Stir Fry White And Black Fungus

Putonghua : cao shuang er

Ingredients
Dry White Fungus  60 g             Dry Black Fungus  60 g            Sliced Ginger  3 slices
Sliced Green Cucumber  some            Sliced Carot  some

Sauce
Salt  1 tbsp          Light Soy Sauce  1 tbsp             Oyster Sauce  2 tbsp
Cornflour  1 tbsp         Water 1 tbsp           Shaoxing Wine  1 tbsp

Steps
1) Soak the fungus, boiled by hot water for a while, wipe dry
2) Remove hard stalks of fungus then chop into small pieces
3) Heat wok with 2 tbsp oil, stir fry ginger in high heat
4) Add in shredded cucumber and cabbage, stir fry for 1 minute
5) Add sauce and stir fry well, pour in fungus, stir fry and mix well, dish up