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Ingredients:

• 2 rolls silken soft bean curd, cut into 2cm- thick rounds
  
• Pinch of salt
  
• 1 tsp sesame oil
  
• 5g black moss, soaked for 10 minutes, rinsed and drained
  
• ½ tsp sunflower or corn oil
  
• 1 tbsp corn oil
  
• 30g fresh cloud-ear fungus, rinsed and dices
  
• 4 fresh shiitake mushrooms, rinsed and diced
  
• 100g (1 packet) fresh enoki mushrooms, fibrous end discarded
• and cut into 2cm lengths
  
• 1 red chili, seeded and chopped
  
• 1 tsp corn flour, mixed with 2 tbsp stock or water
  
• 1 tsp sesame oil

Sauce:

• 250ml fresh chicken stock
  
• ½ tsp salt
  
• ½ tsp white pepper
  
• 1 tbsp light soy sauce

Garnish:

• 1 spring onion, chopped

Directions:

1. Carefully place beancurd in a heatproof dish. Sprinkle a pinch of salt and drizzle ½ tsp sesame oil over bean curd. Set aside.
2. Rub ½ tsp sesame oil and ½ tsp sunflower or corn oil into black moss. Ser aside.
3. Steam the beancurd over rapidly boiling water for 10 minutes.
4. Meanwhile, heat wok and add 1 tbsp corn oil. Briefly stir-fry cloud-ear fungus and black moss. Add mushrooms and chili. Stir for 1 minute.
5. Combine sauce ingredients, add to wok and bring to the boil. Thicken with corn flour mixture and lastly, stir in 1 tsp sesame oil.
6. Remove bean curd from the steamer and carefully drain off the excess water. Pour the gravy over the beancurd.
7. Serve hot with a sprinkling of chopped spring onion.