Instructions: Place lily flowers and agaric in a small bowl and cover with warm water. Soak for 30 minutes, drain and set aside.

Slice tofu into 1/4" thick strips. Heat soybean oil in a wok or large skillet and stir-fry tofu until brown and crispy. Remove and set aside.

Heat sesame oil in wok over medium-high heat and stir-fry lily flowers, agaric, shiitake mushrooms and carrot for 2 minutes.

Add tofu, vegetable stock, soy sauce, sugar, pepper and soyster sauce to vegetable mixture. Lower heat and cook for 3 minutes.

In a separate bowl, mix cornstarch with water until blended. Stir cornstarch solution into vegetable mixture and heat for 2 minutes.

Serve hot. (Optional: Heat a sizzling platter overhigh heat. Once hated, place vegetables on platter and serve immediately).

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