12 shiitake mushrooms (soak in water until tender, remove stems and set aside)
5 pieces of dry tofu/豆干 dou gan (dice)
5 pieces of carrot (dice)
2 pieces of yam bean (dice)
2 tablespoons of tapioca starch
1/4 teaspoon of white pepper powder
1/2 teaspoon of soy sauce
1/8 teaspoon of vegetarian seasoning
1/2 teaspoon of seasame oil
Filling = Heat up some oil, stir-fry diced dry tofu + diced carrot + diced yam bean over medium heat until fragrant; add white pepper powder + soy sauce + vegetarian seasoning and stir evenly; dish out, put in a big bowl and combine with tapioca starch + sesame oil, mix well and set aside.
Stuff the shiitake caps with the filling.
Arrange the stuffed shiitake mushrooms on a steaming plate.
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