60 gram : wood fungus cleaned
60 gram : chestnut water peeled
40 gram : bamboo shoot
60 gram : carrot, fresh peeled
60 gram : celery, fresh peeled
40 gram : vegetable pickled
40 gram : parsley stem, fresh chopped
100 gram : mung bean vermicelli
120 gram : lotus root, fresh peeled
80 gram : pea snow, fresh
100 gram : mushroom black
10 gram : sesame seed
1 kilogram : taro whole, fresh (yam), peeled, shredded |  | Click to view full screen
The Vegetable
- Cut the wood fungus, water chestnuts, bamboo shoots, carrots, celery and pickled vegetables into fine strips. Chop the parsley stem finely.
- Cook the stripes of pickled vegetables and bamboo shoot in water for a while then stir-fry in heated oil to remove the water.
The Cooking
- Blanch the strips of water chestnut, wood fungus and mung bean vermicelli in boiling water, then drain off. Cook the strips of celery and carrot in heated oil, then drain off the oil.
- Heat the wok with oil, first, add the chopped parsley stem, then add all the striped vegetables and stir-fry for a few minutes. Season with salt, sugar and chicken powder. Place on a plate and sprinkle with sesame seeds.
Serve
- Pre-heat a deep-fryer to 180ºC.
- Arrange the shredded taro to form a round shallow nest. Deep-fry until the nest is firm.
- Slice the lotus root, Snow pea and black mushrooms, then decorate around the plate
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