1. Soak the dried fungus and cook in advance for later use.
2. Soak the spring vegetables in baking soda water, wash and break into sections.
3. Heat up the wok and add oil. When the oil is hot, add the spring vegetables and stir fry.
4. After the spring vegetables change color, add the cooked fungus and stir well.
5. Add appropriate amount of light soy sauce, stir-fry and transfer to a pan.
6. Stir-fried fungus with spring vegetables.
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