Ingredients (for 4):- Bamboo shoot - 1
- Shiitake mushroom - 4
- Fresh wood ear - 50 g
- Carrot - 1/2
- Chinese celery - 4
- Dried tofu - 2
- Agrocybe - 50 g
- Pleurotus eryngii - 2
- Marmoreal mushroom - 1 bunch
- Pleurotus nebrodensis - 1 bunch
- Garlic - 2 cloves
- Oil - 3 tbsp
- Sesame oil - 2 tsp
- Salt and sugar - dashes
- Fish sauce - 1 tbsp
- Soy sauce - 2 tsp
Procedures:
1. Soak the shiitake mushroom in water until they softened. Then squeeze dry and remove stem. Retain the water.
2. Cut the shiitake into strips of 0.4 cm.
3. Peel the bamboo shoot and remove the hard parts. Then cut into strips of 0.4 cm.
4. Boil the bamboo shoots in water, adding some salt and sugar, for about 5 minutes. After removing and dripped dry, put on a heated pan to toast until they are dry.
5. Cut the fresh wood ear into strips.
6. Peel the carrot and cut into strips of 0.4 cm.
7. Slice the dried tofu into three layers, then cut into strips of 0.4 cm/
8. Wash and peel the fiber of the Chinese celery, then cut into strips.
9. Remove the roots of the mushroom, and wash them clean, then cut into strips of 0.4 cm.
10. Put all the mushroom in boiling water to blanch for a short while. Then remove and squeeze to dry.
11. Chop the garlic into thin strips.
12. Heat the wok with 1 tbsp of oil, then add the garlic to stir fry until fragrant.
13. Add the shiitake mushroom to continue stir-frying.
14. Add dashes of salt and sugar to season, then add the fresh wood ear.
15. After stir-frying for a while, add the bamboo shoots and carrot strips.
16. Continue to stir-fry.
17. Add the water used to soak the shiitake and continue to cook until all the liquid got absorbed.
18. Add the mushroom in and continue to stir-fry.
19. Add the dried tofu and stir-fry a few times.
20. Add the Chinese celery, then season with fish sauce and soy sauce.
21. Add the sesame oil to wrap up. Then serve.
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