Ingredients
200 g (about 7 oz) rehydrated yuba (bean curd sticks) cut into sections, 150 g (about 5 oz) spinach cut into sections, 30 g (about 1 oz) each of red bell pepper strips and rehydrated wood ear mushroom strips.
Seasonings
Garlic, minced, 10 g (about 2 cloves); salt, MSG, and sugar, 1/2 teaspoon each; Sichuan peppercorn oil and chili oil, 1 teaspoon each.
Steps
1. Bring a pot of water to a boil, add the yuba strips and shredded wood ear mushrooms and blanch for about 3 minutes, then add the red bell pepper strips and blanch for about half a minute, remove and drain, then blanch the spinach segments until cooked, remove and drain.
2. Place the dried tofu sticks, wood ear mushroom strips, red bell pepper strips, and spinach segments in a large bowl. Drizzle with Sichuan peppercorn oil and chili oil, tossing to combine. Then add salt, MSG, and sugar, mixing until well-seasoned. Finally, stir in minced garlic and serve.