Couple lily buds (lily flowers), rehydrated and knotted
2 pieces dried bean curd, soaked in hot water to soften and cut into thin strips
½ carrot, sliced
½ cabbage, shred to pieces
½ cup ginkgo nuts
1/2 cup snow peas
1 clove garlic, minced
1 Tbsp shallots, minced
½ cup shrimp (omit for the traditional recipe and vegetarian version)
½ cup crab meat, cooked (omit for the traditional recipe and vegetarian version)
1 piece of red fermented beancurd, available in Asian grocery store.
Instructions
Stir fry garlic and shallots with 2 Tbsp oil in a wok or pot till fragrant.
Add fermented beancurd, stir and break up to dissolve.
Add the following in order, allowing to cook for about 10 seconds between each ingredient: shrimp, carrots, black fungus, lily buds, ginkgo nuts, snow peas, bean curd, cabbage and cooked crab meat.
Taste and add some salt if necessary.
Add 1 cup of hot water, bring to a boil and simmer for 5 - 10 minutes. The cabbage should have softened and snow peas still bright green in colour.
Recipe by Ginger and Cilantro at https://www.gingerandcilantro.com/buddhas-delight/