Ingredients
250 g shredded Chinese lettuce (or asparagus lettuce), 150 g shredded carrot, 80 g rehydrated wood ear mushroom strips, 30 g toasted sesame seeds.
Seasonings
30 g chopped chili peppers, 5 g each of Sichuan green peppercorns and minced garlic, 1/2 teaspoon each of salt and chicken bouillon powder, 1 teaspoon sugar, 4 teaspoons sesame oil.
Steps
1. Blanch the shredded carrot and wood ear mushrooms in boiling water, then remove and rinse under cold water, drain well, and place in a large bowl.
2. Marinate the shredded asparagus lettuce with salt for 10 minutes, drain off the excess water, then add to the bowl with shredded carrots along with minced garlic, chopped chili, sugar, and chicken bouillon, and toss everything together.
3. Heat sesame oil in a wok until hot, add Sichuan green peppercorns and fry until fragrant, then pour the hot oil over the three shredded vegetables, sprinkle with toasted sesame seeds, and toss to combine.