12 pieces bamboo fungus (soaked in water and soft)
6 Chinese dried mushroom
12 pieces ham strips
1/2 lb asparagus
1/2 cup water
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
1/4 tsp sesame oil
1 tsp cornstarch
- Soak mushroom in cold water until softened. Cut into strips.
- Trim bamboo fungus, ham, and asparagus into same length.
- Stuff mushroom, ham and asparagus into bamboo fungus. Put on a plate. Steam stuffed fungus until cooked.
- Add sauce ingredients to a small pot. Bring to a boil. Pour sauce over cooked fungus before serving.
Source: Hong Kong magazine