Ingredients
100 g bok choy, 75 g scallions, 15 g white wood ear mushrooms, 10 g black wood ear mushrooms.
Seasonings
A pinch of salt and MSG (or chicken bouillon), 1 teaspoon each of sugar and Sichuan peppercorn oil, 3 tablespoons vegetable oil.
Preparation
1. Remove the roots and leaves from the scallions, keeping only the white parts. Wash them, drain well, and cut into small sections.
2. Heat vegetable oil in a wok until hot, add the white sections of scallion and fry until deep golden brown and fragrant, then pour into a bowl and stir in salt to make scallion oil.
3. Soak the white wood ear and wood ear mushrooms separately in warm water until softened, remove the stems, wash, tear into small florets, blanch in boiling water, then remove, rinse under cold water, and drain.
Steps
1. Trim the roots and old leaves from the bok choy, wash and drain, score a cross on the root ends, blanch in boiling water with a little salt and vegetable oil, then drain and arrange on a plate.
2. Add sugar, salt, and MSG to the white wood ear mushrooms and black wood ear mushrooms, mix well, then arrange them on top of the bok choy hearts. Pour hot Sichuan peppercorn oil over the top, then drizzle with scallion oil and toss everything together until evenly combined. Serve.