Ingredients
150 g dried bean curd sticks (about 5 oz), and an appropriate amount of stock.
Seasonings
A small amount of each: sliced bamboo shoots, dried mushrooms, salt, and sugar; appropriate amounts of cooking wine, soy sauce, MSG, sesame oil, scallions, and minced ginger.
Instructions
1. Soak the dried bean curd sticks in water until fully rehydrated, squeeze out excess water, then cut diagonally into 1-inch (2.5 cm) pieces.
2. Heat oil in a wok until it reaches about 60-70% of its maximum temperature (when it starts to shimmer). First, toss in minced scallions and ginger to release their aroma, then immediately add cooking wine, soy sauce, salt, MSG, and sugar. Pour in a small amount of broth, then add the braised tofu sticks, sliced bamboo shoots, and sliced button mushrooms. Cook together over medium heat for a while until the tofu sticks have absorbed the sauce. Thicken the sauce slightly with a cornstarch slurry, then drizzle with sesame oil and serve.