| | TARO BASKET (OPTIONAL |
| 40 | g | Taro |
| 1 | tb | Salt |
| 1 | tb | Cornstarch |
| | Cooking oil for deep-frying |
| | SAUTEED VEGETABLES |
| 95 | g | Thinly sliced lotus root (one section) |
| 40 | g | Sliced water chestnut (approximately 1/3 cup) |
| 40 | g | Soaked dried black Chinese mushrooms (approximately 5 pieces) |
| 40 | g | Soaked black fungi (approximately 12 pieces) |
| 40 | g | Snow peas (approximately 15 pieces) |
| 40 | g | Celery |
| 1 | tb | Chinese celery (optional) |
| 40 | g | Carrot (a few slices) |
| | SAUCE |
| 4 | tb | Water |
| 1 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| | GARNISH |
| 4 | | Soaked dried black Chinese mushrooms |
| 3 | | Tomatoes |
| 6 | | Baby corn (approximately 80 g) |
| 6 | | Mustard green stems (approximately 115 g) |
| 12 | | Soaked dried bamboo fungi (approximately 150 g) |
| | GARNISH SEASONING |
| 1 | tb | Oil |
| 2 | ts | Salt |
| 1 | ts | Sugar |
| 4 | c | Stock (or water) |
| | SEASONING |
| 8 | tb | Oil |
| 2 | ts | Salt |
| 1 | ts | Sugar |
| 4 | c | Stock (or water) |
