Daikon Chap Chye

Ingredients

• 1/2 cups Minced Pork
• 1 Tablespoon Nam Yee (red Fermented Beancurd) Crumbled; If Not Available, Use Miso Or Any Fermented Bean Paste
• 1 Tablespoon Oyster Sauce
• 1-1/2 Tablespoon Soy Sauce
• 1 Tablespoon Oil
• 1/2 whole Large (or 1 Small) Daikon, Peeled And Cut Into 1-Inch Coins
• 1/2 cups Dried Mushroom (I Used Straw Mushroom), Reconstituted According To Package Instruction
• 1 strip Beancurd Stick, Soaked In A Bowl Of Water Until Soft Then Drained
• 5 pieces Dried Wood Ear Fungus, Soaked In A Bowl Of Water Until Soft, Drained
• 15 strips Dried Lily Bulb, Soaked In A Bowl Of Water Until Soft, Drained And Knotted
• 1 cup Water, Or More If More Sauce Preferred
• 1 whole Carrot, Peeled And Cut Into 1/4 Inch Coins
• 12 whole Small Shrimp, Peeled And Deveined
• 1 ounces, weight Mung Bean Threads, Soaked Until Soft Then Drained
• Cooked Rice, To Serve