Ingredients
250 g shiitake mushrooms, 50 g cilantro and 50 g peeled winter bamboo shoots.
Seasonings
5 g minced ginger, 1/2 teaspoon MSG, 1 teaspoon each of white pepper, sugar, cornstarch, and sesame oil, 4 tablespoons soy sauce, 100 g (about 1/2 cup) shiitake mushroom broth, and 500 g (about 2 1/4 cups) vegetable oil.
Preparation
1. Wash and trim the cilantro, then cut into segments; cut the cleaned winter bamboo shoots into fine shreds.
2. Mix soy sauce, sugar, MSG, white pepper, shiitake mushroom soaking liquid, and a little cornstarch together to make the sauce.
3. Rinse the shiitake mushrooms, soak until soft, drain, and cut into thin strips. Mix with soy sauce and MSG, tossing to coat evenly, then marinate for 15 minutes.
4. Remove the marinated shiitake strips from the soy sauce, squeezing out any excess, then place them back in the bowl and toss with starch until evenly coated.
Steps
1. Heat oil in a wok until it reaches about 80% hot (350°F/175°C), add the shredded shiitake mushrooms and deep-fry until golden brown, then remove and drain the oil.
2. Heat the remaining oil in the wok, add minced ginger and stir-fry until fragrant, then add the winter bamboo shoot strips and stir-fry until cooked, followed by the fried shiitake mushroom strips and stir-fry briefly.
3. Then pour in the prepared sauce, drizzle with sesame oil, and stir-fry until well combined. Transfer to a serving plate and garnish with cilantro segments.