5 dried mushrooms

1/4 cup dry lily flowers

4 water chestnuts (ma tai)

1/4 cup dried fungus

1 cup Chinese cabbage

1/2 cup black seaweed (Fat Choy)

1/2 small bundle long rice

1 tsp. gourmet powder

2 cloves garlic

3 tbsp. Chinese bean curd (Narm Yue)

1 tsp. salt

3 tbsp. shoyu

2 tbsp. sugar

2 cups or more water

1. Soak and wash mushrooms, lily flowers, fungus.

2. Drain well and fry in oil and garlic.

3. Add long rice which has been soaked in water and softened for at least 30 minutes and cut into 3-inch lengths.

4. Add the rest of the ingredients.

5. Cover pan and simmer for 20-30 minutes.