Seasonings
1 bowl of fragrant steamed rice, 150 g (about 5 oz) cleaned pork belly mushrooms, 2 asparagus spears, 20 g (about 3/4 oz) cleaned lily bulbs, and a small amount each of green and red bell pepper chunks.
Seasonings
1 teaspoon salt, 1 teaspoon soy sauce, 1/2 cup broth, a pinch of white pepper, and appropriate amounts of water starch and vegetable oil.
Steps
1. Cut the king trumpet mushrooms into small cubes; wash the asparagus and cut into small sections.
2. Heat oil in a wok until hot, add the pig stomach mushrooms, lily bulbs, and green and red bell pepper chunks and stir-fry briefly, then add salt, soy sauce, and pepper, pour in broth and bring to a boil, thicken with a cornstarch slurry, then pour over the rice and serve.