Braised Wood Fungus with Minced Pork and Preserved Plums


  • 450g osmanthus clams(the vuscera if sea cucumber)

  • 110g lily bulbs

  • 110g Chinese kale, stem only

  • 75g Chinese celery

  • 40g Chopped dried sole


  • 1 tsps fish sauce

  • 1/4 tsp MSG

  • 1/2 tsp sugar

  • 1/2 tsp corn flour


  1. Wash the clams and cut into pieces, marinate with ginger wine; cut the lily bulbs open; slices the Chinese kale, finely chop the Chinese celery, stir-fry the dried sole until fragrant and then finely chop it.

  2. Blanch the clams and then slightly deep-fry in oil. Stir-fry the Chinese kale and lily bulbs until they are cooked.

  3. Heat the wok, saute the Chinese celery and the chopped fish, stir in the lily bulbs and the Chinese kale, then add the clams.

  4. Mix all the seasonings together and sprinkle it slowly into the clans while stir-frying, the dish is done when the sauce thickens.

Blanch the clams and then slightly deep fry them
Keep adding the seasonings to the clams while stir-frying and cook until the sauce thickens