1 hour to soften, making sure they are submerged in the water. Drain when done soaking.
- Boil cauliflower, carrots, celery and lotus root separately until tender.
Slice the carrots thinly and set aside.
- Boil or toast peanuts.
- Sauté cabbage. Set aside.
In a LARGE pan, heat oil on high. Add onion and sauté until fragrant. Add fungus, day lilies, and tofu and stir fry until heated through and tofu starts to brown. Add soy sauce and combine well. Add cauliflower, carrots, lotus root and celery. Mix mix mix for about 3-4 minutes, until mixture looks dry. Sprinkle salt and pepper.Turn heat to low and continue to stir. Add the cabbage and stir! Taste and adjust seasonings. Top with peanuts before serving. Smile at how amazing your house smells. Enjoy!
** for chilled version: prep ingredients the same way, but without fungus, lilies, cabbage, or onion. Instead, add sprouts, enoki mushrooms, vermicelli noodles and cucumbers! Cool all cooked ingredients, and toss with soy sauce and sesame oil. Serve chilled.