- In hot water, separately soak the mushrooms, fungus, and lily flower for 30 minutes; drain.
- Remove stems from mushrooms; cut caps in half.
- Clean fungus and lily flowers.
- In a wok, heat sesame oil; saute green onion.
- Add the mushrooms, fungus, lily flower, vegetarian abalone, bran dough, tofu, bamboo shoots, carrot, and peas; stir fry for 3 minutes.
- Season with soy sauce and sugar.
Makes 12 servings.
Approximate Nutrient Analysis per serving:
230 calories, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 500 mg sodium, 23 g carbohydrate, 3 g fiber, 3 g sugar, 8 g protein