Heat the sesame oil in wok, fry the ginger, lily flower, black fungus and carrots. Fry until fragrant. Add in yellow wine, rice wine and filtered water. Add remaining ingredients and seasoning. Stir- fry constantly until gravy slightly thick. Dish up and serve.
Seasoning :
Vegetarian flavoring, salt, brown sugar, grounded white pepper and light soy sauce (to taste)
