Bird of Paradise (seaweed roll)

Ingredients:
100g konnyaku (vegetarian raw fish)
60g burdock (niu pan)
3 pieces of dried mushroom (soak soft & drain dry)
50g of sze chuan vegetables
4 pcs of Japanese seaweed
some toothpicks

Gravy:
4 tbsp of water
1 tsp of sugar
½ tsp mushroom stock powder (optional)
1 tbsp oyster sauce
¼ sesame oil
¼ pepper

Method:
1. Cut the konnyaku, burdock, mushroom into strip.

2. Szechuan vegetable shredded then soak in water, then squeeze dry, heat up the wok without oil, put the szechuan veg inside n try until dry, then dish it up (you will discover all the salt content stick to the wok).

3. Prepare the gravy, put all into a bowl then stir it.

4. Heat up 2 tbsp of oil in the wok, add burdock, mushroom, konnyaku to fry until fragrant, add in gravy to let it simmer till the sauce become thicken, then add in szechuan vegetables and stir well. Then dish up and set a side to let it cool.

5. Take 4 pcs of Japanese seaweeds cut into 6 small pieces. Spread one small piece of seaweed, put in some cooked ingredients, roll up 2 fold then blend both end (1 part for tail, 1 part for head) upwards like a U-shape with a toothpick poke thru both ends. Ready to put on the plate to serve.