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Ingredients : 4 dried Shiitaki mushrooms (soaked in warm water until soft); ½ cup straw mushrooms; 1 bunch golden-needle (Enokitaki) mushrooms;圣域博客网站tr}*c%v hp J
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½ cup black “wood ears,” 1 head Napa cabbage; 1 cake spongy tofu; ¼ cup carrot slices; ¼ cup chopped celery.
R9r;q,Nb0Seasoning : 1 tsp. sea salt; 1 tbsp. shredded fresh ginger; ½ tsp. sesame oil; 1 tbsp. light soy sauce; 1 tsp. cornstarch (dissolved in ¼ cup water).圣域博客网站+im t[%V{X
Steps : 1. Wash all ingredients. Chop Napa cabbage into 2-cm sections. Julienne the softened Shiitaki mushrooms. Cut the black “wood ears” into pieces.圣域博客网站)uEB#Z w)t:Zuab.W
Trim the stems of the golden-needle mushrooms. Dice the celery. Cut the spongy tofu into 2cm x 4cm pieces, pan or deep fry until golden brown,
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l4_5r[s0add light soy sauce and water, and simmer for about 5 minutes. Set all these prepared ingredients aside.
X$g'I'A%f1uF7x02. Heat one tsp. oil in a wok. When the oil becomes very hot, add the Shiitaki mushrooms and ginger and stir fry 15-20 seconds. Add carrots and圣域博客网站*NZ3tis4@b&b
continue to stir fry. Then add cabbage, straw mushrooms, black “wood ears” and golden-needle mushrooms. Reduce heat to low, and simmer for 6 minutes.圣域博客网站b\Q(?8x`X*v
Add sea salt and diced celery. While stirring, gradually pour in corn starch water until it congeals to a light sauce. Finally, add the spongy tofu from step 1,
Nu/\S'b~,mZ"f0sprinkle with sesame oil, mix well, and serve.