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Place lily flowers and wood ear mushrooms into two separate medium-sized bowls, and add warm water to cover. Let rehydrate until turning tender, 20 to 30 minutes. Gently rinse off any dirt on the surface and drain. Snip off the tough ends from the lily flowers, if needed. Halve them if too long. Cut the wood ear mushrooms into bite-size pieces. Gently pat dry with paper towels.
Omnivore’s Cookbook