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Demonstrated by: Libby Lum, 2000 Narcissus Queen.
Narcissus Festival Recipes - 2001.




  • 4 oz dried bean curd sticks
  • 4 oz dried long rice
  • 3/4 oz dried black moss (hair-like seaweed)
  • 10 pieces dried black fungus
  • 5 dried black mushrooms or straw mushrooms
  • 10 to 12 dried red dates
  • 4 oz firm tofu
  • Salad oil for frying
  • 2 tablespoons salad oil
  • 2 cakes red bean curd in sauce, mashed
  • 1/2 cup sliced water chestnuts
  • 1/2 cup sliced bamboo shoots
  • 1/2 cup sliced carrots
  • 1 cup Chinese peas
  • 1/4 lb Chinese cabbage, cut into 2-inch pieces
  • and blanched
  • 1 cup water
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons water


Soak bean curd, long rice, moss, fungus, mushrooms, and dates in water for 1 hour; drain. Cut tofu into 6 pieces and deep fry in the salad oil. Cut bean curd sticks into 1-inch pieces; cut long rice into 3 to 4-inch lengths. In a wok over high heat, heat the 2 tablespoons oil; add red bean curd, bean curd, long rice, moss, fungus, mushrooms, dates, tofu, water chestnuts, bamboo shoots, carrots, peas, cabbage, the 1 cup water, the sugar, and salt. Cook for a 3 to 5 minutes. Combine cornstarch and the 2 tablespoons water. Stir into mixture and cook until slightly thickened. Makes 4 to 6 servings.


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