Dried Lily Bud or "Kim Chiam" is an unopened bud from tiger lily."Kim Chiam" is literally translate from Hokkien is called"golden needle".It's have crunchy texture and tea like taste..Usually we use kim chiam stir fry with others vegetable or glass noodles..It's has to soaked and tie knot into each strand before cook..As for Black fungus or ear wood fungus or cloud ear mushroom all those name are the same fungus or mushroom..Black fungus is prized in Chinese cuisine for it's crunchy texture and therefore added to dishes like soup,salad or stir-fry to enhance the color and nutrition benefits.In Chinese folk medicine,they are thought to help with insomnia and to help settle a cough..Today I use both these special vegetable to stir-fry with pork..Actually I would like to use chicken to make this dish but unfortunately my chicken drumstick was still frozen..Basically,any meat is suitable to combine with both vegetables for stir-fry..
500 gm lean pork,sliced +2 tbsp corn flour +1 tbsp soy sauce
2 oz dried dried lily bulbs,soaked and tie loop
4 oz dried black fungus/ear wood mushroom,soaked and cut small
1 tbsp minced garlic
1 tbsp chicken bouillon powder
2 tbsp fish sauce
salt to taste
1 tbsp ground pepper powder
1/2 cup water + 2tbsp corn flour for thicken
handful of cut cilantro
2 tbsp oil
1:Heat medium large skillet or wok at medium high heat with oil and minced garlic.Fry garlic until fragrant add in pork mixture.Use spatula to stir around to prevent from sticking for 1 minute.Then add in fish sauce,chicken bouillon powder and ground pepper powder,mix well.
2:Add in dried lily bulbs and black fungus,stir fry for another 5 minutes before add in corn flour mixture to thicken the gravy..
3:Toss all the ingredients together at high heat.Check the seasoning before remove from heat..Dish out and serve warm with steamed white rice.