Ingredients
200 g dried tofu skin, 100 g rehydrated shiitake mushrooms, and 25 g each of red bell pepper strips and green bell pepper strips.
Seasonings
2 tablespoons sesame oil, 10 g (about 1/3 oz) ginger, julienned, 2 teaspoons salt, 1/2 teaspoon each vinegar and MSG, 1 teaspoon sugar.
Steps
1. Slice the dried tofu into thin shreds; remove the stems from the shiitake mushrooms.
2. Bring a pot of water to a boil, add the dried tofu shreds, return to a boil over high heat, then reduce to low heat and blanch for about 5 minutes. Drain well, then toss with salt, vinegar, MSG, and sugar until evenly combined, and arrange on a plate.
3. Heat sesame oil in a wok until hot, add ginger strips and stir-fry until fragrant, then add shredded shiitake mushrooms and stir-fry for about 2 minutes until cooked through, add shredded bell peppers, sprinkle with salt and MSG, stir-fry for about half a minute, then remove from heat and pour over the dried tofu shreds to serve.